Oopsies, I had this great plan of making a classic shepherd’s pie and replacing the mashed potato with mashed parnips to make it a lower carb meal. However I made a few errors to make it not quite so classic.
I was excited to see peas at Granville Island fresh in their pods and bought a whole whack. Turns out they weren’t english peas but broad beans 😐 My next blunder was that I didn’t have enough parsnips to make a good layer of mash on top of the ground beef. AND I didn’t have any carrots to put in the mix. Oh well, I kinda made up this casserole, added some beets on top to make up for the lack of mash and it turned out quite well! The beets kind of dye the white parsnip mash below so it’s a little bit of magenta awesome.
Here is my recipe…
What you need!
2 lb ground beef
1 lb broad beans (pod removed obv)
2 tbsp minced garlic
1 onion minced
2 large beets
1 bag of parsnips (approx 6 small/med size)
1 bunch of asparagus (cut into 1″ pieces)
1 tbsp tarragon
1 tsp spice rub
2 tbsp light soy
2 tbsp dark soy
1 tsp smoked salt
1 tbsp butter
1 tbsp cream or milk
What to do!
1. Throw the beets into some water and boil them until tender….set aside, these will be sliced and used later
2. Peel and roughly chop the parsnips, throw them in water and boil until tender and set aside when done.
3. In a large skillet on med/high heat, drizzle some olive oil and add the minced garlic and onion. Sautee until aromatic.
4. Add in the ground beef and brown while breaking up pieces. Add in soy sauces, smoked salt, spice rub and tarragon.
5. Add in the asparagus and broad beans and sautee lightly. Transfer the whole mix into a 9×12 casserole dish.
6. Use an electric hand blender to mash the parsnips and add in the butter and cream/milk until creamy. Season with salt and pepper to taste. Spread the parsnips on top of the meat mixture.
7. Peel and slice the cooked beets into rounds, arrange on top of parsnip layer. Drizzle some olive oil on top of the beets so they don’t dry out. Cover with aluminum foil and bake in 350 degree oven for 30-45 minutes or until bubbly, Take off the foil 10 minutes before finished. Cut and enjoy!