Pork, Portobello, and Mashed Roots Shepherd's Pie

Classic Shepherd's Pie is topped with mashed potatoes, but our modern version mixes in rutabaga, parsnips and carrots, too.

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4.0 by 5 people

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  • Makes: 6 servings
  • Prep: 35 mins
  • Slow Cook: 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high) + 30 minutes (high)

Pork, Portobello, and Mashed Roots Shepherd's Pie

Directions

  1. In a 4- to 5-quart Dutch oven cook ground pork, mushrooms, onion, and garlic over medium-high heat until meat is brown and mushrooms are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
  2. In a 4-quart slow cooker combine meat mixture, broth, celery, 1 cup carrots, tapioca, Worcestershire sauce, thyme, 1/2 teaspoon salt, and pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  3. About 1 hour before serving, in a covered large saucepan cook rutabaga, potato, parsnips, and 1 cup carrots in enough boiling water to cover for 25 to 30 minutes or until vegetables are very tender; drain. Return vegetables to hot pan. Mash vegetables with a potato masher. Stir in milk and 1/2 teaspoon salt.
  4. If using low-heat setting, turn cooker to high-heat setting. Stir frozen peas into mixture in cooker; spoon the mashed vegetable mixture evenly over mixture. Cover and cook for 30 minutes more. Before serving, sprinkle with chives.
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Nutrition Facts (Pork, Portobello, and Mashed Roots Shepherd's Pie)

  • Per serving:
  • 405 kcal ,
  • 19 g fat
  • (6 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 78 mg chol. ,
  • 713 mg sodium ,
  • 34 g carb. ,
  • 7 g fiber ,
  • 12 g sugar ,
  • 27 g pro.
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