- 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.
- 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
- If using fresh mashed cauliflower, white or sweet potatoes keep warm and place in the bottom of a 9 x 13 pan
- Top with beef mixture and serve.