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Saturday, July 30, 2016

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.

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