Parsnips Shepherd Pie

Main dish | March 14, 2015 | By

Parsnips Shepherd Pie
  1. 3/4 pounds parsnips, peeled and grated
  2. 1 tablespoons olive oil
  3. 1 teaspoons onion salt
  4. 2 slices bacon
  5. 1/2 pound zucchini, sliced
  6. 1/4 pound mushrooms, white button, cremini or shitaake, sliced
  7. 1 medium celery stalk, diced
  8. 1 teaspoon coconut oil
  9. 1/2 medium onion, red, finely diced
  10. 1 pound turkey, ground
  11. 2 medium onions, green, sliced
  12. 1 tablespoon Italian seasoning
  13. 1 teaspoons celery salt
  14. 1/2 teaspoon black pepper, freshly ground
  15. 8 large egg whites, divided
  16. 1/2 cup(s) parsley, fresh, chopped
  1. Preheat oven to 450 F.
  2. Peel parsnips and grate with a cheese grater. Mix with onion salt and olive oil in a bowl, and set aside.
  3. Cook bacon slices in a large saute pan over medium heat. Save bacon fat and leave it in the pan. Cool bacon slices, crumble, and set aside.
  4. Add zucchini, mushrooms, and celery to the pan with the bacon fat and saute until slightly softened.
  5. Heat a separate pan over medium-high heat, and add coconut oil when hot. Add onions, ground turkey, Italian seasoning, celery salt and black pepper to taste. Saute until turkey is fully cooked.
  6. Combine meat and vegetables in one pan and mix thoroughly. Let cool 5 minutes.
  7. Combine 4 egg whites with parsley and stir into the meat and vegetable mixture.
  8. Combine the other 4 egg whites with parsnips.
  9. Coat an 8x8 baking dish with olive oil.
  10. Add meat and vegetable mixture, cover with parsnip mixture and top with crumbled bacon.
  11. Bake for about 25 minutes or until the top begins to brown.
Hearth and Honey


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