One Pan Shepherds Pie

One Pan Shepherds Pie

To keep things lightning-fast, there is no layering in a 9 x 13 pan.  This shepherd’s pie is served as a 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. I love the touch of sweetness that turnips offer, but you can substitute any other root vegetable you have on hand—try parsnip, rutabaga, or more carrot.

Yields: 4 servings (serving size: about 1/2 cup potatoes and about 1 cup beef mixture)

 Ingredients
  • 1 tablespoon olive oil
  • 10 ounce 90% lean ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped turnip (about 3 oz.)
  • 1/2 cup chopped carrot (about 1 medium carrot)
  • 2 teaspoons chopped  rosemary
  • 3 Tbls. minced garlic
  • 2 cups unsalted beef broth
  • 2 tablespoons all-purpose flour
  • 1 cup frozen green peas
  • 1/2 teaspoon black pepper
  • 3/8 teaspoon kosher salt
  • 3 whole potatoes, washed and pierced with a fork (Note:  Instant Polenta or mashed Cauliflower or Sweet Potatoes are great alternatives for white potatoes)
  • 1/3 cup 2% reduced-fat milk or chicken broth
  • 2 Tbls. butter
  • 2 tsp. salt
 Directions:
  1. Heat oil in a large nonstick skillet over medium-high. Add beef; cook 6 to 7 minutes or until browned, stirring to crumble.
  2. Add onion, turnip, carrot, rosemary, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring occasionally.
  3. 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.
  4. Place potatoes in a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 6 minutes. Add milk, butter & salt to taste to potatoes; mash to desired consistency. Divide potato mixture among 4 shallow bowls. Top evenly with beef mixture.