Ingredients

The following ingredients have 5 Servings
  • 1 pound good quality ground lamb
  • olive oil
  • 1/2 large yellow onion (peeled and diced)
  • 1 parsnip (peeled and diced)
  • 1 turnip (peeled and diced)
  • 2 Tbsp unsalted butter
  • 2 Tbsp flour
  • 15 oz can beef broth
  • 1 bouillon cube of your choice (I used a mushroom stock cube, dissolved in a tiny bit of boiling water)
  • instant mashed potatoes
  • 1/2 cup grated Irish cheddar cheese

Instruction

  • Set oven to 350F
  • Lightly coat the bottom of a 10" skillet with olive oil, I used my cast iron skillet. Brown the lamb, breaking it apart as it cooks. Put the lamb in the casserole dish.
  • In the same pan saute the onion for a few minutes, and then add the parsnip and turnip. Saute for a few minutes, then add a splash of broth, and cover to let them steam until just barely tender. Remove them to the casserole dish as well.
  • Make the gravy in the same skillet...melt the butter and add the flour, stir to combine and cook for a few minutes, just until it starts to turn light brown. Add the broth and the bouillon and stir until the gravy thickens. Add salt and black pepper to taste.
  • Pour the gravy over everything in the casserole and give it a good stir. Cover loosely with foil and set in the oven while you make the mashed potato topping.
  • Make 6 servings of the mashed potatoes according to the box directions. Add the cheese when you add the dried potatoes to the liquid.
  • Spread or pipe the potatoes onto the top of the skillet. Put back in the oven for about 20-30 minutes until everything is hot and bubbly and the potatoes have started to brown. You can put the casserole under the broiler for more color if you like.