Super-Quick Parsnip Shepherd's Pie

Super-Quick Parsnip Shepherd's Pie

by Kaitlin Parker 2 years ago
0 (0)
15 minutes
478.8 kcal
34.6 g carbs
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Description

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.

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
Directions
  1. 1. Mix ground beef with cardamom, basil, salt, and pepper.
  2. 2. Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until completely browned, 5 to 7 minutes.
  3. 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. 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. 5. Divide beef, peas and corn mixture, and mashed parsnips between two plates.
Nutrition Facts
serving: 2 servings
calories: 478.8 kcal
carbohydrates: 34.6 g
protein: 22.8 g
saturated fat: 13.8 g
cholesterol: 98.4 mg
sodium: 275.5 mg
fiber: 8.4 g
sugar: 8.8 g