Homemade Beef and Vegetable Shepherd's Pie with Mashed Parsnips

This hearty homemade beef shepherd's pie is comfort food at its best. Savory, succulent beef and vegetables are topped with creamy mashed parsnips and baked until golden. The perfect cold weather meal the whole family will love.

Ingredients

For the beef filling:

• Lean ground beef
• Onion, diced
• Carrots, diced
• Peas
• Beef broth
• Tomato paste
• Flour
• Thyme
• Salt and pepper

For the mashed parsnips:

• Parsnips, peeled and chopped
• Butter
• Milk
• Salt and pepper

Cook the Beef Filling

Heat a skillet over medium high heat. Cook the ground beef, breaking it apart, until browned. Drain excess fat.

Add the onion and carrots. Cook for 5 minutes until softened. Stir in peas, broth, tomato paste, flour, thyme, salt and pepper. Simmer for 10 minutes until thickened.

Filling Tips

• Brown beef fully for best flavor.
• Use an instant read thermometer to ensure food safety.
• Add flour at the end to thicken.
• Season generously with salt and pepper.

Make the Mashed Parsnips

While the filling simmers, peel and chop the parsnips into 1-inch pieces. Boil until very tender, about 15 minutes. Drain and place in a large bowl.

Mash the parsnips well while still hot. Stir in the butter and milk until light and fluffy. Season with salt and pepper.

Mashing Tips

• Chop parsnips small for quick, even cooking.
• Boil until fork tender before mashing.
• Mash while still hot for best texture.
• Use enough milk and butter for smooth, creamy texture.

Assemble the Pie

Transfer the beef filling to a casserole dish. Top evenly with the mashed parsnips, spreading to the edges to seal.

Bake at 400F for 20 minutes until hot and bubbling. Broil for 2-3 minutes to brown the top.

Assembly Tips

• Spread filling evenly in dish.
• Spread parsnips to edges to seal.
• Bake until hot and bubbling.
• Broil briefly just to brown parsnips.

Serving

Allow the shepherd's pie to rest 5-10 minutes before serving. Garnish with fresh parsley or thyme.

Serve piping hot. Pair with peas, carrots or a fresh salad.

Serving Suggestions

• Serve with buttered peas or carrots.
• Fresh multi-green salad.
• Warm crusty bread.
• Irish stout beer or cider.

Storing Leftovers

Refrigerate leftover shepherd's pie for up to 4 days. Reheat individual portions in the microwave until warmed through.

The pie can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

Try these delicious ways to change up shepherd's pie:

• Substitute ground lamb or turkey for the beef.
• Use a mix of root vegetables like carrots, celery root, turnips in place of parsnips.
• Add onions, mushrooms or leeks for more flavor.
• Use different herbs like rosemary, oregano or basil.
• Top with grated cheddar cheese before broiling.

The Benefits of Parsnips

Parsnips are highly nutritious root vegetables that offer many benefits, including:

• High in fiber, folate, potassium, vitamins C and E.
• Provide antioxidants and anti-inflammatory properties.
• Naturally sweet flavor good for baking.
• Can help lower blood pressure and cholesterol.
• Prebiotic properties to support gut health.

Comforting Cold Weather Meal

With its savory beef filling and creamy parsnip topping, this homemade shepherd's pie makes the ultimate comforting cold weather meal. Enjoy this hearty dish all winter long!

Frequently Asked Questions

What vegetables work well in shepherd's pie?

Carrots, peas, corn, green beans, celery, parsnips, turnips, onions, garlic all work very nicely in shepherd's pie.

Can I make this ahead of time?

Yes, prepare the pie completely then refrigerate unbaked for up to 2 days before baking.

What kind of beef should I use?

85% or 90% lean ground beef provides the best balance of fat for flavor and health.

Can I freeze shepherd’s pie?

Yes, it freezes well for up to 3 months. Thaw overnight before baking.

What can I serve with shepherd's pie?

It's great served with peas, carrots, salad, crusty bread, or something green like kale or broccoli.

Should I use milk or cream for the mash?

Milk results in a lighter texture but cream makes it richer. Either works well!

What kind of potatoes can I use?

Russets or Yukon golds work great. Reduce milk for waxy potatoes.