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
SHEPHERD'S PIE WITH PARSNIP TOPPING
Provided by Molly Stevens
Categories Beef Cheese Dairy Onion Potato Vegetable Bake Casserole/Gratin Parsnip Fortified Wine Fall Winter Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- For filling:
- Melt butter in large skillet over medium heat. Add shallots; sauté until beginning to brown, about 6 minutes. Add flour; stir 1 minute. Add Madeira, then braising liquid. Whisk until mixture thickens and boils, about 3 minutes. Stir in beef and vegetables. Season with salt and pepper. Keep warm. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over medium heat.
- For topping:
- Preheat oven to 375°F. Boil parsnips and potatoes in medium saucepan of salted water until tender, 12 minutes. Drain. Return to saucepan. Cook over medium heat until dry, about 1 minute. Add butter and cream; mash until smooth. Stir in 1/3 cup cheese. Season with salt and pepper.
- Transfer filling to 8x8x2-inch baking dish. Spread topping over filling. Sprinkle remaining cheese over. Bake until bubbling and top begins to brown, about 30 minutes.
SHEPHERD'S PIE WITH SQUASH AND POTATO TOPPING
A twist on a classic! The squash adds a bit of color and a nice flavor to the topping. Good old comfort food.
Provided by MA HIKER
Categories Meat
Time 1h40m
Yield 1 1/2 cup, 8 serving(s)
Number Of Ingredients 21
Steps:
- prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
- drain squash and potatoes; return to pot.
- Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.
- Preheat oven to 375 degrees.
- Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
- Add garlic, saute 1 minute.
- Remove to plate.
- Crumble beef to skillet; cook until browned about 5 minutes.
- Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
- Add tomatoes and green beans.
- Bring to boiling.
- Lower heat; cover and cook 10 minutes.
- Spoon into 13 x 9 x 2 inch glass baking dish.
- Beat egg into squash and potato mixture. Spread over filling, making decorative swirls.
- Sprinkle with paprika if desired.
- Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
- Transfer baking dish to wire rack and cool for 15 minutes before serving.
Nutrition Facts : Calories 408.9, Fat 17.7, SaturatedFat 5.9, Cholesterol 85.4, Sodium 820.1, Carbohydrate 43.6, Fiber 8, Sugar 10.1, Protein 22.5
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
SUPER-QUICK PARSNIP SHEPHERD'S PIE
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.
Provided by cookielover
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Mix ground beef with cardamom, basil, salt, and pepper.
- Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until completely browned, 5 to 7 minutes.
- 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.
- 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.
- Divide beef, peas and corn mixture, and mashed parsnips between two plates.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 34.6 g, Cholesterol 98.4 mg, Fat 28.7 g, Fiber 8.4 g, Protein 22.8 g, SaturatedFat 13.8 g, Sodium 275.5 mg, Sugar 8.8 g
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- Peel the white sweet potatoes and chop them into 1 inch / 2.5 cm slices, then in half to make even-ish sized chunks. Peel the parsnips and slice them thinly. If necessary to make even sized slices, cut the thicker ends of the parsnips in half before slicing. If your parsnips are especially large, cut the thicker ends into quarters, then cut out and discard the woody inner cores before slicing. Add both the sweet potato and parsnip to a saucepan and cover with water. Bring to the boil, then simmer and cook until the vegetables are fork tender, about 15 minutes or so.
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- Melt butter in large skillet over medium heat. Add shallots; sauté until beginning to brown, about 6 minutes. Add flour; stir 1 minute. Add Madeira, then braising liquid. Whisk until mixture thickens and boils, about 3 minutes. Stir in beef and vegetables. Season with salt and pepper. Keep warm. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over medium heat.
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