Shepherd's Pie with Root-Vegetable Puree
Shepherd's Pie with Root-Vegetable Puree

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 10-15 minutes
  • Cook: 40 minutes

Nutrition Facts

Amount per serving:
Total Calories: 417kcal (21%)
  • 587mg (24%) Sodium
  • 37g Carbs
  • 5g Fiber
  • 17g (26%) Fat
  • 6g (28%) Saturated Fat
  • 6g Sugars
  • 30g Protein
  • 118mg (12%) Calcium
  • 4mg (21%) Iron
417kcal (21%)587mg (24%)37g5g17g (26%)6g30g6g (28%)
Enjoy cost-effective root vegetables in a hearty way with this recipe.

Ingredients:

  • 2 Idaho potatoes, peeled, and cut into 2-inch chunks
  • 1 celery root (celeriac), about 1/4 pound, peeled and cut into 2-inch chunks
  • 1/2 cup fat-free sour cream
  • 2 tablespoon all-purpose flour
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tsp olive or vegetable oil
  • 1 cup onion, chopped
  • 1 cup button mushrooms, sliced
  • 1 pound boneless beef round or chuck, cut into 2-inch cubes
  • 1 cup fat-free broth
  • 1 tablespoon Dijon mustard
  • 2 medium carrots, peeled, and chopped
  • 1/4 cup fresh parsley, chopped

Directions:

Directions

1. Preheat oven to 400F. Combine potatoes, celery root, and enough water to cover them in a medium saucepan; set pan over high heat. Bring to a boil, reduce heat to medium-high, and simmer for 10 minutes, until vegetables are fork-tender. Drain and transfer to a food processor or large bowl. Add sour cream and process or, using a potato masher, mash vegetables until smooth; set aside. 2. Meanwhile, in a small bowl, combine flour, thyme, salt, and pepper; set aside. 3. Heat oil in a large saucepan over medium-high heat. Add onion and mushrooms. Sauté for 2 minutes, until mushrooms release juice. Add beef and sauté for 5 minutes, until browned on all sides. Add flour mixture and stir to coat. 4. Whisk broth and mustard together in a small bowl. Add to the pan along with carrots. Bring mixture to a boil. Remove from heat and transfer to a deep, 9-inch pie plate or shallow baking dish. 5. Top beef mixture with potato purée and, using the back of a spoon, smooth surface while making decorative swirls. Place pie plate on a baking sheet. 6. Bake for 30 minutes, until the top is golden. Sprinkle the top with parsley before serving, if desired.
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