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Parsnip Topped Shepherd's Pie

Ingredients

  • 4 potatoes - large, peeled and cubed
  • 1 cup(s) Swiss cheese - shredded
  • ¼ cup(s) heavy whipping cream
  • 2 tablespoon(s) butter or margarine
  • 4 parsnips - peeled and diced
  • 4 beef bouillion cubes dissolved in 4 cups water- divided
  • 1 onion - diced
  • + 4 more ingredients
    • 3 stalk(s) celery - sliced
    • 6 ounce(s) baby carrots - chunked
    • 3 ½ cup(s) roast beef - cooked and cut into bite sized pieces
    • cabbage - shredded

In a dutch oven, cook the roast in 2 cups of beef broth with the vegetables for 2 hours on medium low heat. You can also use a slow cooker for this and cook on low for 4-6 hours. Skip this step if you are using leftovers from a previous meal. Cut beef into bite sized pieces. Place the beef in a...

View full recipe at RecipeTips.com

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