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Mitch Mandel

The earthy bite of turnips adds a scrap of intrigue to the traditional flossy potato topping.

Yields: 1 serving

Full Time: 1 hour 20 mins

1 lb. russet (baking) potatoes, peeled and chopped

3 minor white turnips, peeled and chopped

1/3 c. fatty-gratis milk

2 tbsp. trans-free margarine

1 1/4 lb. actress-lean ground beef

1 large onion, chopped

one c. frozen peas and carrots

2 cloves garlic, minced

1 can (fourteen.5 ounces) no-common salt-added diced tomatoes

i/2 c. low-sodium craven broth

3 tbsp. no-salt-added tomato paste

one tsp. chopped fresh thyme

1/4 tsp. common salt

1/4 tsp. basis black pepper

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1. Combine the potatoes and turnips in a large pot with enough water to cover past ii". Bring to a boil over high oestrus, reduce the oestrus to medium-low, encompass, and simmer for 20 minutes, or until tender. Drain and return to the pot. Place over low heat and add the milk and margarine. Mash with a irish potato masher until smooth. Cover and remove from the heat.
2. Meanwhile, heat a large nonstick skillet over medium-high oestrus. Add together the beef, onion, peas and carrots, and garlic. Cook for 7 minutes, breaking upwards the beefiness with a wooden spoon, or until the beef is browned and the onion is soft. Stir in the tomatoes, goop, tomato plant paste, thyme, salt, and pepper. Reduce the heat to medium-low and cook for xxx minutes, stirring occasionally, or until the mixture is very thick.
3. Spread the irish potato mixture over the beef mixture in the skillet to within one" of the skillet sides and serve. For a crispy topping, preheat the broiler and bake four" from the rut for 2 minutes, or until the superlative is lightly browned.

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Source: https://www.prevention.com/food-nutrition/recipes/a20473440/shepherds-pie/