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+ servings

Shepard’s Pie

Marla Hingley
A splash of red wine adds a deep rich flavor to this hearty meal.
5 from 2 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 6

Ingredients
  

Topping

  • 3 medium potatoes peeled and quartered
  • 1 large parsnip cored*
  • 2 Tbsp butter or margarine
  • 2 Tbsp cream milk or milk alternative
  • ½ - 1 Tbsp grainy mustard to taste
  • Salt & pepper
  • ¼ cup Parmesan cheese grated (optional)

Filling

  • 1 small onion finely diced
  • 1 carrot finely diced
  • 1 Tbsp olive oil
  • 1 lb ground beef
  • 2 cloves garlic minced
  • 1/3 cup red wine optional
  • 2 Tbsp GF flour blend or cornstarch
  • 1 cup GF beef broth
  • 2 Tbsp tomato paste
  • 2 tsp rosemary chopped
  • 1 tsp GF Worcestershire sauce
  • 2 Tbsp fresh Italian parsley chopped
  • ½ cup peas
  • Salt & pepper

Instructions
 

  • Boil potatoes and parsnip in water until soft, about 15 minutes, then drain. Add butter, milk, and mustard and mash until smooth. Season to taste with salt and pepper. Set aside.
  • Sauté onions and carrots in oil until onions are tender, set aside.
  • Brown beef until fully cooked, drain fat, then add in onions, carrots, garlic and wine. Fry mixture for a few minutes until wine is evaporated, then sprinkle flour over mixture and mix well. Add remaining ingredients, and season to taste with salt and pepper. Continue simmering until mixture thickens, 8-10 minutes.
  • Spoon into an 8x8 baking dish, or divide among 6 ramekins. Top with potato mixture, sprinkle with cheese if desired and a drizzle of olive oil, and broil for a few minutes until tops are golden.

Notes

Large parsnips have a tough woody center. Quarter the parsnip, then slice out the center from each quarter (discard cores).
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