We found this recipe on the Cooking Light website, and have enjoyed it a few times. Now it’s time to add it to our website, with the adjustments that we’ve made to the dish.
To make a standard shepherd’s pie, you cook the beef mixture, then bake it with mashed potatoes on top. This version is quicker and easier – buy mashed potatoes and heat them, cook the beef on the stovetop, then serve it on top of the potatoes.
Use different vegetables, if you prefer, such as turnip or frozen corn.
Upside Down Shepherd’s Pie
Servings: 3 Prep Time: 10 min Cooking Time: 25 min
- 1 tablespoon olive oil
- 1/2 lb extra lean ground beef
- 1/2 small onion
- 1 stalk celery
- 1 medium carrot
- 1 cup frozen peas
- 1 tsp minced garlic (from jar)
- 1 tsp Worcestershire sauce
- 1 tsp Frank’s hot sauce (optional)
- 1 cup beef stock (low sodium)
- 2 tbsp all-purpose flour
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 2 cups prepared mashed potatoes (from deli section)
- Finely chop the onion, celery and carrot (1/4″ pieces)
Heat oil in a large nonstick frying pan, on medium-high.
Add the beef, and stir frequently, while cooking for 6 to 7 minutes –until it is browned,
Add the vegetables, garlic, Worcestershire sauce and hot sauce to the pan
Cook for about 6 minutes, stirring occasionally — until the vegetables are tender
Near the end of that time, start heating the potatoes (follow the package directions – ours took 6 minutes to heat)
Whisk together the stock and flour.
Add the stock mixture to the frying pan, and bring to a boil.
Reduce the heat to medium, and simmer for about 4 minutes — until thickened.
Season with pepper and salt.
To serve, divide the potatoes among 4 large bowls, then top with the beef mixture.
Adapted from Cooking Light website recipe.
Upside Down Shepherd’s Pie – Photo
Here’s the Upside Down Shepherd’s Pie that we made this week. I used julienned carrots, instead of chopping a whole carrot.