Super-Quick Parsnip Shepherd's Pie recipe

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Ingredients

½ pound ground beef
1 pinch ground cardamom, or to taste
1 pinch dried basil, or to taste
salt and ground black pepper to taste
1 large parsnip, peeled and cut into chunks
½ cup frozen corn
½ cup frozen peas
4 cups boiling water, or as needed to cover
2 tablespoons butter, melted

Nutrition Info

478.8 calories
carbohydrate: 34.6 g
cholesterol: 98.4 mg
fat: 28.7 g
fiber: 8.4 g
protein: 22.8 g
saturatedFat: 13.8 g
servingSize: -
sodium: 275.5 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix ground beef with cardamom, basil, salt, and pepper.

  2. Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until completely browned, 5 to 7 minutes.

  3. Mix corn and peas in a bowl. Pour enough boiling water over the corn and peas to cover completely, soak until heated through, 5 to 10 minutes.

  4. Bring a small saucepan of water to a boil. Cook parsnip in boiling water until fork-tender, 5 to 7 minutes, drain and transfer parsnip to a bowl. Pour butter over parsnip and mash with a fork.

  5. Divide beef, peas and corn mixture, and mashed parsnips between two plates.

Recipe Yield

2 servings

Recipe Note

Thought of this when I only had a few minutes to whip up dinner, and no potatoes. The parsnips really add to the flavor. All measurements are approximate.

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