Moroccan Shepherd’s Pie

For an improvised meal:

I boiled a mix of potatoes, celery root, and parsnips (light on the potatoes).

In parallel, I sauteed lots of leeks with some fresh red peppers, shallots, and spices I think of as Moroccan (turmeric, paprika, cumin, coriander, black pepper):

I added some good local ground lamb and continued to cook.

Then I drained fat out of the lamb and vegetables, topped them with mashed root vegetables and butter in the same cast iron skillet, grated a soft mild sheep’s milk cheese over the top, and baked until the cheese was melted.

Delicious! The lamb was good, and the parsnip and celeriac flavor was a hearty counterpart (goodbye, bland potatoes!)