Serves 4 (serving size: about 1/2 cup potatoes and about 1 cup beef mixture)
To keep things lightning-fast, we forego the layered-in-a-skillet approach to shepherd’s pie and instead serve the 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. We 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, you can try the recipe with ground lamb (more traditional), ground turkey, or ground chicken.
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)