Try this Shepherds Pie with Parsnip Top recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375.
Topping: Cover parsnips, potato and celeriac in medium pot of water and cook until tender enough to mash. Mash with butter, milk, white pepper and Parmesan cheese. Set aside.
Filling: Brown ground beef, bell pepper and onion in large skillet. Drain fat. Add tomato sauce, Worcestershire sauce and remaining seasonings.
Spray deep dish pie plate with cooking spray. Add filling and top with mashed root vegetables. Sprinkle with some cheese if desired.
Bake at 375 for 15-20 minutes until heated through and cheese is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (855g) | ||
Recipe Makes: 1 | ||
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Calories: 449 | ||
Calories from Fat: 288 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32g | 43 % | |
Saturated Fat 19.6g | 98 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 85.5mg | 26 % | |
Sodium 798.6mg | 28 % | |
Potassium 882.8mg | 23 % | |
Total Carbohydrate 30.7g | 9 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 25.3g | ||
Protein 14.4g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 449
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