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!
- 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
- Put potatoes in a pot, cover with water and cook until potatoes are tender, 12–15 minutes. Drain potatoes and return to the pot.
- Stir in half-and-half and butter and mash until the potatoes are the consistency you like. Season with with salt and pepper.
- Cook the beef in a large deep skillet over medium high heat until browned. Drain the beef in a colander and set aside.
- 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.
- 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.
- Let stand for a minute or two, taste and add salt and pepper as needed.
- 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!
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!