Parsnip Topped Shepherd’s Pie

Ingredients

• 1 cup beef broth 
• 6 tablespoons butter 
• 4.5 teaspoons flour all-purpose
• 2 tablespoons rosemary leaves fresh chopped
• 2 lb ground round 
• 1 cup gruyere cheese shredded
• 0.3 cup milk 
• 1 lb parsnips peeled cut into 2-inch pieces
• 9 oz pearl onions sweet frozen thawed
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 2 tablespoons tomato paste 
• 1 lb yukon gold potatoes cut into 1-inch pieces

Equipment

• food processor
• frying pan
• sauce pan
• oven
• baking pan
• glass baking pan

Directions

1. Heat oven to 350F. Spray 11x7-inch glass baking dish with cooking spray. In 2-quart saucepan, place parsnips and potatoes; cover with water.
2. Heat to boiling over medium-high heat. Reduce heat; simmer uncovered 15 to 20 minutes or until tender; drain. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3. Add flour; cook 1 minute, stirring constantly.
4. Add broth; heat to boiling. Cook 1 to 2 minutes, stirring constantly, until slightly thickened. Stir in peas and onions, tomato paste, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 2 minutes. Spoon into baking dish.
5. In food processor, place parsnips, potatoes, 1/2 cup of the cheese, the butter, milk, rosemary, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; process until smooth. Spoon onto beef mixture to within 1 inch of edge.
6. Sprinkle with remaining 1/2 cup cheese.
7. Bake uncovered 20 to 25 minutes or until bubbly.