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My review
Super-Quick Parsnip Shepherd's Pie
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cookielover
"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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Ingredients
25 m servings 479 calsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Directions
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Prep
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- 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
Per Serving: 479 calories; 28.7 g fat; 34.6 g carbohydrates; 22.8 g protein; 98 mg cholesterol; 275 mg sodium. Full nutrition