Super-Quick Parsnip Shepherd's Pie

Thought of this when I only had a few minutes to whip up dinner, and no potatoes. The parsnips really add to the flavor. All measurements are approximate.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 479 Calories

Ingredients

• 2 tablespoons butter, melted
• salt and ground black pepper to taste
• ½ pound ground beef
• ½ cup frozen peas
• ½ cup frozen corn
• 1 pinch dried basil, or to taste
• 1 pinch ground cardamom, or to taste
• 1 large parsnip, peeled and cut into chunks
• 4 cups boiling water, or as needed to cover

Recipe Instructions

Step 1

Mix ground beef with cardamom, basil, salt, and pepper.

Step 2

Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until completely browned, 5 to 7 minutes.

Step 3

Mix corn and peas in a bowl. Pour enough boiling water over the corn and peas to cover completely; soak until heated through, 5 to 10 minutes.

Step 4

Bring a small saucepan of water to a boil. Cook parsnip in boiling water until fork-tender, 5 to 7 minutes; drain and transfer parsnip to a bowl. Pour butter over parsnip and mash with a fork.

Step 5

Divide beef, peas and corn mixture, and mashed parsnips between two plates.