Parsnip Topped Shepherd's Pie Recipe

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Mashed parsnips give the creamy potato topping a distinctive flavor in this fabulous shepherd's pie that is sure to be a favorite dish. The perfect dish for using leftover roast beef.

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Servings:

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

Container:2 quart baking dish, dutch oven

Directions

PREP

25 mins

COOK

1 hr

READY IN

1.5 hrs

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 375Â°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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