Shepherd’s Pie
Adapted from Strive for Five.
Yield: 10-15 servings
Ingredients
Topping
1 lb (454 g) Parsnips
1 lb (454 g) Potatoes
3 Tbsp (45 mL) Margarine or butter
½ tsp (2 mL) Salt
¼ tsp (1 mL) Pepper
Filling
1 Large onion, chopped
2 tsp (10 mL) Oil
1 lb (454 g) Lean ground beef
2 Cups (500 mL) Loosely packed grated carrots
1 ½ Cups (375 mL) Lentils, drained
3 Tbsp (45 mL) Tomato paste
1 Tbsp (15 mL) All-purpose flour
1 Cup (250 mL) Beef or vegetable broth
1 Bay leaf
⅓ tsp (3 mL) Thyme
1 tsp (5 mL) Worcestershire sauce
1 tsp (5 mL) Salt
⅓ tsp (2 mL) Pepper
1 x 420 mL Can corn
Directions
Topping
In a large pot, simmer parsnips and potatoes in well-salted water until tender, about 20 minutes. Drain and mash with a potato masher.
Combine the parsnips, potatoes, margarine or butter, salt and pepper and mix well. If seeking a smoother texture, blend with a hand mixer. Set aside.
Filling
In a large pan, heat the oil. Sauté onion and carrots until soft. Add the ground beef and sauté until no longer pink.
Add the lentils, tomato paste and flour, broth, bay leaf, thyme, Worcestershire sauce, salt and pepper into the meat mixture and mix well.
Add mixture into a 9”x13” pan and spread evenly. Spread corn over the mixture.
Spread the potato/parsnip mixture evenly over the corn.
Bake for 45–50 minutes at 350°F until slightly browned.
