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Simple Recipes for Every Day

Healthy Shepherd's Pie

Paleo Shepherds Pie, whole 30 parsnip pie with a scoop taken out on a table
  • Serves: 8
  • Prep Time:  20 min
  • Cook Time:  1 hr 10 min

Ingredients

  • 2 1/4 pounds parsnips, peeled and cut into 1-inch slices
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds 90/10 ground beef
  • 1 medium yellow onion, diced
  • 2 large or 4 small carrots, finely diced
  • 3 celery ribs, finely diced
  • 4 garlic cloves, minced
  • 3 1/2 cups chicken stock
  • 2 tablespoons cornstarch or arrowroot powder
  • 1 (28-ounce) can diced tomatoes, drained
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce, optional
  • 3 teaspoons sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons freshly cracked black pepper
  • 4 cups thinly sliced green cabbage
  • Minced fresh parsley, for serving (optional)
  • Minced fresh chives, for serving (optional)

Method

  1. Preheat the oven to 375°F.

  2. Bring a large pot of salted water to a boil over high heat. Add the parsnips and cook until very tender, 10 to 15 minutes. Drain and let cool slightly.

  3. Meanwhile, heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the beef, onion, carrots, celery, and garlic. Cook, stirring often, until the beef is browned and the vegetables are softened, 8 to 10 minutes.

  4. In a small bowl, whisk together 2 cups of the chicken stock and the cornstarch. Pour the cornstarch slurry into the beef mixture, along with the tomatoes, tomato paste, Worcestershire sauce, 2 teaspoons of the salt, 1 teaspoon of the garlic powder, and 1 teaspoon of the pepper. Stir to combine well, then add the cabbage. Bring to a simmer, then reduce the heat to medium-low. Cook until the sauce thickens and the cabbage is tender, about 10 minutes. Transfer the mixture to a large baking dish or Dutch oven.

  5. Place the parsnips in a food processor. With the motor running, slowly add the remaining 1 cup of chicken stock and blend until the mixture is completely smooth. Add the remaining 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon garlic powder and blend again to combine. Spread the puréed parsnips over the meat mixture creating small swoops with a spatula or the back of a spoon.

  6. Bake the shepherd’s pie until the top is beginning to brown, 30 to 35 minutes. Sprinkle with parsley and chives, if desired. Spoon onto plates and serve.