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Super-Quick Parsnip Shepherd's Pie

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"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."
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25 m servings 479 cals
Original recipe yields 2 servings


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  1. Mix ground beef with cardamom, basil, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until completely browned, 5 to 7 minutes.
  3. 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.
  4. 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.
  5. Divide beef, peas and corn mixture, and mashed parsnips between two plates.

Nutrition Facts

Per Serving: 479 calories; 28.7 g fat; 34.6 g carbohydrates; 22.8 g protein; 98 mg cholesterol; 275 mg sodium. Full nutrition

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