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 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. Bake until top begins to brown, minutes. Sprinkle with parsley and chives, if desired. Nutrition Info Per Serving Amount.
Ask a Question or. Questions 1 Reviews 4 Avg: 4. Scotty Are you supposed to drain the the meat before adding the tomatoes and paste?
It was awesome. I would serve this to company. Thanks again, Lisa! I made and served this dish last night and every person at the table went back for heaping seconds. We all loved it! Healthy and delicious - thanks Panning the Globe! I made this last night for my family and it was a huge hit! I am thrilled to have such a healthy and delicious shepherds pie recipe. Leftovers were delicious too!
Can't wait to make this again. Made this last night and it was a huge hit. So hearty and flavorful. I had to go back for a second helping, which is something I recently promised myself I wouldn't do. Oh well, there's always tomorrow!
I found your recipe browsing on Pinterest - the photo looked good. Well it was amazing! And so much healthier than what I've made in the past. My whole family went back for seconds. This will be a regular in our rotation! Thank you! Oh no, I'm so sorry it was too salty. Even with low salt chicken broth? Maybe I'll suggest less salt - It's easy to add more at at the end. Thank you for the feedback and I hope you'll try it again.
Hi, I did not rate since I have not tried your recipe. Hope you don't mind my commenting as it is meant to be helpful. I am a nurse's aide and cook for my patient with heart failure. In cooking for him I have learned that once one gets used to eating less salt our taste buds change and we prefer less.
By using low sodium broth you eliminated about mg sodium. But then by using salt, you added mg! Hi Lauren, I appreciate your constructive feedback. I always assume that someone with a sodium restricted diet will reduce or eliminate the sodium in any recipe, however I probably should be more specific about it in this recipe, since I'm calling it "healthy.
I will look over this post and see where I can include that information. You may have lowered the fat, but you've taken the flavors up a notch. I love the idea of chopping the vegetables in a food processor - don't know why I haven't already done that. We love Shepard's pie and make it several times a month! Looking forward to trying a new recipe I made this for my husband and another couple that we were hosting for dinner and it was a HUGE success.
Thanks so much for a great recipe to add to my arsenal! Thanks so much for letting me know jillian - I'm so happy you enjoyed it! You're reminding me that I need to make it again soon! A wonderful version of one of my all time comfort foods.
I haven't made it in a while. It is TIME! Thanx for a kick in the behind to do it. Please enable JavaScript in your settings to view the site. Skip links and keyboard navigation Skip to content Skip to navigation Skip to footer Use tab and cursor keys to move around the page more information. Method Heat olive oil in medium-sized pan, add onion and garlic, gently frying for a few minutes over a low-medium heat.
Add mince, frying until brown. Add herbs, tomatoes, vegetables, beef stock and tomato paste. Simmer over low heat for minutes. Meanwhile add potatoes to new saucepan covering with water, bring to boil, cook for minutes until soft.
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