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Preheat oven to 375°F. For the vegetable mash, in a covered medium saucepan, cook celery root in enough lightly salted boiling water to cover for 5 minutes. Add parsnips and sweet potato. Cook, covered, about 20 minutes more or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add milk, butter, horseradish and salt. Mash or beat until light and fluffy. Cover to keep warm.
Meanwhile, for the filling, in a large skillet, cook the lamb, beef, onion and garlic over medium heat until meat is browned, stirring to break up meat as it cooks. Drain, if necessary. Stir in carrot, wine, tomato paste, Worcestershire sauce, black pepper, 1 teaspoon thyme and nutmeg. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes.
Transfer filling to a 2-quart square baking dish, spreading evenly. Spread vegetable mash over filling in an even layer. In a small bowl, toss together breadcrumbs, the remaining 2 teaspoons thyme and the olive oil. Sprinkle over vegetable mash.
Bake, uncovered, for 30 to 35 minutes or until heated through and breadcrumbs are toasted. Let stand for 10 minutes before serving.