SHEPHERD’S PIE, by Phoebe Cole-Smith of Dirt Road Farm

SHEPHERD’S PIE, by Phoebe Cole-Smith of Dirt Road Farm

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4-6 servings


1 tablespoon e.v. olive oil

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

1 small celery root, peeled and chopped

1-2 cloves garlic, minced

1 lb ground lamb (or another ground meat, or a combination)

1 cup stock (lamb or chicken or beef), preferably homemade

1 tablespoon tomato paste

1 1/2 tsp finely chopped rosemary

1 tablespoon chopped italian parsley

1 cup frozen peas

2 lbs yukon gold or russet potatoes, peeled and cut into chunks

2-3 medium parsnips, peeled and cut into chunks

7 tablespoons unsalted butter

1/4-1/2 cup milk

kosher salt + freshly ground black pepper, to taste 


  1. preheat oven to 375 degrees F.
  2. heat a large saute pan over medium high heat, warm the oil, then add the onion, garlic, carrots, celery root and meat.  cook until lightly browned, about 8 minutes.
  3. add broth, tomato paste, and herbs.  simmer until juices reduce and thicken slightly, about 10 minutes, the add the peas. season with salt and pepper.
  4. pour the mixture into a 1 1/2 quart baking dish and set aside.
  5. meanwhile, bring the potatoes and parsnips to a boil in generously salted water.  cook until tender, then drain thoroughly.
  6. mash the potatoes and parsnips with the butter, milk and salt, taste for seasoning.
  7. spread the mash over the meat mixture, then crosshatch the top with a fork.
  8. bake until golden, 30-35 minutes.  
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