Classic Shepherd’s Pie with Parsnip Mash

This nightshade free twist on the classic Shepherd's Pie from https://meatified.com has a topping of white sweet potatoes and parsnips that doesn't leave you missing the traditional potatoes. Perfect comfort food that you can serve straight from the skillet!

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This nightshade free twist on the classic Shepherd’s Pie has a topping of white sweet potatoes and parsnips that doesn’t leave you missing the traditional potatoes. Perfect comfort food that you can serve straight from the skillet!

Author: Rachael Bryant / Meatified
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Yield: 6 - 8 1x

Ingredients

Scale

For the topping:

1 ½ lbs / 680 g white sweet potato
1 lb / 454 g parsnips
2 tbsp / 30 ml avocado oil
1 tbsp / 15 ml beef broth
1 tsp / 7 g flaky sea salt

For the filling:

1 tbsp / 15 ml avocado oil
1 ½ lbs / 680 g ground lamb, or beef if you must
1 tsp / 7 g flaky sea salt
1 medium yellow onion, finely diced
4 cloves garlic, minced
½ lb / 225 g carrots, finely grated, about 3 medium
2 tbsp / 30 ml red wine vinegar
1 tbsp / 15 ml coconut aminos, see notes
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 ½ cups / 360 ml beef broth
1 cup / 110 g riced cauliflower, frozen is fine, no need to thaw

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Instructions

BOIL: Preheat the oven to 400 F / 205 C. Peel the white sweet potatoes and chop them into 1 inch / 2.5 cm slices, then in half to make even-ish sized pieces. Peel the parsnips and slice them thinly. If necessary to make even sized slices, cut the thicker ends of the parsnips in half before slicing. If your parsnips are especially large, cut the thicker ends into quarters, then cut out and discard the woody inner cores before slicing. Add both the sweet potato and parsnip to a 6 quart stock pot or similar and cover with water. Bring to the boil, then simmer and cook until the vegetables are fork tender, about 15 minutes or so.
MASH: Drain the vegetables through a colander and let them sit for several minutes to cool slightly and release steam. This helps create a mash that is creamy rather than starchy-gummy. Add the avocado oil, broth and flaky sea salt, then use an immersion blender to puree the vegetables until smooth. Set aside for later.
BROWN: While the vegetables for the topping are cooking, brown the meat. Preheat a 12 inch cast iron skillet over medium heat. Add the avocado oil and, when hot, add about half of the lamb or beef, along with half of the salt. Cook until browned on both sides, turning a few times and breaking up with the back of a spoon or spatula as it cooks. Transfer the browned meat to a plate, using a slotted spoon to leave the fat behind in the pan, then repeat with the rest of the meat and remaining salt. Transfer the cooked beef to the plate and reserve for later.
SOFTEN: Pour off any excess fat or liquid from the meat into a heat proof dish, leaving behind just enough fat to coat the skillet. (If you like, add a tablespoon or so of the drippings to the mash). Reduce the heat and add the onions and garlic to the skillet. Cook, stirring a few times, until translucent, about 5 minutes or so. Add the grated carrots, browned meat, red wine vinegar, coconut aminos, dried thyme, dried rosemary and bay leaf to the skillet and stir to combine.
THICKEN: Add the broth to a Pyrex measuring jug or similar. Add 6 tablespoons of the mashed vegetable mixture and use the immersion blender from earlier to blend together smoothly. Add the thickened broth to the skillet and cook until it reduces by about half, 3 or 4 minutes. Remove the skillet from the heat and transfer it to a silicone trivet.
BAKE: Remove and discard the bay leaf. Add the riced cauliflower and stir it through the meat mixture evenly. Pat the meat layer down with a spatula so that it’s level. Spoon the remaining mashed vegetables on top of the meat filling, layering it on top evenly and fluffing up with a fork to give a rustic, swirled texture. Alternatively, at this point you could assemble the Shepherd’s Pie as above in a 9 x 13 baking dish. Place the skillet or baking dish onto a rimmed baking sheet and into the oven on the middle rack. Bake until heated through and bubbly, about 30 minutes.
BROIL: If you like, you can brown the top additionally by placing it under a preheated broiler: make sure to watch it carefully, as the natural sugars in the vegetables can go from browned to burned very quickly! Once browned, let the Shepherd’s Pie sit for a few minutes before serving.