PARSNIP TOPPED SHEPHERD'S PIE
Cheesy mixture of potatoes and parsnips are topped on beef for a classic recipe of Shepherd's Pie - a hearty dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 11x7-inch glass baking dish with cooking spray. In 2-quart saucepan, place parsnips and potatoes; cover with water. Heat to boiling over medium-high heat. Reduce heat; simmer uncovered 15 to 20 minutes or until tender; drain. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add flour; cook 1 minute, stirring constantly. Add broth; heat to boiling. Cook 1 to 2 minutes, stirring constantly, until slightly thickened. Stir in peas and onions, tomato paste, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 2 minutes. Spoon into baking dish.
- In food processor, place parsnips, potatoes, 1/2 cup of the cheese, the butter, milk, rosemary, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; process until smooth. Spoon onto beef mixture to within 1 inch of edge. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until bubbly.
Nutrition Facts : Calories 401, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 800 mg
SPICED PARSNIP SHEPHERD'S PIES
For shepherd's pie - but not as you know it - try cooking up these spicy individual pies
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 15
Steps:
- For the sauce, heat the oil in a pan and add the onion. Cook until soft, add the garlic, ginger and curry powder, then cook until aromatic. Turn up the heat, add the mince, fry until browned, then add the tomatoes and simmer for 20 mins until thickened. A few mins before the end, add the peas.
- Meanwhile, tip the parsnips and potatoes into a pan of cold water, bring to the boil, then cook for 10 mins. Drain, season and mash with the rest of the ingredients.
- Heat oven to 220C/fan 200C/gas 8. Assemble the pies in individual dishes (or one large one) by placing some meat sauce on the bottom and topping with mash. Ruffle up the tops with a fork, then bake for 20 mins until golden and bubbling.
Nutrition Facts : Calories 424 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.53 milligram of sodium
TASTY COTTAGE PIE WITH PARSNIP MASH
A classic reborn; a low-fat beef mince pie with a parsnip topping
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 11
Steps:
- Dry fry the mince (without adding any oil) in a non-stick pan until evenly brown and crumbly. Add the onions and carrots and cook over a high heat for 5 minutes, stirring well.
- Add the Worcestershire sauce and tomato purée, pour in the stock and bring to the boil, stirring until well mixed. Cover the pan and leave to simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Blend the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.
- Preheat the oven to 200C/Gas 6/ fan oven 180C. While the meat is simmering, cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash with seasoning and enough milk to make a creamy consistency.
- Tip the meat mixture into a 1.4 litre/ 21⁄2 pint ovenproof dish, spoon the mash on top and rough up the surface with a fork. Bake for 30 minutes or until the potato topping is lightly golden. Serve with steamed broccoli or Savoy cabbage.
Nutrition Facts : Calories 380 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 1.25 milligram of sodium
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