If you love this soul-warming classic, this version—which is topped with parsnips rather than classic mashed potatoes—will satisfy without leaving you feeling too full. Packed with vegetables, protein, and loads of fresh herbs, it’s a complete meal that makes for the easiest leftovers throughout the week.

This recipe yields 6 servings

INGREDIENTS

For the Filling:
1 teaspoon ghee
1 yellow onion, chopped
3 garlic cloves, chopped
2 lbs ground beef
2 celery stalks, chopped
2 carrots, chopped
⅔ cup petite green peas
¼ cup parsley, finely chopped
3 tablespoons tomato paste
1 cup chicken broth
2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme

For the Topping:
1 lb parsnips, peeled and quartered
10 ounces coconut milk
2 large garlic cloves, minced
1 tablespoon sea salt
½ teaspoon black pepper
1 tablespoon ghee
1 egg yolk (optional)

For the Filling:
1 teaspoon ghee
1 yellow onion, chopped
3 garlic cloves, chopped
900 g ground beef
2 celery stalks, chopped
2 carrots, chopped
85 g petite green peas
32 g parsley, finely chopped
3 tablespoons tomato paste
240 ml chicken broth
2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme

For the Topping:
450 g parsnips, peeled and quartered
295 ml coconut milk
2 large garlic cloves, minced
1 tablespoon sea salt
½ teaspoon black pepper
1 tablespoon ghee
1 egg yolk (optional)

Directions

1. In a large skillet, over medium heat, sauté onion and garlic in ghee until translucent.
2. Add carrots and celery and cook another five minutes or until they begin to soften.
3. Turn heat to high and add the ground beef. Cook until all the meat is browned.
4. Add the remaining filling ingredients and turn heat to low. Simmer for 20-25 minutes or until the mixture has thickened.
5. Meanwhile, steam parsnips until fork tender.
6. Transfer to a pot. Add all remaining topping ingredients, except for the egg yolk.
7. Using an immersion blender, blend until creamy and smooth. (Mashed potato consistency)
8. When the parsnip mash has partially cooled, add egg yolk and blend until fully incorporated.
9. In a 9 x 13 glass baking dish, add the meat mixture. Spread the parsnip mash on top. Using the back of a fork lift the mash to make a fork design with hills and valleys.
10. Bake for 25 minutes at 400 degrees Fahrenheit / 200 degrees Celsius or until the parsnips begin to brown.
11. Allow it to rest before serving.

Directions

Peel parsnips and cut them in thirds.

Add a small amount of water to the bottom of a pot and bring to a boil. Add parsnips to a steamer basket above the boiling water and allow them to soften until they can be easily pierced with a fork.

When cooked, remove steamer basket from pot and drain water. Add parsnips into the pot.

Add coconut milk, garlic, sea salt, and ghee. Using an immersion blender, mix all the ingredients until the consistency is creamy and smooth.

Serve as a side dish or as a spread under a braised meat dish, such as beef brisket.

Tips

**For those following a SIBO diet, omit the garlic and instead add fresh herbs such as rosemary and thyme.

**Depending on the size of parsnip, you may need to add more coconut milk to get a creamier consistency.

**A food processor or a high-powered blender like a Vitamix can be used instead of an immersion blender.

Shepherd’s Pie Topped with Parsnip Mash

Directions

Creamy Parsnip Purée

Directions

Tips