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Healthy Shepherd's Pie
This hearty fall dish is dairy, grain, legume, and sugar free, but oh so tasty! Plus, it's filled with key brain healthy ingredients to ensure your meal is healthy for everyone.
INGREDIENTS
Filling
- 2 tbsp Olive oil
- 1 Large onion, diced
- 4 cloves Garlic, minced
- 2 large or 4 small Carrots, finely diced
- 1 cup of frozen peas and corn
- 3 ribs Celery, finely diced
- 2 lbs Ground beef
- 1 (28 oz) can Diced tomatoes
- 2 tbsp Tomato paste
- 1 cup Chicken stock
- 1 Small head of green cabbage, thinly sliced
- Salt and pepper
Topping
- 8-10 Parsnips, peeled and cut into 1” slices
- 1 ½ cups Chicken stock
- Parsley, minced
- Chives, minced
- Salt & pepper
INSTRUCTIONS
Heat oven to 375° F.
In a large sauté pan set over medium-high heat, heat the olive oil. Stir in the frozen peas and corn until defrosted. Add the onions, garlic, carrots, celery and beef. Cook until browned, 8 to 10 minutes.
Drain the fat (if excessive) and add the diced tomatoes, tomato paste and chicken stock. Stir until tomato paste is incorporated into the meat mixture. Add the cabbage. Simmer until the sauce thickens and cabbage is tender, about 10 minutes. Season with salt and pepper, to taste.
Place the meat and vegetable mixture into a 5 quart baking dish; set aside. Meanwhile, bring a pot of salted water to a boil and add the parsnips. Cook until tender, about 10-15 minutes; drain.
Place the parsnips in a food processor. Slowly add the chicken stock until the mixture is smooth. Season with salt and pepper, to taste.
Spread the puréed parsnips over the meat mixture in swooping motions. Bake until top begins to brown, 30-35 minutes. Top with parsley and chives, if desired.
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