Prep Time 15 minutes Cook Time 1 hour
Use parsnips to whip up a version of Shepherds Pie that's both creamy and light. Yeah, that's right, creamy and light: it's possible.
by Helen Cavallo
What you'll need
- 4 parsnips, peeled and coarsely chopped
- 1 1/2 lbs ground turkey or ground beef
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tomato, finely diced
- 2 carrots diced
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 1 teaspoon Worchestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon mustard
- 2 cups milk
- 1 cup of water
Notes:
Serves 4
How to make it
- Add milk & water to a saucepan with parsnips and cook over medium heat until parsnips are fork tender. Approximately 40 minutes. Let the parsnips cool.
- Drizzle olive oil in sauté pan and brown meat, making sure it's cooked through. Add 1 teaspoon Worcestershire sauce and 1 teaspoon of mustard. Mix completely.
- Add the onions, carrots and garlic to the pan, cook for 15-20 minutes.
- Add tomatoes and cook for an additional 2 minutes. Then allow the vegetables to get tender, which should take around 20 minutes in total.
- Place cooked parsnips in food processor with 1 cup of reserved cooking liquid and 1/4 teaspoon salt and pulse till creamy smooth.
- Scoop 1 large heaping tablespoon of creamy parsnip at bottom of each of four individual ramekins. Then repeat same with meat and vegetables; another layer of parsnips and meat, creating 4 layers of the ingredients with parsnips on top.
- Place ramekins on a roasting tray and roast in oven at 400° F for 10-15 minutes until the top turns light brown. Then they are ready to serve!
