Ingredients
- 1 tablespoon olive oil
- 10 ounces lean ground chuck (90%)
- 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 milk
How to Make
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Step 1: Heat oil in a large nonstick skillet over medium-high. Add beef; cook 6 to 7 minutes or until browned, stirring to crumble.
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Step 2: Add onion, turnip, carrot, rosemary, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring occasionally.
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Step 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. Stir in peas, pepper, and salt.
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Step 4: Place potatoes in a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 6 minutes.
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Step 5: Add milk to potatoes; mash to desired consistency. Divide potato mixture among 4 shallow bowls. Top evenly with beef mixture.
We hope you enjoy this recipe!
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