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Root Vegetable Shepherd's Pie
Root Vegetable Shepherd's Pie

Root Vegetable Shepherd's Pie

Portions 6 - 8
Preparation Time
Cooking Time

Ingredients

  • 2 cups (500 ml) parsnips, peeled and cut into rings
  • 2 cups (500 ml) turnips, cubed
  • 6 cups (1.5 litre) potatoes, peeled and cubed
  • 1 tbsp (15 ml) oil
  • 2.2 lbs (1 kg) lean ground beef
  • ½ bag Arctic Gardens spaghetti vegetable mix
  • 2-3 garlic cloves, minced
  • 1 tsp (5 ml) ground coriander
  • 1 tsp (5 ml) celery salt
  • 1 tsp (5 ml) paprika
  • 1 bag Arctic Gardens super sweet corn
  • ¼ cup (60 ml) butter
  • ½ cup (125 ml) milk
  • Salt and freshly ground pepper

Preparation

  1. In a large pot, boil parsnip, turnip and potatoes in salted water for about 25 minutes. 
  2. In the meantime, in another pot, heat oil on high heat and brown the ground beef.
  3. Add the spaghetti vegetable mix, garlic and spices. 
  4. Cook until the beef is completely done, then transfer to a large oven-safe casserole dish (lasagna pan). 
  5. In the same casserole, heat the corn to thaw and put on top of the meat. 
  6. Drain the potatoes and root vegetables and mash together with butter and milk. 
  7. Season.
  8. Spread the mash on top of the corn and bake in the oven at 375o F (190o C) for about 20 minutes.

 

Nutrition Facts (per serving):

Calories: 530

Protein:  27 g

Fat:    23 g

Carbohydrate:  58 g

Fibre:   7 g

Sodium: 240 mg

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