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!
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Why we love this recipe
I freely admit it, I have a shepherd’s pie obsession. I of course love the classic version that is baked with a mashed potato topping.
I have also been known to make shepherd’s pie quesadillas, and shepherd’s pie baked stuffed potatoes, and shepherd’s pie soup.
I also know that technically when you make it with beef it is really cottage pie, but that hasn’t stopped me from making it with lobster and with chicken and still calling it shepherd’s pie.
And I especially love shepherd’s pie of all kinds when the weather starts to turn just a little chilly, which recently led to me making an upside down shepherd’s pie where the potatoes are on the bottom and the beef mixture is on the top.
This version lets all the delectable shepherd’s pie sauce sink into the potatoes and OH MY MY.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe
You start out the usual way by cooking up a pot full of mashed potatoes.
I like to use baby red potatoes for this recipe – I scrub them up, boil them until they are tender, and then mash them with the half and half and butter. No peeling needed!
Next up, the filling! Sauté up some ground beef until it is browned, and then drain it while you make the veggies.
Simmer up some chopped onion and carrots in a little water in that same skillet until they are tender, and then flavor it up with some tomato paste and a little flour.
Add the beef back in, along with some Worcestershire sauce and a little salt and pepper, and let it all bubble away for about 10 minutes.
Last but not least, stir in some thawed peas and a little cream and let the whole thing sit for a minute or two.
Now for the upside down part! Put a nice mound of mashed potatoes into each lucky diner’s bowl, and make a little well in the center.
Generously ladle your delectable shepherd’s pie filling into that well, making sure you get a nice amount of the pan liquid in there as well.
If you save a little back, you can also put a dollop of mashed potatoes on the top…a mashed potato garnish!
Oh, and in case you think I am done messing around with shepherd’s pie, I should let you know that I am currently working on a one skillet version.
Other Shepherd’s Pie recipes we love
Looking for more comfort food inspiration? Here is our complete collection of comfort food recipes!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintUpside Down Shepherd’s Pie
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!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 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
- 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!
Theresa Murphy says
We officially have fall here in Iowa. The leaves are all doing their colorful thing and the nighttime temps are dipping down to the low 30’s. We even had a few snow flurries mixed in our rain yesterday. It is now, most definitely, Comfort Food Season. This looks fantastic! Can’t wait to get this food cozy going on in my kitchen!
Kate Morgan Jackson says
Snow flurries, oh my! We are juuuussstt getting some fall color here in NC, but it’s enough for me to officially declare it comfort food season. :)
Karen Nelson says
Winner winner Shepherds Pie dinner! No matter what you call it, we can agree it’s comfort food!
I like the simplicity of serving in this recipe. Within the next couple of weeks this will happen! Hoping for cooler temps in California!
Your farmers market looks wonderful?glad all is well…hugs??
Kate Morgan Jackson says
HI my friend and sending you all the nice cool Carolina weather! Hope you and yours are safe and sound. :) xo
Ursula Jepps says
shepherds pie
Is made with lamb ?
Kate Morgan Jackson says
I know, I know…I just love beef so much better! :)