Rating: 5 stars
2 Ratings
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  • 5 star values: 2

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.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

Gallery

Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Mindi Shapiro Levine

Recipe Summary

Yield:
Serves 4 (serving size: about 1/2 cup potatoes and about 1 cup beef mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

325 calories; fat 11.2g; saturated fat 3.6g; mono fat 5.6g; poly fat 0.7g; protein 21g; carbohydrates 34g; fiber 5g; cholesterol 48mg; iron 3mg; sodium 632mg; calcium 108mg; sugars 6g; added sugar 0g.
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