During the colder months, a bubbling, hearty casserole feels like the ultimate comfort. This week’s comfort-food feature is a Paleo Italian shepherd’s pie made with a rustic bolognese-style meat sauce and whipped parsnips.
It’s simple, cozy, and incredibly satisfying.
Confession: I’ve been a little obsessed with parsnips lately. Their sweet, earthy flavor pairs beautifully with a savory meat sauce. For this dish I use a combination of parsnips and potatoes to balance brightness and creaminess.
If you’re not into parsnips, feel free to substitute all potatoes, sweet potatoes, or cauliflower mash for a lower-carb option. I encourage customizing recipes to suit your tastes.
I’ve made a large pan of this casserole several times. The first attempt was a rough draft; the second I refined to get dependable timing and texture so you can recreate it easily.
