Upside Down Shepherds Pie

Upside Down Shepherds Pie

To keep this meal lightning-fast I serve the veggie filled 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. And though we go for ground beef here, ground turkey, or ground chicken.
Yields:  4 servings (serving size: about 1/2 cup potatoes and about 1 cup beef mixture)
  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.
  4. Stir in peas, pepper, and salt.
  5. If using  frozen potatoes place them in a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 6 minutes. Add milk to potatoes; mash to desired consistency place in the bottom of a 9 x 13 pan
  6. If using fresh mashed cauliflower, white or sweet potatoes keep warm and place in the bottom of a 9 x 13 pan
  7. Top with beef mixture and serve.