Beef Cottage Pie

Ingredients

• 1 (16 oz) bag parsnips
• 1 medium gold potato (about 8 oz)
• 2 tablespoons water
• 2 tablespoons fresh chives
• 6 cloves garlic
• 8 oz sliced baby portabella mushrooms
• 2 teaspoons canola oil
• 1 cup diced yellow onions
• 2 oz reduced-fat white cheddar cheese
• ¾ lb lean ground beef (7% fat)
• 1 teaspoon kosher salt, divided
• 1 ½ cups unsalted beef stock
• 2 tablespoons cornstarch
• 2 cups frozen peas & carrots
• ½ cup plain, nonfat Greek yogurt

Steps

1. Peel parsnips and potato, then cut into small cubes. Place parsnips, potatoes, and water in microwave-safe bowl; cover and microwave on HIGH 10–12 minutes or until tender when pierced with a fork. Meanwhile, finely chop chives, garlic, and mushrooms.
2. 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).
3. Preheat oven to 425°F. Add beef and ½ teaspoon salt to mushroom mixture; cook 4–5 minutes, stirring to crumble meat, 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.
4. Drain parsnips and potatoes, then mash with potato masher (or electric mixer) until smooth; stir in yogurt, remaining ½ teaspoon salt, cheese, and chives. Spread potato mixture over beef; bake 12–15 minutes until bubbly and lightly browned and meat is 160°F. Serve.