Description

This Healthy Shepherd’s Pie recipe offers a nutritious twist on the classic comfort dish by replacing traditional mashed potatoes with creamy parsnip purée. Ground beef is cooked with a medley of vegetables and seasoned with herbs and spices, then baked with a smooth parsnip topping until golden brown. It’s a satisfying, wholesome meal perfect for family dinners.

Ingredients

Scale

Parsnip Purée

2 ¼ pounds parsnips, peeled and cut into 1-inch slices
2 tablespoons extra-virgin olive oil
3 ½ cups chicken stock, divided
3 teaspoons sea salt, divided
2 teaspoons garlic powder, divided
2 teaspoons freshly cracked black pepper, divided

Ground Beef Mixture

2 pounds 90/10 ground beef
1 medium yellow onion, diced
2 large carrots, finely diced
3 celery ribs, finely diced
4 garlic cloves, minced
2 tablespoons cornstarch or arrowroot powder
1 (28-ounce) can diced tomatoes, drained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce (optional)
3 teaspoons sea salt, divided
2 teaspoons garlic powder, divided
2 teaspoons freshly cracked black pepper, divided
4 cups thinly sliced green cabbage

Garnish

Minced fresh parsley, for serving (optional)
Minced fresh chives, for serving (optional)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the shepherd’s pie.
Cook Parsnips: Bring a large pot of salted water to a boil over high heat. Add the peeled and sliced parsnips and cook until very tender, about 10 to 15 minutes. Drain well and let them cool slightly.
Sauté Beef and Vegetables: While the parsnips are cooking, heat the olive oil in a large skillet over medium-high heat. Add the ground beef, diced onion, carrots, celery, and minced garlic once the oil is shimmering. Cook, stirring often, until the beef is browned and the vegetables are softened, approximately 8 to 10 minutes.
Prepare Thickening Slurry: In a small bowl, whisk together 2 cups of chicken stock with the cornstarch until smooth. This mixture will thicken the beef and vegetable sauce.
Combine Ingredients in Skillet: Pour the cornstarch slurry into the skillet with the beef mixture. Add the drained diced tomatoes, tomato paste, Worcestershire sauce (if using), 2 teaspoons of sea salt, 1 teaspoon of garlic powder, and 1 teaspoon of freshly cracked black pepper. Stir to combine well.
Add Cabbage and Simmer: Stir in the thinly sliced green cabbage, bring the mixture to a simmer, then reduce heat to medium-low. Continue cooking until the sauce thickens and the cabbage becomes tender, about 10 minutes. Transfer this mixture to a large baking dish or Dutch oven.
Puree Parsnips: Place the cooked parsnips into a food processor. With the motor running, slowly add the remaining 1 cup of chicken stock and blend until completely smooth. Add the remaining 1 teaspoon sea salt, 1 teaspoon garlic powder, and 1 teaspoon black pepper, then blend again to combine.
Assemble the Shepherd’s Pie: Spread the parsnip purée evenly over the meat and vegetable mixture in the baking dish, creating small swoops with a spatula or the back of a spoon for texture.
Bake: Place the baking dish in the preheated oven and bake until the top begins to brown and the pie is hot throughout, about 30 to 35 minutes.
Garnish and Serve: Remove from the oven and sprinkle with minced fresh parsley and chives if desired. Spoon onto plates and serve warm.

Notes

For a vegetarian version, substitute ground beef with lentils or plant-based meat alternatives.
Worcestershire sauce is optional but adds a depth of flavor; omit for a milder taste or dietary preferences.
Make sure to drain the canned diced tomatoes to avoid excess moisture in the filling.
Use parsnips instead of potatoes for a lower-carb and slightly sweet topping option.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Nutrition

Serving Size: 1/8 of pie (approx. 320g)
Calories: 350 kcal
Sugar: 6g
Sodium: 620mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 28g
Cholesterol: 75mg