 | | Directions |
- In a dutch oven, cook the roast in 2 cups of beef broth with the vegetables for 2 hours on medium low heat. You can also use a slow cooker for this and cook on low for 4-6 hours. Skip this step if you are using leftovers from a previous meal.
- Cut beef into bite sized pieces.
- Place the beef in a baking dish along with the vegetables and the remaining 2 cups of beef broth.
- Meanwhile, boil potatoes and parsnips 12-15 minutes just until tender.
- Drain the water off and put back on the burner with the heat turned off, just to allow them to dry out for one minutes.
- Add butter, heavy whipping cream and 1/2 cup of cheese.
- Mash until smooth and season with salt and pepper.
- Spread the potatoes and parsnips over the beef filling in the baking dish.
- Place in a 375°F oven for 15 minutes, top with the rest of the cheese and return to the oven for an additional 15 minutes or until bubbly and the top is browned.
- Serve warm.
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Prep Time: 25 minutes
Cook Time: 1 hour
Container: 2 quart baking dish, dutch oven
Servings: 6
|  | | Ingredients | | - | | 3 1/2 cups roast beef - cooked and cut into bite sized pieces |
| - | | 1/2 cabbage - shredded |
| - | | 6 ounces baby carrots - chunked |
| - | | 3 stalks celery - sliced |
| - | | 1 onion - diced |
| - | | 4 beef bouillion cubes dissolved in 4 cups water- divided |
| - | | 4 potatoes - large, peeled and cubed |
| - | | 4 parsnips - peeled and diced |
| - | | 2 tablespoons butter or margarine |
| - | | 1/4 cup heavy whipping cream |
| - | | 1 cup Swiss cheese - shredded |
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