2 pounds parsnips, peeled and sliced into ½ inch rounds
6 tablespoons unsalted butter, melted
¼ cup half and half
kosher salt
black pepper
pinch of nutmeg
2 pounds ground lamb or beef
2 tablespoons extra virgin olive oil
1 large carrot, diced
3 shallots, finely diced
4 garlic cloves, minced
1 14.5 ounce can whole peeled tomatoes
2 tablespoons Worcestershire sauce
12 ounces Guinness
½ cup good quality chicken stock
1 teaspoon fresh thyme, roughly chopped
1 teaspoon fresh rosemary, roughly chopped
chopped parsley, garnish
Instructions
Place the parsnips in a large pot and cover with cold water. Bring to a boil and then simmer for 20 minutes, or until fork tender. Drain the water and then place the parsnips in the bowl of a food processor. Add the butter, half and half, 1 teaspoon of salt, ¼ teaspoon pepper, and the nutmeg. Puree until smooth. Cover and set aside while you prepare the meat filling.
In a large saute pan over high heat, cook the ground lamb or beef until browned and no pink remains. Season with salt and pepper to taste. Transfer the meat to a colander and allow to drain.
In the same saute pan, heat the olive oil over medium-high heat. Add the carrots, shallots, and garlic. Stirring frequently, allow to cook until softened, about 5 - 6 minutes.
Add the canned tomatoes along with the juice. Break up the tomatoes with a wooden spoon and cook for 2 minutes.
Add the Worcestershire sauce and the meat to the pan. Stir and cook for another 2 minutes. Then add the Guinness and bring the contents to a boil. Bring the heat down to a simmer and allow to reduce to half, about 10 minutes.
Add the chicken stock, the thyme, and rosemary. Reduce until thickened and nearly all liquid has cooked off, about 15-20 minutes.
Preheat the broiler to high. Fill a medium casserole dish with the meat filling. Then top with the parsnip puree, making sure to evenly distribute and spread all the way to the edges. Place on the center rack of the oven and broil for 6 -8 minutes, or until the top of the puree is golden-brown.
Top the casserole with chopped parsley and serve. Enjoy!
Recipe by at https://hapanom.com/guinness-shepherds-pie/