PARSNIP TOPPED SHEPHERD'S PIE

Parsnip Topped Shepherd's Pie image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 8

Number Of Ingredients 13

1 lb parsnips, peeled, cut into 2-inch pieces
3 Yukon Gold potatoes (1 lb), cut into 1-inch pieces
2 lb ground beef round
4 1/2 teaspoons all-purpose flour
1 cup beef-flavored broth
1 box (9 oz) frozen sweet peas and pearl onions, thawed
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper
4 oz Gruyère cheese, shredded (1 cup)
6 tablespoons butter or margarine
1/3 cup milk
2 tablespoons chopped fresh rosemary leaves

Steps:

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.
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.

Nutrition Facts : Calories 401, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 800 mg