Easy Shepherd's Pie
This Easy Shepherd’s Pie is a classic comfort food perfect for a simple but hearty weeknight meal, and is given a little facelift with mashed parsnips in place of potatoes!
Ingredients
- 1.5 lb grass-fed ground beef
- 3 cloves garlic, minced
- 1/2 onion, diced
- 4 whole carrots, peeled and diced
- 2 cups frozen peas
- 1 8-oz can tomato sauce
- 2 tbsp coconut aminos
- 1 tbsp herbes de provence
- 6 whole parsnips, peeled and chopped
- 1-2 tbsp grass-fed ghee
- 1 tbsp dried or fresh chives
- Salt and pepper, to taste
Instructions
- Preheat oven to 400F and spray a baking dish with oil.
- Cook beef in a skillet over medium heat until no longer pink.
- Pour out excess fat from the skillet if desired, but making sure to leave a little. Push beef to one side then add in garlic and saute for 30-60 seconds until fragrant. Add in onion and carrots and saute for 4-5 minutes until softened. Add in peas, tomato sauce, coconut aminos and spices and continue to cook until everything is well combined.
- While beef mixture cooks, bring a pot of water to a boil. Once boiling, add in chopped and peeled parsnips and cook until fork tender. Once cooked, transfer to a food processor with salt, pepper, chives, and ghee and blend until pureed to preferred consistency.
- Add beef mixture to baking dish and spread out in an even layer. Spread mashed parsnips on top, then transfer to the oven to bake for 30-45 minutes. Allow to sit for 5-10 minutes before serving. Enjoy!