Turnips are often underrated, but have been making a comeback in recent years – some even say they have achieved “hip” status. I don’t know about that, but I do know they are reliable throughout the winter and are consistently good.
The following recipe is a good one to prepare ahead. On the day you need it, simple reheating is all that’s needed. Who couldn’t use a dish like that over the holidays.
Shepherd’s Pie with Turnip Mash Topping:
2 tbsp olive oil
1 large onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 lb ground beef or alternative
2 cups of beef stock or alternative
2 tbsp tomato sauce
1 tbsp Worcestershire sauce
1 tbsp thyme
3 cloves garlic, minced
1 lb turnips, peeled and chopped
1 large potato, peeled and chopped
1/4 cup butter
Preheat oven to 350 degrees F.
Heat oil on high in a large frying pan, then saute the onion, celery, garlic and carrot for 3-4 minutes.
Add ground beef (or alternative) and brown for 3-4 minutes.
Add stock, tomato sauce, Worcestershire sauce, and thyme.
Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally until most of the liquid has evaporated.
In a medium saucepan, cook turnips for 25-30 minutes until tender. Add potato during the final 15 minutes of cooking time.
Drain, mash with butter and season.
Spoon meat mixture into a 9″ square baking dish. Top with turnip mash, and sprinkle with extra thyme leaves.
Bake for 20-25 minutes until golden.
Let rest 5 minutes before serving.
Tip 1: Experiment with the amount of turnip and potato used. Try rutabaga as well.
Tip 2: Add garlic to the mash mixture.
Tip 3: Thin the mash mixture with milk if you find it too thick.