Parsnip Shepherd's Pie

This delicious twist on traditional shepherd's pie replaces the mashed potato topping with creamy parsnip puree.

Ingredients - Serves 6

Preheat the oven to 375°F.
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the diced onion, carrots, peas, and minced garlic to the skillet. Cook for 5 minutes, or until the vegetables are slightly softened.
Stir in the tomato paste, beef broth, Worcestershire sauce, fresh thyme, salt, and pepper. Simmer for 10 minutes, or until the mixture thickens.
Meanwhile, place the chopped parsnips in a pot of boiling water. Cook for 10-15 minutes, or until the parsnips are tender. Drain well.
In a separate bowl, mash the cooked parsnips with the unsalted butter, milk, grated Parmesan cheese, salt, and pepper until smooth and creamy.
Transfer the beef and vegetable mixture to a baking dish. Spread the parsnip puree evenly over the top.
Bake for 25 minutes, or until the filling is bubbling and the parsnip topping is golden brown.
Let cool for a few minutes before serving. Enjoy!