Name: Super-Quick Parsnip Shepherd's Pie recipe
Ingredients: ½ pound ground beef;1 pinch ground cardamom, or to taste;1 pinch dried basil, or to taste;salt and ground black pepper to taste;1 large parsnip, peeled and cut into chunks;½ cup frozen corn;½ cup frozen peas;4 cups boiling water, or as needed to cover;2 tablespoons butter, melted

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Ingredients

½ pound ground beef 1 pinch ground cardamom, or to taste 1 pinch dried basil, or to taste salt and ground black pepper to taste 1 large parsnip, peeled and cut into chunks ½ cup frozen corn ½ cup frozen peas 4 cups boiling water, or as needed to cover 2 tablespoons butter, melted

Nutrition Info

478.8 calories carbohydrate: 34.6 g cholesterol: 98.4 mg fat: 28.7 g fiber: 8.4 g protein: 22.8 g saturatedFat: 13.8 g servingSize: - sodium: 275.5 mg sugar: 8.8 g transFat: : - unsaturatedFat: : -

Directions

Mix ground beef with cardamom, basil, salt, and pepper.
Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until completely browned, 5 to 7 minutes.
Mix corn and peas in a bowl. Pour enough boiling water over the corn and peas to cover completely, soak until heated through, 5 to 10 minutes.
Bring a small saucepan of water to a boil. Cook parsnip in boiling water until fork-tender, 5 to 7 minutes, drain and transfer parsnip to a bowl. Pour butter over parsnip and mash with a fork.
Divide beef, peas and corn mixture, and mashed parsnips between two plates.

Recipe Yield

2 servings

Recipe Note

Thought of this when I only had a few minutes to whip up dinner, and no potatoes. The parsnips really add to the flavor. All measurements are approximate.

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