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Parsnip Topped Shepherd’s Pie
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
"Layers of creamy, cheesy potatoes and parsnips over savory beef make a comforting Shepherd's Pie."
Ingredients:
  • 1 lb parsnips, peeled, cut into 2-inch pieces
  • 3 Yukon Gold potatoes (1 lb), cut into 1-inch pieces
  • 2 lb ground beef round
  • 4 1/2 teaspoons all-purpose flour
  • 1 cup beef-flavored broth
  • 1 box (9 oz) frozen sweet peas and pearl onions, thawed
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 oz Gruyère cheese, shredded (1 cup)
  • 6 tablespoons butter or margarine
  • 1/3 cup milk
  • 2 tablespoons chopped fresh rosemary leaves
Instructions:
  • Preheat oven to 350°F and grease an 11x7-inch glass baking dish. In a 2-quart saucepan, cook parsnips and potatoes in boiling water until tender; then drain. In a 12-inch skillet, cook beef until done and drain excess fat. Stir in flour and cook for 1 minute, then add broth and bring to a boil. Stir in peas, onions, tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for another 2 minutes. Transfer mixture to the prepared baking dish.
  • Combine parsnips, potatoes, 1/2 cup of cheese, butter, milk, rosemary, remaining salt, and pepper in a food processor. Process until smooth. Spread mixture over beef, leaving a 1-inch edge. Sprinkle with remaining 1/2 cup of cheese. Bake uncovered for 20-25 minutes until bubbly.

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