Photo: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine
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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Ratings & Reviews

Quick shepherd's pie

March 01, 2017
I chose this recipe because because we because we are fans of shepherd's pie and this was a quick one for a weeknight dinner. I used used corn instead of peas. It was tasty.


February 04, 2017
This dish showed up on my menu for the Cooking Light Diet this week. It was very good and flavorful! I had the ingredients prepped and measured ahead of time so this dish did not take that long to make.  My local grocery store did not sell the frozen mashed potatoes so I made my own. My family loved it and I will definately make again!