Cooking Light Upside Down Shepherd’s Pie

This was quite delicious! My sister made it first and recommended the recipe. I wouldn’t use instant potatoes if I made this again – I couldn’t find the type the recipe wanted, and I really don’t mind making my own (would probably do half potatoes half cauliflower).

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1 tablespoon olive oil
10 ounce 90% lean ground beef (I subbed in lamb)
1 cup chopped onion
1/2 cup chopped turnip (about 3 oz.)
1/2 cup chopped carrot (about 1 medium carrot)
2 teaspoons chopped fresh rosemary
4 garlic cloves, minced
2 cups unsalted beef stock
2 tablespoons all-purpose flour
1 cup frozen green peas
1/2 teaspoon black pepper
3/8 teaspoon kosher salt
3 cups frozen mashed potatoes (such as Ore-Ida Steam n’ Mash)
1/3 cup 2% reduced-fat milk

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 to potatoes; mash to desired consistency. Divide potato mixture among 4 shallow bowls. Top evenly with beef mixture.

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