Ingredients
4 medium potatoes, peeled and cubed2 medium parsnips, peeled and cubed3/4 cup evaporated milk2 tablespoons butter1 teaspoon salt1 teaspoon pepper, divided2 eggs1 teaspoon dried mint1 teaspoon dried rosemary, crushed1 teaspoon Worcestershire sauce1/4 teaspoon ground allspice1 pound ground lamb1/2 cup chopped onion1/4 cup chopped celery1 tablespoon olive oil1/2 cup fresh peas
Preparation
Place potatoes and parsnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash potato mixture. Add the milk, butter, salt and 1/2 teaspoon pepper; mash until combined.
In a large bowl, combine the eggs, mint, rosemary, Worcestershire sauce, allspice and remaining pepper. Crumble lamb over mixture and mix well.
In a large skillet, cook onion and celery in oil over medium heat until tender. Add lamb mixture; cook and stir until lamb is no longer pink; drain.
Place lamb mixture in a greased 11x7-in. baking dish; sprinkle with peas. Spread potato mixture over peas. Bake, uncovered, at 375° for 30-35 minutes or until golden brown.
