Shepherd’s Pie with Horseradish Mashed Parsnips
PIN IT!Hey guys! As we speak I’m currently spending my last day in PARADISE, aka Bora Bora. If i miss my plane, please don’t miss me too much. I go
Hey Everyone! Liz here from The Lemon Bowl and I am thrilled to be guest posting for my girl Claire today! She recently shared her incredible Lemon Blueberry Popover Pancakes with my readers so I’m here to return the favor.
Is there anything more comforting, more cozy or more satisfying than a Shepherd’s Pie hot out of the oven? I vote no. Not only is it a huge crowd pleasure but it is kid-friendly, freezer-friendly and very much husband approved. By making a few simple adjustments, my Shepherd’s Pie with Horseradish Mashed Parsnips is not only waist friendly but it is completely dairy free. Here is what I did to make this dish healthy and delicious.
- Parsnips are not only full of vitamins, nutrients and fiber but they are full of flavor and provide a little bite to the mashed potatoes.
- The traditional beef or lamb is swapped for ground turkey to reduce total cholesterol, saturated fat and calories. Less calories = we can eat more. J
- Instead of endless amounts of butter and cream, I simply use chicken broth and a high-speed immersion blender to create a beautifully whipped potato crust.
- For added flavor, two garlic cloves are boil with the potatoes and parsnips to provide a mellow garlic flavor.
- Horseradish is added for a low calorie flavor boost.
In other words, it’s the perfect meal when you’re still craving comfort food but swim suit season is just around the corner. Your fork is waiting.
Shepherd’s Pie with Horseradish Mashed Parsnips {Dairy Free}
Ingredients:
- 2 parsnips – peeled and cut in 2 inch pieces
- 1 large russet potato – peeled and cut in 2 inch pieces
- 2 garlic cloves – peeled
- 16 oz ground turkey breast
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 medium onion – diced
- 2 tablespoons white whole wheat flour (or all purpose)
- 2 cups low sodium chicken broth – divided
- 2 cups frozen mixed vegetables
- 1 tablespoon prepared horseradish
- salt and pepper to taste
Directions:
- Pre-heat oven to 350 degrees and have an 8 x 11 baking dish ready.
- Place peeled parsnips, potato and garlic cloves in a medium pot and cover with cold water. Bring to a boil then simmer until fork-tender, about 15-20 minutes.
- While parsnips and potatoes are cooking, heat a deep sauté pan over medium-high heat and spray with non-stick spray. Add ground turkey breast, salt and pepper. Cook until browned, about 7-9 minutes, using a wooden spoon or potato masher to break up turkey into bite-sized pieces.
- Add thyme, garlic and diced onion to the turkey and continue cooking for 5 minutes until onions soften. Stir in the flour and continue to cook for 2 minutes. Pour in 1 cup of the chicken stock, bring to a boil then reduce to a simmer. Stir until thickened, about 1-2 minutes. (Need more liquid? Add more chicken broth.)
- Stir frozen mixed vegetables into the turkey mixture and cook until vegetables are heated through, about 4-5 minutes. Check for seasoning and adjust with salt and pepper accordingly. Pour mixture into baking dish and set aside.
- Meanwhile, add remaining 1 cup of chicken broth to the cooked parsnips, garlic and potatoes. Using an immersion blender or a potato masher, begin to mash the potatoes and parsnips until smooth. Add horseradish and season with salt and pepper to taste. Once mixture is smooth, carefully spread the potatoes/parsnips over the turkey and vegetable mixture in the baking dish to form a crust.
- Bake for 15-20 minutes or until turkey mixture is bubbling and potatoes begin to lightly brown. Serve warm.
Nutritional Information (per 2 cup serving):
Calories: 300
Fat: 9 grams
Carbohydrates: 40.1 grams
Fiber: 6.4 grams
Protein: 34 grams
Weight Watchers Points: 8
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