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Parsnip Mash Shepherds Pie
THE DOCTOR'S KITCHEN - RUPY18Ingredients
70Minutes
520Calories
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Ingredients
US|METRIC
2 SERVINGS
- 600 grams parsnips (peeled and cut into roughly 3cm chunks, 3 parsnips)
- 200 mL cooking water
- salt
- pepper
- 1 Tbsp. olive oil (/ 30g butter)
- 1 Tbsp. olive oil
- 1 large onion (finely chopped, around 120g)
- 3 garlic cloves (crushed of finely chopped)
- 2 sticks celery (finely diced, around 100g)
- 1 can cooked lentils (drained, we used Puy lentils)
- 1 Tbsp. tomato puree
- 1 can chopped tomatoes
- 2 Tbsp. balsamic vinegar
- salt
- pepper
- 1 Tbsp. olive oil
- 1 Tbsp. Parmesan
- 1 handful fresh parsley
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium920mg38% |
| Potassium1900mg54% |
| Protein8g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate78g26% |
| Dietary Fiber21g84% |
| Sugars25g |
| Vitamin A60% |
| Vitamin C170% |
| Calcium25% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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