Ingredients:

  • 1.5 lbs lean ground lamb
  • 1 large yellow onion, finely diced
  • 2 large carrots, finely grated
  • 2 stalks celery, finely minced
  • 3 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 cup low-sodium beef stock
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary, minced
  • 1 cup frozen peas
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed
  • 0.5 lbs parsnips, peeled and cubed
  • 1/4 cup milk
  • 2 tbsp grass-fed butter
  • 1/2 cup plain Greek yogurt
  • 1 large egg yolk
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat a large skillet over medium-high heat. Add the ground lamb, breaking it apart with a spatula. Cook 8 minutes until browned and crumbly. Drain excess rendered fat, leaving approximately one tablespoon in the pan.
  2. Add the diced onion, grated carrots, and minced celery to the skillet. Sauté 5 minutes until the vegetables soften and the onions become translucent. Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
  3. Incorporate the tomato paste, stirring constantly for 2 minutes to caramelize. Pour in the beef stock and Worcestershire sauce, scraping the bottom of the pan to release the fond. Add thyme and rosemary. Simmer for 15 minutes until the sauce has reduced and thickened.
  4. While the meat simmers, boil the potatoes and parsnips in salted water until tender (about 15 minutes). Drain and pass through a ricer or mash thoroughly. Fold in the butter, milk, Greek yogurt, and egg yolk until smooth and aerated.
  5. Stir the frozen peas into the meat mixture. Transfer the mixture to an oven-safe dish or keep in the cast-iron skillet. Spread the potato-parsnip mash over the top.
  6. Use a fork to create ridges and peaks across the surface of the mash. Place in a 200°C oven for 25 minutes until the sauce is bubbling up the sides. Turn on the broiler for 3 minutes until the peaks are charred and golden.