Active Time
15 Mins
Total Time
25 Mins
Serves 4

All of the comforting flavors of a classic shepherd’s pie, ready for you to enjoy in a fraction of the time. 

How to Make It

Step 1

Heat oil in a large non-stick skillet over medium-high. Add beef, and cook, stirring to crumble, until browned, about 6 minutes. Add onion, turnip, carrot, garlic, rosemary, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper; cook, stirring occasionally, about 5 minutes.

Step 2

Whisk together stock and flour in a bowl, and stir into beef-vegetable mixture. Bring mixture to a boil; reduce heat, and simmer 4 minutes. Stir in peas. 

Step 3

Prepare potatoes according to package directions. Add milk, sour cream, butter, and remaining 1/2 teaspoon salt and pepper; mash until desired consistency.

Step 4

Divide potatoes among 4 shallow bowls, and top evenly with beef-vegetable mixture. Sprinkle with parsley.

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