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Lightened Up Shepherd’s Pie
Slow simmered meat and veg, topped with creamy clouds of mashed parsnips instead of traditional potatoes, this Shepard’s Pie is easy, versatile, and will scratch that winter comfort food itch in all the best ways!!
PS. I went to a dinner party years ago where this was the main dish and was the biggest hit — it remains one of my favorite meals that is casual as they come but still eats like a celebration.✨
Healthy Shepherd’s Pie
Serving Size: 12 people
Ingredients:
10 medium parsnips, peeled and cut into 2” pieces
4 tbsp butter, divided
2 tbsp olive oil
1 large sweet onion, minced
4 leeks, thinly sliced and cleaned well
6 carrots, peeled and sliced into coins
2-4 garlic cloves, chopped
2 tbsp fresh thyme leaves
1 lb ground chicken
2 tbsp tomato paste
1 heaping tbsp all purpose flour
1 1/2 cups chicken or vegetable stock
1/4 cup whole milk
1-2 tbsp heavy cream
1/2 tsp garlic salt
Chives or scallions to garnish
Flat leaf parsley to garnish
Kosher salt
Instructions:
•Preheat oven to 350F.
•Bring a large pot of salted water to a boil, add parsnips and cook until soft and easy to smash, 10-15 minutes depending on veggies.
•Melt butter and olive oil over medium high heat in a dutch oven or other deep pan so you don’t risk overflowing as it cooks. Once oil is shimmering, add onions and leek with a teaspoon of salt and stir to distribute, then sweat until onion is translucent, 3-5 minutes. Add thyme and stir to combine. Add carrots and stir to distribute and cook 3-5 minutes, then add garlic and chicken and use a wooden spoon to break meat into small pieces and distribute throughout the vegetable mix.
•Add tomato paste to the hot surface of the pan and stir to caramelize and rust. Sprinkle flour over the meat and vegetables and stir to cook 1 minute. Add chicken broth and stir to combine, then cook until liquid is reduced, thickened and glossy like gravy, about 3 minutes.
•Once cooked, drain parsnips and set aside. Return pan to the stove and heat milk, cream, garlic salt and remaining butter over medium heat. Once warm, add riced parsnip (if no riced available, use a fork or two to mash the parsnips before adding to the milk and stirring to combine. Cover and set to the side to stay warm until you are ready to use.
•Ladle mashed parsnips over the surface of your meat and veg and smooth the surface, then roast in the oven about 30 minutes until golden brown across the top and meat mix is bubbling at the edges. Garnish with chives or scallions and parsley and a sprinkle of salt, and enjoy!
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