Parsnip Topped Shepherd's Pie Recipe

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Mashed parsnips give the creamy potato topping a distinctive flavor in this fabulous shepherd's pie that is sure to be a favorite dish. The perfect dish for using leftover roast beef.
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  • 3 1/2 cups roast beef - cooked and cut into bite sized pieces
  • 1/2 cabbage - shredded
  • 6 ounces baby carrots - chunked
  • 3 stalks celery - sliced
  • 1 onion - diced
  • 4 beef bouillion cubes dissolved in 4 cups water- divided
  • 4 potatoes - large, peeled and cubed
  • 4 parsnips - peeled and diced
  • 2 tablespoons butter or margarine
  • 1/4 cup heavy whipping cream
  • 1 cup Swiss cheese - shredded
Container:2 quart baking dish, dutch oven
25 mins
1 hr
1.5 hrs
  • In a dutch oven, cook the roast in 2 cups of beef broth with the vegetables for 2 hours on medium low heat. You can also use a slow cooker for this and cook on low for 4-6 hours. Skip this step if you are using leftovers from a previous meal.
  • Cut beef into bite sized pieces.
  • Place the beef in a baking dish along with the vegetables and the remaining 2 cups of beef broth.
  • Meanwhile, boil potatoes and parsnips 12-15 minutes just until tender.
  • Drain the water off and put back on the burner with the heat turned off, just to allow them to dry out for one minutes.
  • Add butter, heavy whipping cream and 1/2 cup of cheese.
  • Mash until smooth and season with salt and pepper.
  • Spread the potatoes and parsnips over the beef filling in the baking dish.
  • Place in a 375°F oven for 15 minutes, top with the rest of the cheese and return to the oven for an additional 15 minutes or until bubbly and the top is browned.
  • Serve warm.
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