Upside Down Shepherd's Pie

I love Shepherd's Pie. But I don't love the time commitment it takes to get it to the table - especially on a weeknight. So you can imagine how excited I was to see this version in one of my last issues of Cooking Light. This shepherd's pie requires no baking - you just spoon what would normally be the bottom over what would normally be the top! Confused? It's easy really - mash some potatoes, and cover them with a fantastic beef and veg mixture.

What was even more fun for me? Buying and cooking turnips! I have never bought them before, and so I obviously hadn't cooked with them before, but they're "native" to this dish, so too important to leave out. (You can sub parsnips if you want...) When I posted this pic on Insta, I got lots of other great ideas about what do to with them, too, so stay tuned for more turnip recipes!

Anyway, back to the Shepherd's Pie...It was a huge hit with everyone in my family. Several asked if they could take it for lunch the next day, which is the sign of a great dinner. With wholesome ingredients, ease of prep, and widespread likeability, this dish will be a regular in our rotation, I'm sure.

Find more great ideas at Inspiration Monday, Busy Monday, Inspire Me, Hearth and Soul, Full Plate, Let's Party, Wow Me, Weekend Potluck.


Upside Down Shepherd's Pie

6-8 potatoes, peeled and diced
1/3 cup milk
1 Tbsp. butter
1 Tbsp. olive oil
1 pound lean ground beef
1 cup chopped onion
1 cup chopped turnip
3/4 cup chopped carrot
1 teaspoon dried rosemary, crushed
4 garlic cloves, minced
3 cups beef stock
3 Tbsp. flour
1 1/2 cups frozen green peas
1/2 tsp. pepper
1/2 tsp. salt

Start by preparing the mashed potatoes. Place the cut up potatoes in the Instant Pot and cover with water. (Don't use more water than just to cover the potatoes.) Set for high pressure for 6 minutes and release the pressure. Drain the potatoes, return to the pot and add milk and butter and then mash to your desired consistency. Alternatively, cook the potatoes in a large saucepan on the stove until tender, then drain and mash with butter and milk.

Meanwhile, while potatoes are cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the beef; cook 6 to 7 minutes or until browned, stirring to crumble. Add the onion, turnip, carrot, rosemary, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring occasionally. Sprinkle the flour over the vegetables and meat. Add stock to the pan, and stir well to absorb the flour, then bring to a boil. Reduce heat to medium, and simmer 4 minutes or until thickened. Stir in peas, pepper, and salt.

To serve, scoop potatoes into shallow bowls and top with beef and vegetable mixture. Makes 6 servings.

Recipe Source: Adapted from Cooking Light