Chef Brendan Collins' Shepherd's Pie with Buttered Baby Vegetables

I got this recipe from The Week magazine and it comes from chef Brendan Collins from the Waterloo & City restaurant.  He makes a shepherd's pie topped with mashed parsnips and potatoes, mixed with horseradish for "a nice unexpected bite." 

I made this and it is absolutely deeeeeeeeeee-lish!  I don't know that I'll make mashed potatoes without horseradish ever again.

Tip from me: If you're not a big cook or finicky about lamb, don't get overwhelmed with specifics.  You could substitute ground beef for lamb.  Dried spices work well and last for storage if you don't use a lot of different spices.

Shepherd's Pie with Buttered Baby Vegetables

1 Tbsp olive oil
1 large onion, chopped
1 leek, white part only, chopped
4 celery stalks, chopped
2 medium carrots, chopped
1 1/4 lb. ground lamb shoulder
1/4 c all-purpose flour
1 can (14 oz.) San Marzano plum tomatoes
2 Tbsp tomato puree
1 1/4 c. lamb or beef stock
1 bay leaf
1 tsp chopped fresh rosemary
1/2 tsp chopped fresh thyme leaves
1 tsp Worcestershire sauce, or to taste
Sale and pepper
1 1/2 lbs potatoes, peeled and chopped
1/2 lb parsnips, peeled and chopped
9 Tbsp unsalted butter
1/4 c. milk
2 tsp creamed horseradish
3/4 c. bread crumbs
1/4 c. grated Parmesan cheese

Preheat oven to 375 degrees.  In large saute pan, heat oil over medium heat and add onions, leek, celery, and carrots.  Cook until soft, about 5 minutes.

Add lamb and brown, about 8 minutes.  Add flour to make a roux, and cook 5 minutes, stirring constantly.  Add canned tomatoes, tomato puree, beef stock, bay leaf, rosemary, and thyme.  Cover and simmer for 30 minutes.  Season with Worcestershire sauce, plus salt and pepper to taste.

Meanwhile, make topping.  Boil potatoes and parsnips in water until soft.  Drain and mash with butter and milk. Stir in horseradish, and season with salt and pepper.

Spoon meat mixture into an ovenproof dish.  Top with mashed potatoes.  Sprinkle bread crumbs and cheese on top. Bake pie until golden brown, 20 to 25 minutes.  Top with buttered vegetables.  Serves 4 to 6.

Buttered Baby Vegetables

Blanch in separate pots until al dente: 6 baby carrots, 6 baby zucchini, 6 cauliflower florets, 3 baby turnips (peeled and quartered), 1/4 c. English peas, and 8 Tbsp unsalted butter.  Drain each vegetable, refresh in ice water, and drain again.

In small saucepan over medium heat, melt butter and add 1/2 c. water to make an emulsion.  Reheat vegetables in emulsion, add salt and pepper to taste, and drain.  Arrange on top of pie.