Healthy Shepherd's Pie

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  Parsnip(1021g)
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  Olive oil(30g)

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

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  90/10 Ground Beef(907g)

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

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  Yellow Onion
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  Carrots
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  Celery
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  Garlic
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  Low Sodium Chicken Broth(840g)
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  Cornstarch(30g)
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  Canned Diced Tomatoes
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  Tomato Paste(30g)
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  Worcestershire Sauce(30g)

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

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  3 teaspoons sea salt
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  Garlic powder(10g)
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  2 teaspoons freshly cracked black pepper
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  Cabbage, Green(960g)
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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 until very tender, 10–15 minutes. Drain and let cool slightly.
2. 2While the parsnips cook, heat the olive oil in a large skillet over medium-high heat until glistening, about 1 minute. Add the ground beef, onion, carrots, celery, and fresh garlic. Cook, stirring often, 8–10 minutes, 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, salt, and pepper. Stir well to combine, then add the cabbage. Bring to a simmer over medium-high heat, then reduce to medium-low. 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 until completely smooth, 2–3 minutes, slowly adding the remaining chicken broth while the motor runs. Season the purée with salt, pepper, and garlic powder, then blend again for 30 seconds to combine.
5. 5Preheat the oven to 375°F. Transfer the beef and vegetable mixture to a large baking dish. Spread the parsnip purée evenly over the top using a spatula or the back of a spoon.
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 let cool for 5 minutes. Sprinkle with fresh chives.
8. 8Divide evenly into 8 airtight containers while still warm. Cool completely before sealing and refrigerating.