Miss Brittani’s Natural Living

Tips & Recipes for Happy Natural Living

Parsnip Shepherds pie

Posted on July 21, 2009 - Filed Under Tummy Time | Leave a Comment

I went to the store the other day to buy what I needed to make my yummy sweet potato shepherds pie only to find that my local grocer was out of sweet potatoes.  I went to another store and they were out as well. So I looked around the produce isle for a bit and decided to try out parsnips instead. The result was (as my daughter said) nummy nummy! Here’s what you’ll need…

6 parsnips

2 tbls olive oil

2 cans stewed tomatoes

1 lrg onion

3 garlic cloves

1 cup peas

1 cup diced carrot

1 cup fake ground meat ( or real meat if you prefer)

1 tsp sage

1 tbls turmeric

1 tbls basil

salt and pepper to taste

2 cups mozzarella cheese *optional*

1/2 cup milk (soy, rice, almond or cow whatever your preference)

1/2 stick butter or margarine

2 tbls garlic powder

Preheat oven to 350.

Peel the parsnips, chop into cubes and put into boiling water. While those are cooking dice your onion and sweat them in a large skillet in the oil sprinkle some salt to absorb moisture. Add the garlic you can either dice the garlic or use a micro-plane grater. Once the onions are clear and you smell the garlic add the “ground meat”. Once your “meat” is warmed through add the remaining veg. The  canned tomatoes will make it into a nice thick sauce. The parsnips should be soft by now, drain them and return them to the pot. Add the milk, butter, salt and pepper and garlic powder. Mash until creamy.

Pour the veg mixture into a baking dish. Slather the mashed parsnips on top and cover with cheese. Bake about 20 min or until golden brown and bubbly. Serve while hot. I hope you all enjoy!

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