Low FODMAP Cottage Pie with Parsnip Mash

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Low FODMAP Cottage Pie with Parsnip Mash

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Ingredients

4 servings

For the filling

1 lb ground beef
Laura's Lean Beef All Natural Ground Beef 96/4 Kroger 93% Lean/7% Fat Ground Beef Simple Truth Organic Grass Fed Ground Beef 85/15 Simple Truth Organic Grass Fed Ground Beef 90/10 Pre Brands 85% Lean Grass Fed and Finished Ground Beef
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1 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
2 medium parsnips, peeled and diced
2 tbsp tapioca starch
1 ½ cups chicken broth
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
½ tsp salt

For the mash

1 lb parsnips, peeled and cut into 1-inch chunks
1 lb russet potatoes, peeled and cut into 1-inch chunks
3 tbsp unsalted butter
⅓ cup milk, warmed
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
½ tsp salt

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the mash parsnips and potatoes in a large saucepan, cover with cold salted water, and bring to a boil over high heat. Reduce to a steady simmer and cook until both are completely tender and a fork slides through without resistance, about 18–20 minutes. Drain well.
2
Return the drained parsnips and potatoes to the saucepan over low heat for 1 minute, shaking the pan, until any surface moisture has evaporated. Remove from heat, add the butter and warmed milk, and mash with a potato masher or ricer until smooth and creamy. Season with ½ tsp salt, taste, and adjust. Set aside.

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