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Shepherds Pie with Parsnips Recipe

Shepherds Pie with Parsnips

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


Serves 4

How to make it

  1. 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.
  2. 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.
  3. Add the onions, carrots and garlic to the pan, cook for 15-20 minutes.
  4. Add tomatoes and cook for an additional 2 minutes. Then allow the vegetables to get tender, which should take around 20 minutes in total.
  5. Place cooked parsnips in food processor with 1 cup of reserved cooking liquid and 1/4 teaspoon salt and pulse till creamy smooth.
  6. 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.
  7. 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!