1 (16-oz) bag parsnips
1 medium Yukon gold potato (about 8 oz)
2 tablespoons water
2 tablespoons fresh chives, finely chopped
6 cloves garlic, finely chopped
8 oz sliced baby portabellas, finely chopped
2 teaspoons canola oil
1 cup prediced yellow onions
2 oz 50%-less-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 (or broth)
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 in microwave-safe bowl with water, and cover; microwave on HIGH for 10–12 minutes or until tender when pierced with a fork (set aside). 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. Meanwhile, shred cheese.
- Preheat oven to 425°F. Add beef and 1/2 teaspoon salt to mushrooms; brown 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; transfer mixture to a 2-quart baking dish.
- Drain potato and parsnips; 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. Serve.