Not your grandma’s classic, but even better and healthier! Made with a flavorful and hearty filling and topped with a creamy parsnip mash, this recipe is comfort food at its finest. You’ll never make your shepherd’s pie with potatoes again!
- 5 Large Parsnips, peeled
- 1 Clove Garlic
- ½ Cup Coconut Milk (or 2% Milk), split
- 2 Teaspoons Sea Salt
- 2 Medium Carrots, peeled
- 2 Medium Leeks
- 2 Stalks Celery, ribbed
- 1 Tablespoon Coconut Oil
- ½ Pound Lean Ground Turkey
- 2 Tablespoons Worchestershire Sauce
- ½ Teaspoon Sea Salt
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Ground White Pepper
- ½ Teaspoon Ground Black Pepper
- 1 Teaspoon Paprika
- 1 Medium Zucchini
- 1 Tablespoon Almond Flour
- ½ Cup Low Sodium Vegetable or Chicken Stock
- ½ Cup Peas, frozen
Steps to Prepare
- Preheat oven to 350 degrees.
- Use the Shredder Blade to shred the parsnips. Boil and cook parsnips until softens, about 7 minutes. Drain the parsnips with a strainer and remove excess liquid. Cool the parsnips to room temperature.
- Blend the cooled parsnip, coconut milk, garlic, 2 teaspoons of sea salt, and white and black pepper with Veggie Bullet Blender or a high-speed blender. When using the Veggie Bullet Blender, blend half the amount of ingredients at a time. Blend until smooth and fluffy. Pour parsnip mash into a bowl and set aside.
- Shred carrots using the Shredder Blade and slice leeks, and celery using the Slicer Blade into the same bowl.
- In a large cast iron skillet, heat coconut oil on medium heat, add carrots, leeks, celery, and sauté for 2 minutes. Add ground turkey and Worcestershire sauce, sea salt, dried thyme, black pepper, and paprika to the pan and cook until meat has browned and cooked through, about 6 minutes.
- While the meat and vegetables are cooking, spiralize the zucchini using the Spiralizer Blade and pat noodles with a towel to remove excess liquid. Set aside.
- Add flour to the cooked meat and stir well until mixture thickens, about a minute. Add stock and bring the mixture to a boil. Once it boils, turn the heat off and add frozen peas, and stir to combine.
- Add the zucchini noodles and spread the parsnip mash on top of the pie filling and bake until golden, for 30 minutes.
- For vegans/vegetarians, use vegetable stock as a substitute for chicken stock. Also, replace ground lean turkey meat with Portobello mushrooms, or lentils!
- If you can’t find 93% lean ground turkey, pick the leanest turkey your market has and It will work just fine.
- To cool your parsnip quicker, cool the bowl of parsnip over ice. Never blend hot foods or ingredients with the NutriBullet.
- Use your leftover pie as your lunch or dinner for the week!
- Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Expect additional prep time and counter space.