Description

This Healthy Shepherd’s Pie offers a nutritious twist on the classic comfort dish. It features a hearty mixture of ground beef, fresh vegetables, and cabbage simmered in a savory tomato sauce, topped with a creamy and smooth parsnip purée. Baked until golden, this recipe delivers a satisfying meal packed with flavor and wholesome ingredients.

Ingredients

Scale

Vegetables & Meat

2 ¼ pounds parsnips, peeled and cut into 1-inch slices
1 medium yellow onion, diced
2 large carrots, finely diced
3 celery ribs, finely diced
4 garlic cloves, minced
4 cups thinly sliced green cabbage
2 pounds 90/10 ground beef

Liquids & Sauces

2 tablespoons extra-virgin olive oil
3 ½ cups chicken stock
1 (28-ounce) can diced tomatoes, drained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce (optional)

Thickening & Seasonings

2 tablespoons cornstarch or arrowroot powder
3 teaspoons sea salt
2 teaspoons garlic powder
2 teaspoons freshly cracked black pepper

Garnish

Minced fresh parsley (optional)
Minced fresh chives (optional)

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Instructions

Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the shepherd’s pie.
Cook Parsnips: Bring a large pot of salted water to a boil over high heat. Add the parsnips and cook until very tender, about 10 to 15 minutes. Drain well and allow them to cool slightly.
Brown the Beef and Vegetables: While the parsnips cook, heat olive oil in a large skillet over medium-high heat. Once hot and shimmering, add the ground beef, diced onion, carrots, celery, and minced garlic. Cook, stirring frequently, until the beef is browned and vegetables have softened, about 8 to 10 minutes.
Prepare Sauce and Simmer: In a small bowl, whisk together 2 cups of chicken stock with the cornstarch until smooth. Pour this slurry into the beef mixture along with the drained diced tomatoes, tomato paste, Worcestershire sauce, salt, garlic powder, and pepper. Stir well to combine, then add the sliced cabbage. Bring to a simmer, reduce heat to medium-low, and cook until the sauce thickens and the cabbage is tender, about 10 minutes. Transfer this mixture into a large baking dish or Dutch oven.
Make Parsnip Purée: Place the cooked parsnips in a food processor. With the motor running, slowly add the remaining 1 cup of chicken stock and blend until completely smooth. Add the remaining salt, pepper, and garlic powder, and blend again to fully incorporate.
Assemble Shepherd’s Pie: Spread the parsnip purée evenly over the beef and vegetable mixture in the baking dish, using a spatula or back of a spoon to create small swoops or peaks on the surface.
Bake: Place the assembled shepherd’s pie into the preheated oven and bake for 30 to 35 minutes, until the top starts to turn golden and slightly brown.
Garnish and Serve: Remove from the oven and sprinkle with minced parsley and chives, if desired. Serve warm and enjoy your healthy take on a classic shepherd’s pie.

Notes

Using parsnips instead of traditional mashed potatoes lowers the carb content and adds natural sweetness.
Worcestershire sauce is optional but adds depth of flavor to the meat mixture.
For a dairy-free version, this recipe is naturally free of dairy ingredients.
Use arrowroot powder as a substitute for cornstarch if desired.
Make sure not to overcook the cabbage to retain some texture and avoid sogginess.

Nutrition

Serving Size: 1 slice (1/8th of recipe)
Calories: 350 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 75 mg