Super-Quick Parsnip Shepherd's Pie
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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. 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.
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