Shepherd's Pie with Root-Vegetable Puree
Enjoy cost-effective root vegetables in a hearty way with this recipe.
- 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 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons 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
- 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.
- 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. Saute for 2 minutes, until mushrooms release juice. Add beef and saute 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 carrots. Bring mixture to a boil. Remove from heat and transfer to a deep, 9-inch pie plate or shallow baking dish.
- Top beef mixture with potato puree and, using the back of a spoon, smooth 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.
Per serving: 417 kcal cal., 17 g fat (6 g sat. fat), 587 mg sodium, 5 g fiber, 6 g sugar, 30 g pro., 118 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet