Family Dinner: Shepherds Pie

Another hearty and filling meal.  The cold weather is getting to me, I think.  This is inspired by my good friend Kim, who made something similar while we were on a joint family vacation. This is definitely a departure from the shepherds pie my mom used to make using her Watkins pie pan and accompanying recipe. (anyone else know what I am talking about?) I remember going to Watkins parties with her...the Pampered Chef of days past? I loved those parties. They always had snacks.

You can take several short-cuts with this if you want...versatility is great!  Also, this would freeze really well, so make two and keep one in the freezer for another day, if you like to do that sort of thing. This could very easily adapt to the crock pot if you have better things to do than hang out in the kitchen for an hour.

First, the meat. I took a short cut and used Trader Joes pre-cooked pot roast (thanks Kim!). You can go the long route and cook your own beef roast, buy a different brand, or use leftover pot roast. Second, the vegetables. I used mostly fresh, but you can cut a lot of time using the bags of frozen mixed vegetables. Third, the topping. I forbid you to use instant mashed potatoes. It is sacrilege to my Southern roots. Use the ready made mashed potatoes if you must.

Shepherds Pie with Whipped Potato and Parsnip Topping
Makes 12 servings
240 cals / 6g fat / 38g carbs / 15g protein

3 russet potatoes, peeled and cut into large chunks
1 lb parsnips, peeled and cut into large chunks
1/2 cup fat-free milk
1/4 cup fat-free sour cream
2 TB light butter or margarine (I use Brummel and Brown)
salt and pepper to taste

2 lbs carrots, peeled and chopped
1 lb celery, chopped
1 onion, diced
4 cloves garlic, minced
1/4 cup parsley, minced
2 TB Worcestershire sauce
3 cups beef broth, divided
1 lb pot roast, cooked
2 cups frozen corn kernels
1 cup frozen peas
3 TB flour
salt and pepper to taste

Place the potatoes and parsnips in a pot and cover with water. Cook over high heat until fully cooked through and soft/mushy. Drain, and return to the pot. Add milk, butter, sour cream, and salt and pepper. Whip until smooth (I use my hand-held electric mixer). Throw out any of the tough parsnip cores (they will be in large chunks). Set aside.

While potatoes are cooking, in a large pot sprayed with cooking spray, sautéed carrots and celery over medium heat until softened, about 10 minutes. Add onions and garlic, continuing to cook until onions are soft, about 10 minutes more. Add parsley and Worcestershire sauce, cook an additional 5 minutes then add 2 cups beef broth, beef roast, and salt and pepper. Allow to simmer until veggies are fully softened. Add corn and peas, cook until heated, about 5 minutes. Meanwhile, whisk flour with remaining 1 cup beef broth and add to beef/veggie mix. Bring to boil and cook until thickened. Heat oven to 400 and turn on broiler. Pour beef/veggie mix into a 13x9 pan, and top with whipped potatoes and parsnips, spreading evenly. Place pan in oven under broiler and cook until warmed through and top begins to brown, ~15 minutes.

And yeah, the pre-potato pie looks like dog vomit. But it tastes good, so get over it.

Another hearty and filling meal.  The cold weather is getting to me, I think.  This is inspired by my good friend Kim, who made something similar while we were on a joint family vacation. This is definitely a departure from the shepherds pie my mom used to make using her Watkins pie pan and accompanying recipe. (anyone else know what I am talking about?) I remember going to Watkins parties with her...the Pampered Chef of days past? I loved those parties. They always had snacks.

You can take several short-cuts with this if you want...versatility is great!  Also, this would freeze really well, so make two and keep one in the freezer for another day, if you like to do that sort of thing. This could very easily adapt to the crock pot if you have better things to do than hang out in the kitchen for an hour.

First, the meat. I took a short cut and used Trader Joes pre-cooked pot roast (thanks Kim!). You can go the long route and cook your own beef roast, buy a different brand, or use leftover pot roast. Second, the vegetables. I used mostly fresh, but you can cut a lot of time using the bags of frozen mixed vegetables. Third, the topping. I forbid you to use instant mashed potatoes. It is sacrilege to my Southern roots. Use the ready made mashed potatoes if you must.

Shepherds Pie with Whipped Potato and Parsnip Topping
Makes 12 servings
240 cals / 6g fat / 38g carbs / 15g protein

3 russet potatoes, peeled and cut into large chunks
1 lb parsnips, peeled and cut into large chunks
1/2 cup fat-free milk
1/4 cup fat-free sour cream
2 TB light butter or margarine (I use Brummel and Brown)
salt and pepper to taste

2 lbs carrots, peeled and chopped
1 lb celery, chopped
1 onion, diced
4 cloves garlic, minced
1/4 cup parsley, minced
2 TB Worcestershire sauce
3 cups beef broth, divided
1 lb pot roast, cooked
2 cups frozen corn kernels
1 cup frozen peas
3 TB flour
salt and pepper to taste

Place the potatoes and parsnips in a pot and cover with water. Cook over high heat until fully cooked through and soft/mushy. Drain, and return to the pot. Add milk, butter, sour cream, and salt and pepper. Whip until smooth (I use my hand-held electric mixer). Throw out any of the tough parsnip cores (they will be in large chunks). Set aside.

While potatoes are cooking, in a large pot sprayed with cooking spray, sautéed carrots and celery over medium heat until softened, about 10 minutes. Add onions and garlic, continuing to cook until onions are soft, about 10 minutes more. Add parsley and Worcestershire sauce, cook an additional 5 minutes then add 2 cups beef broth, beef roast, and salt and pepper. Allow to simmer until veggies are fully softened. Add corn and peas, cook until heated, about 5 minutes. Meanwhile, whisk flour with remaining 1 cup beef broth and add to beef/veggie mix. Bring to boil and cook until thickened. Heat oven to 400 and turn on broiler. Pour beef/veggie mix into a 13x9 pan, and top with whipped potatoes and parsnips, spreading evenly. Place pan in oven under broiler and cook until warmed through and top begins to brown, ~15 minutes.

And yeah, the pre-potato pie looks like dog vomit. But it tastes good, so get over it.