Shepherd’s Pie

Topping
3 large parsnips, peeled and cut into large chunks
2 medium turnips, peeled and cut into large chunks
2 tbsp grass-fed butter
sea salt

Filling
1 onion, chopped
2 cloves garlic, minced
2 large carrot, diced
2 stalks celery, chopped
8 ounces fresh mushrooms, cleaned and diced
1 pound ground beef or lamb (I used beef!)
1 can tomato paste
2 tsp apple cider vinegar
1/2 cup beef stock
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp parsley
Sea salt and pepper

Preheat oven to 375 degrees F.

Place parsnips and turnips in a medium saucepan, add enough salted water to cover about one inch over the parsnips/turnips. Boil over medium-high heat until they are soft, about 15-20 minutes. Drain. Add the butter and mash with a potato masher until smooth. Season with salt and pepper. Set aside. 

While parsnips and turnips cook, add ground beef to a large skillet and cook over medium heat until no longer pink. Add the onions, garlic, carrots, celery and mushrooms. Cook for 5 to 7 minutes. Add the tomato paste, stock and spices. Let simmer for 10 to 15 minutes until vegetables are soft and the flavors have a chance to meld together. Add the vinegar and mix thoroughly. 

Place beef mixture in a casserole dish. Spoon parsnip/turnips on beef mixture and smooth over the top.

Bake 20-25 minutes or until the beef is bubbly.

Recipe adapted from CrossFit Carbon