Author Notes
This is my variation of a classic Sheppard’s Pie. At first glance, this fluffy white mash may be mistaken for mashed potatoes. However, this combination of apples and parsnips is sweeter and more intriguing in flavor than the typical bowl of mashers and also, in my opinion, pairs perfectly with the spices in the meat base. The Apple-Parsnip Mash is an excellent side dish for roasted pork, turkey or chicken. —Kukla
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Ingredients
- For the Spicy Beef
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• 2 large white onions, finely chopped
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• 1 tablespoon olive oil
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• 6 cloves garlic, minced
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• 2 tablespoons fresh ginger, peeled and minced
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• 1 tablespoon ground coriander
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• 2 teaspoons cumin seeds
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• 2 teaspoons turmeric
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• Coarse salt and freshly ground pepper
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• 2 pounds Organic ground beef chuck, 80/20% lean
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• 1 15 oz can diced Fire Roasted Tomatoes
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• 2 large eggs, lightly beaten
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• 2 tablespoons, fine grated Parmesan or Romano cheese
- For the Apple-Parsnip Mash
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• 1 pound parsnips, peeled and cut into 1/2-inch pieces
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• 1 pound apples (such as Fuji or Golden Delicious), peeled, cored, and cut into 1/2-inch pieces
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• 1 cup homemade or canned low sodium chicken or vegetable broth
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• 2 tablespoons unsalted butter
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• Coarse salt and ground pepper
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• 2 tablespoons, fine grated Parmesan or Romano cheese
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• Panko bread crumbs
Directions
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In a large skillet, sauté onions in olive oil over medium-high heat. Add garlic, ginger, coriander, cumin, and turmeric. Season with salt and pepper; cook until fragrant.
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Add ground beef; cook, breaking up meat with a wooden spoon, until well browned. Add tomatoes and cook until most of the juices in the skillet are absorbed. Drain excess fat; cool to room temperature.
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When the meat mixture is cooled, mix in the eggs and cheese.
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In a medium saucepan, combine parsnips, apples, and broth. Cover and bring to a boil over medium-high.
Reduce heat to medium and cook, covered, until parsnips are completely tender, 25 to 30 minutes.
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Using a food meal or a ricer, puree parsnips and apples into a mixing bowl. Stir in butter and cheese. Season with coarse salt and ground pepper. Whisk until smooth and fluffy.
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Preheat oven to 375 degrees F. Spray a casserole baking dish with None Stick Canola or Olive Oil spray.
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Evenly spread the beef mixture in the bottom of baking dish. Top with Apple- Parsnip Mash. Sprinkle with some more cheese and Panko.
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Place on the middle rack of the oven and bake until the top is golden brown, about 35 to 40 minutes (depending on how hot is your oven).
Serve hot or warm.
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Note: In my photo the pie was cooled and then cut in portions for easy transporting to my granddaughter, whom I baked it for.
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