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Upside Down Shepherd’s Pie

Upside down shepherds pie in a bowl.
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This easy recipe for upside down shepherd’s pie puts the potatoes on the bottom for a new take on this favorite hearty comfort food!

Ingredients

Scale
  • 1 pound red potatoes, scrubbed and cut into chunks.
  • ½ cup half and half
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon flour
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas thawed
  • ¼ cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Put potatoes in a pot, cover with water and cook until potatoes are tender, 12–15 minutes. Drain potatoes and return to the pot.
  2. Stir in half-and-half and butter and mash until the potatoes are the consistency you like.  Season with with salt and pepper.
  3. Cook the beef in a large deep skillet over medium high heat until browned.  Drain the beef in a colander and set aside.
  4. Pour ¼ cup of water into the skillet, add onion and carrots and cook over medium heat until softened, about 5 minutes. Stir in tomato paste and then flour and stir for another 2 minutes or so.
  5. Add Worcestershire sauce, 1 cup water, and the cooked beef. Stir in a pinch each of salt and a pinch of pepper and simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas and cream turn off the heat.
  6. Let stand for a minute or two, taste and add salt and pepper as needed.
  7. Divide the mashed potatoes among bowls, making a little well in each mound of potatoes. Ladle the beef mixture on to each bed of potatoes, and then serve it up!

Find it online: https://www.framedcooks.com/upside-down-shepherds-pie/