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:
- 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.
- 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.