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Clean Eating Shepherd's Pie, Thm E
A lighter version of the classic.
Prep Time: 00:10
Cook Time: 00:30
1 lb lean ground beef
8 oz mushrooms, diced
2 large carrots, diced
3 small stalks of celery, diced
1 large shallot, finely minced
2 large cloves garlic, minced
1/2 small red onion, diced
1 c frozen peas
3/4 c dry red wine
1/8 tsp xanthan gum
1 tsp herbes de provence
3 tbsp fresh chopped parsley
2 sprigs fresh thyme, leaves removed
5 medium white sweet potatoes, peeled and diced
2 large parsnips, peeled and diced
2 tbsp fat free cream cheese
1/2 c low sodium chicken broth, divided
2 tbsp butter
2 tbsp parmesan cheese
salt and pepper
coconut oil spray
1Preheat oven to 400 degrees.
2In a large sauce pot, cover the potatoes and parsnips with water, cover, and bring to a boil. Once they're boiling, add a generous handful of salt and continue cooking for 10-12 minutes until very tender.
3Spray a large saute pan with coconut oil and heat on medium. Saute the ground beef and season with salt and pepper. Cook for about 5 minutes, breaking the beef down into bite-size chunks.
4Add the celery, carrots, mushrooms, shallots, garlic, onion, and Herbes de Provence. Saute for about 5-7 minutes, until the veggies become tender.
5Sprinkle the mixture with the xanthan gum, add the red wine, 1/4 c of the chicken broth, and simmer for about 7 minutes, until the liquid is reduced by about half.
6Turn off the heat, stir in the peas, parsley, and thyme, and set aside.
7Transfer the cooked and drained potatoes and parsnips to a food processor. Add the rest of the chicken stock, cream cheese, butter, salt and pepper. Blend into a smooth puree.
8Add the beef mixture into the bottom of a large casserole dish. Top with the potato puree, sprinkle with parmesan cheese. Bake at 400 for about 20-30 minutes, until the top is lightly browned.
Credit: Erin Murray, My Fling with Food
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