Middle Eastern Shepherd's Pie with Spiced Parsnip Crust

 

Lynn Rosetto Kasper put me on to Diana Henry's new cookbook, Plenty. I couldn't resist a book with such a beguiling subtitle on it's cover: "Good, uncomplicated food for the sustainable kitchen. With over 300 recipes, none of them extravagant." So, I indulged myself and ordered the book. I wasn't disappointed. Henry has wonderful recipes for using up the leftovers from roasts and other recipes for vegetables as a main course. Her directions are clear and easy to follow. I like this book and will be referring to it often as I seek to expand my repertoire of creative leftovers and new vegetable dishes.

Shepherd's Pie is one of favorite ways to use leftover lamb and I thought Henry's version of it sounded absolutely delicious. It was and now this version will become be listed among the family favorites.

MIDDLE EASTERN SHEPHERD'S PIE WITH SPICED PARSNIP CRUST

(serves 6)

For the Meat

1. 5 tablespoons olive oil
2. 1 3/4 pound leftover cooked lamb, cut in small chunks
3. 2 onions, coarsely chopped
4. 2 celery salks, finely chopped
5. 2 carrots, diced
6. 6 garlic cloves, curshed
7. 2 teaspoons ground cumin
8. 2 teaspoons ground pumpkin pie spice
9. 1 tablespoon ground cinamon
10. 2 tablespoons all purpose flour
11. 1 1/4 cups chicken or lamb stock
12. grated zest and juice of 1 orange
13. 1/2 cup raisins, soaked in boiling water for 15 minutes and drained
14. 6 tablespoons tomato past
15. 1/2 cup pine nuts, toasted

 

For the Parsnip Crust

1. 1 pound floury potatoes, cut into even chunks
2. 2 pounds parsnips, chopped
3. 3 tablespoons butter
4. 1 teaspoon ground cinnamon
5. 2 teaspoons cayenne pepper*
6. 1/4 cup whipping cream
7. salt and pepper

* I don't think you need this much cayenne. I find that a little of this spice goes a long way.

For the Spiced Onion topping

1. 2 onions, very thinly sliced
2. 1 tablespoon butter
3. 1 1/2 teaspoons olive oil
4. 1/2 teaspoon ground cinnamon
5. 1 fresh red chile, seded and thinly sliced
6. 1 tablespoon dark brown sugar
7. good squeeze of lemon juice
8. small bunch cilantro, or mint, coarsely chopped

 

Heat the oil in a large skillet and brown the lamb. Transfer the lamb to a bowl. In the same pan cook the onions, celery, and carrots until golden. Ad the garlic and spices and cook for 1 minute. Put the lamb back and add the flour Stir for 1 minute, then add the stock, zest, juice, raisins, and tomato paste. Bring to a boil, reduce the heat, and simmer for 45 minutes, stirring. Add the pine nuts.

Meanwhile, preheat the oven to 350 degrees F. Boil the potatoes and the parsnips separately until soft. Drain the potatoes and keep them in the saucepan in which they were cooked Put a cloth towel on top, then cover with a lid. Let these sit for a few minutes over a very low heat to dry out. Drain the parsnips and add the potatoes. Heat the butter in a large saucepan with the spices. Add the potatoes, parsnips and mash, adding the cream and seasoning.

Spoon the lamb into a pie dish, spread the mash on top, and put into the oven for 20-25 minutes until golden. Meanwhile, fry the onions for the topping in the butter and oil until golden. Increase the heat and allow some to become crisp. Add the cinnamon, chile, salt, pepper and sugar. Cook until slightly caramelized. Squeeze on some lemon juice and mix in the herbs. Pile the onions on the pie and serve.