Photo: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine
Yield
Serves 4 (serving size: about 1/2 cup potatoes and about 1 cup beef mixture)

To keep things lightning-fast, we forgo the layered-in-a-skillet approach to shepherd's pie and instead serve the veggie-flecked beef mixture on top of a bed of creamy mashed potatoes.

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high. Add beef; 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.

Step 2

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 beef mixture.

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