SHEPHERD’S PIE with CREAMY PARSNIPS Recipe
This recipe is a healthier version of Shepard’s Pie. Though I have not yet ever tried Parsnips they look just like mashed potato’s so I all for a healthier version for myself and my family! Once again I will add my own video to this post once I have tried it myself. If yo try it before me feel free to comment in the comments area on your thoughts.
SHEPHERD’S PIE with CREAMY PARSNIPS
1 1/2 lbs ground turkey or ground 98% free beef
1 onion diced
3 garlic gloves minced
1 tomato finely diced
2 carrots diced
½ teaspoon salt
1 teaspoon olive oil
1 teaspoon Worcestershire sauce
1 teaspoon mustard
2 cups milk
1 cup of water
4 parsnips peeled and coarsely chopped.
Add milk & water to a saucepan with parsnips and cook over medium heat until parsnips are fork tender. Approximately 40 minutes and then allow cooling.
In a sauté pan, drizzle olive oil and brown meat, cook through. Add 1 teaspoon Worcestershire sauce, 1 teaspoon of mustard. Mix completely.
Add onions, carrots and garlic to pan, cook 15-20 minutes.
Add tomatoes and cook for an 2 additional minutes. Allow vegetables to get tender, approx 20 minutes total.
Place cooked parsnips in food processor with 1 cup of reserved cooking liquid and ¼ teaspoon salt and pulse till creamy smooth.
In 4 flat squared ramekins: scoop 1 large heaping tablespoon of creamy parsnip at bottom of each dish.
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 degrees for 10-15 minutes until light brown topping forms on the top. Then they are ready to serve!