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. MORE+ LESS-

By Betty Crocker Kitchens

Updated December 24, 2012

Make with

Progresso Broth

Ingredients

lb parsnips, peeled, cut into 2-inch pieces

Yukon Gold potatoes (1 lb), cut into 1-inch pieces

lb ground beef round

4 1/2

teaspoons all-purpose flour

cup beef-flavored broth

box (9 oz) frozen sweet peas and pearl onions, thawed

tablespoons tomato paste

teaspoon salt

1/2

teaspoon pepper

oz Gruyère cheese, shredded (1 cup)

tablespoons butter or margarine

1/3

cup milk

tablespoons chopped fresh rosemary leaves

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1

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.
2

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.