Serves 4 (serving size: about 1/2 cup potatoes and about 1 cup beef mixture)
To keep things lightning-fast, we forego the layered-in-a-skillet approach to shepherd’s pie and instead serve the veggie-flecked beef mixture on top of a bed of mashed potatoes. A little bit of flour thickens the sauce so that it’s more of a rich, luscious gravy. We love the touch of sweetness that turnips offer, but you can substitute any other root vegetable you have on hand. And though we go for beef mince here, you can try the recipe with any mince.
Ingredients
- 1 tablespoon olive oil
- 300g lean ground beef
- 1 cup chopped onion
- 1/2 cup chopped turnip
- 1/2 cup chopped carrot (about 1 medium carrot)
- 2 teaspoons chopped fresh rosemary
- 4 garlic cloves, minced
- 2 cups unsalted beef stock
- 2 tablespoons all-purpose flour
- 1 cup frozen green peas
- 1/2 teaspoon black pepper
- 3/8 teaspoon kosher salt
- 3 cups frozen mashed potatoes
- 1/3 cup 2% reduced-fat milk
How to Make It
Heat oil in a large nonstick skillet over medium-high. Add mince; cook 6 to 7 minutes or until browned, stirring to crumble. Add onion, turnip, carrot, rosemary, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring occasionally. Whisk together stock and flour. Add stock mixture to pan; bring to a boil. Reduce heat to medium, and simmer 4 minutes or until thickened. Stir in peas, pepper, and salt.
Place potatoes in a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 6 minutes. Add milk to potatoes; mash to desired consistency. Divide potato mixture among 4 shallow bowls. Top evenly with mince mixture.
Source: Cooking Light.com