YUMM! Upside Down Shepherd’s Pie, No Takeout! #fitfam

NoTakeout!  Take your grandma’s Shepherd’s pie to a quicker level! Tons of veggies and hearty gravy make skipping the takeout well worth it.  Switch up the beef for ground chicken for an even healthier meal.


  • 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)
  • 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


  1. 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.
  2. 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. (recipe: MyRecipes.com)

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