1 (16-oz) bag parsnips
1 medium Yukon gold potato (about 8 oz)
2 tablespoons water
2 tablespoons fresh chives, finely chopped
6 cloves fresh garlic, finely chopped
8 oz sliced baby portabellas, finely chopped
2 teaspoons canola oil
1 cup prediced yellow onions
2 oz reduced-fat white cheddar cheese, shredded
3/4 lb lean ground beef, 7% fat
1 teaspoon kosher salt, divided
1 1/2 cups unsalted beef stock
2 tablespoons cornstarch
2 cups frozen peas and carrots
1/2 cup plain nonfat Greek yogurt
- Peel parsnips and potato, then cut into small cubes. Place parsnips, potatoes, and water in microwave-safe bowl; cover and microwave on HIGH for 10–12 minutes or until tender when pierced with a fork. Meanwhile, chop chives, garlic, and mushrooms.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and onions; cook and stir 4–5 minutes or until lightly browned. Stir in mushrooms; cook and stir 3–4 minutes or until browned. Shred cheese (1/2 cup).
- Preheat oven to 425°F. Add beef and 1/2 teaspoon salt to mushroom mixture; cook 4–5 minutes, stirring to crumble meat, and until no pink remains. Combine stock and cornstarch until blended; stir into beef mixture and bring to a boil. Stir in peas and carrots, then transfer mixture to a 2-quart baking dish.
- Drain parsnips and potatoes; then mash with potato masher (or electric mixer) until smooth; stir in yogurt, remaining 1/2 teaspoon salt, cheese, and chives. Spread potato mixture over beef; bake 12–15 minutes or until bubbly and lightly browned, and meat is 160°F. Serve.
Amount per 1/6 recipe serving: Calories 270, Total Fat 8.00g, Sat Fat 3.00g, Trans Fat 0.00g, Chol 40mg, Sodium 380mg, Total Carb 31g, Fiber 5.00g, Sugars 8g, Protein 21g, Calc 10%, Vit A 100%, Vit C 40%, Iron 15%