Healthy Shepherd's Pie

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  2.3 lbs Parsnip
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 lbs 90/10 Ground Beef

  90% lean ground beef. Good middle-ground for flavor and macros.

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  1 Yellow Onion(110g)
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  2 Carrots(122g)
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  3 Celery(120g)
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  4 Garlic(12g)
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  3.5 cup Low Sodium Chicken Broth
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  2 tbsp Cornstarch
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  28 oz Canned Diced Tomatoes
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  2 tbsp Tomato Paste
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  2 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  3 tsp 3 teaspoons sea salt
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  2 tsp Garlic powder
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  2 tsp 2 teaspoons freshly cracked black pepper
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  4 cup Cabbage, Green
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  Minced Fresh Parsley, For Serving (Optional)
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  Chives, Fresh

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the parsnips and cook 10–15 minutes, until very tender when pierced with a fork. Drain and set aside to cool slightly.
2. 2While the parsnips cook, heat the olive oil in a large skillet over medium-high heat for about 1 minute until shimmering. Add the ground beef, onion, carrots, celery, and fresh garlic. Cook 8–10 minutes, stirring often, until the beef is browned with no pink remaining and the vegetables are softened.
3. 3In a small bowl, whisk together the low sodium chicken broth and cornstarch until smooth. Pour the slurry into the beef mixture along with the diced tomatoes, tomato paste, Worcestershire sauce, garlic powder, sea salt, and black pepper. Stir well, then add the cabbage. Bring to a simmer over medium-high heat, then reduce to medium-low and cook 8–10 minutes, until the sauce thickens noticeably and the cabbage is tender.
4. 4Place the cooked parsnips in a food processor and blend 2–3 minutes until completely smooth, slowly adding the remaining chicken broth while the motor runs. Season the purée with sea salt, black pepper, and garlic powder, then blend 30 seconds more to combine.
5. 5Preheat the oven to 375°F. Transfer the beef and vegetable mixture to a large baking dish and spread the parsnip purée evenly over the top using a spatula.
6. 6Bake at 375°F for 30–35 minutes, until the top is golden brown and beginning to crisp at the edges.
7. 7Remove from the oven and cool 5 minutes, then sprinkle with fresh chives.
8. 8Divide evenly into 8 airtight containers while still warm. Cool completely before sealing and refrigerating.