Shepherd's Pie with Root-Vegetable Puree
Prep Time: 10-15 minutes
Cook Time: 40 minutes
Nutrition Score per serving:
(2 cups) 352 calories, 35 g carbs (40%), 9.2 g fat (24%), 4 g fiber, 32 g protein (36%), 2.5 g saturated fat
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 | tbsp all-purpose flour |
| 1 | tspn dried thyme |
| 1/2 | tspn salt |
| 1/4 | tspn ground black pepper |
| 2 | tspn 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 | tbsp Dijon mustard |
| 2 | medium carrots, peeled, and chopped |
| 1/4 | cup fresh parsley, chopped |
Directions
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 the vegetables until smooth; set aside.
Meanwhile, in a small bowl, combine flour, thyme, salt, and pepper; set aside.
Heat oil in a large saucepan over medium-high heat. Add onion and mushrooms. Sauté for 2 minutes, until the mushrooms release juice. Add beef and sauté for 5 minutes, until browned on all sides. Add flour mixture and stir to coat.
Whisk broth and mustard together in a small bowl. Add to the pan along with the carrots. Bring the mixture to a boil. Remove it from the heat and transfer to a deep, 9-inch pie plate or shallow baking dish.
Top beef mixture with potato purée and, using the back of a spoon, smooth the surface while making decorative swirls. Place pie plate on a baking sheet.
Bake for 30 minutes, until the top is golden. Sprinkle the top with parsley before serving, if desired.
