Shepherd’s Pie Recipe For Bacterial Vaginosis

Heat oven to 375° F.

In a large sauté pan set over medium-high heat, heat the olive oil. Add the onions, garlic, carrots, celery and beef. Cook until browned, 8 to 10 minutes.

Drain the fat (only if there is a large amount) and add the tomatoes, tomato paste and chicken stock. Stir until tomato paste is blended into the meat mixture. Add the cabbage. Simmer until the sauce thickens and cabbage is tender, about 10 minutes. Season with salt and pepper

Place the mixture into a 5 quart baking dish; set aside.

Meanwhile, bring a pot of salted water to a boil and add the parsnips. Cook until tender, about 10-15 minutes; drain.

Place the parsnips in a food processor. Slowly add the chicken stock until the mixture is smooth. Season with salt and pepper.

Spread the puréed parsnips over the meat mixture creating small “swoops” as you go.

Bake until top begins to brown, 30-35 minutes.

Sprinkle with parsley and chives.