super-quick parsnip shepherd's pie

Ingredients

• Servings: 2
• 1/2 pound ground beef
• 1 pinch ground cardamom, or to taste
• 1 pinch dried basil, or to taste
• salt and ground black pepper to taste
• 1 large parsnip, peeled and cut into chunks
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 4 cups boiling water, or as needed to cover
• 2 tablespoons butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• mix ground beef with cardamom, basil, salt, and pepper.
• heat a large skillet over medium-high heat. cook and stir beef in hot skillet until completely browned, 5 to 7 minutes.
• mix corn and peas in a bowl. pour enough boiling water over the corn and peas to cover completely; soak until heated through, 5 to 10 minutes.
• bring a small saucepan of water to a boil. cook parsnip in boiling water until fork-tender, 5 to 7 minutes; drain and transfer parsnip to a bowl. pour butter over parsnip and mash with a fork.
• divide beef, peas and corn mixture, and mashed parsnips between two plates.