This shepherd’s pie recipe is dairy-free, gluten-free, legume-less, and sugar free! It is also a warm, hearty, and delicious pile of comfort food, perfect for hunkering down in the winter! You will find grass-fed ground beef from both Hill View and CATHIS Farm at the market this week!
- Olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 large or 4 small carrots, finely diced
- 3 ribs celery, finely diced
- 2 lbs lean ground beef
- 1 (28 oz) can diced tomatoes
- 2 tbsp tomato paste
- 2 1/2 cups chicken stock
- 4 cups thinly sliced green cabbage
- Salt and pepper, to taste
- 8-10 parsnips, peeled, cut into 1-inch slices
- Parsley, minced, optional
- Chives, minced, optional
Heat oven to 375° F. Heat the oil in a large sauté pan set over medium-high heat. Add the onion, garlic, carrots, celery and beef. Cook until browned, about 8 to 10 minutes.
Add the tomatoes, tomato paste and 1 cup chicken stock. Stir until tomato paste is blended into the meat mixture. Add the cabbage. Simmer until the sauce thickens and cabbage is tender, about 10 minutes. Season with salt and pepper.
Place the mixture into a 5 quart baking dish; set aside.
Bring a pot of salted water to a boil over high heat and add the parsnips. Cook until tender, about 10-15 minutes; drain.
Place the parsnips in a food processor. Slowly add the remaining chicken stock while pureeing, until the mixture is smooth. Season with salt and pepper to taste.
Spread the puréed parsnips over the meat mixture creating small “swoops” as you go.
Bake until top begins to brown, 30-35 minutes. Sprinkle with parsley and chives, if desired, and serve.