Shepherd’s Pie with Parsnip Potatoes - Mindful by Sodexo Recipes

Ingredients

• Parsnip Whipped Potatoes (recipe follows)
• 2 cups reduced-sodium beef broth, divided
• ¾ cup frozen mixed vegetables
• ¼ cup each diced celery and yellow onion
• ½ cup canned no-added-salt crushed tomatoes
• 2 tsp. minced garlic
• ½ tsp. ground black pepper
• ¼ tsp kosher salt
• ¼ tsp. dried thyme leaves
• 1 bay leaf
• 3 Tbsp. cornstarch
• 1 lb. cooked top round roast beef, cut into
• 1-inch chunks
• 1. While cooking the potatoes for the Parsnip Whipped Potatoes, prepare the beef mixture.
• 2. Spray large nonstick skillet with no-stick cooking spray. Add frozen mixed vegetables, celery, onions and garlic; cook and stir on medium-high heat 5 minutes or until soft and translucent.
• 3. Stir in 1½ cups of the beef broth, crushed tomatoes, pepper, salt, thyme and bay leaf. Bring to boil; reduce heat and simmer 10 minutes. Add roast beef; simmer 5 minutes longer.
• 4. Stir in 1½ cups of the beef broth, crushed tomatoes, pepper, salt, thyme and bay leaf. Bring to boil; reduce heat and simmer 10 minutes. Add roast beef; simmer 5 minutes longer.
• 6. Bake in preheated 375°F oven 25 minutes or just until the potatoes are lightly browned. Let stand 10 minutes before serving.