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.
Ingredients you need
Ingredient notes and substitutions
- Potatoes: I love the baby red ones, but you can use the baby yellow ones, or Yukon Golds (cut them into quarters). Or (shhh!) if you are pressed for time, you can use the prepared mashed potatoes that are in your supermarket’s dairy section. I may or may not have done this at times. 😃
- Ground Beef: We like the 80/20 mix for this recipe. You can also swap in ground turkey if you prefer.
- Veggies: Carrots and peas are traditional for this recipe, but if you want to swap in different veggies, go for it! This recipe is perfect for adding in leftover veggies.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe
STEP 1: Put some halved baby potatoes in a pot and boil them until they are tender, about 12 to 15 minutes, and drain them.
STEP 2: Mash your potatoes with some half and half and butter, and season them with salt and pepper. Set them aside.
STEP 3: Cook up some ground beef until it is browned.
STEP 4: Add some chopped onions and carrots to the skillet, cook it up until the veggies are tender, and then add in some tomato paste, a little flour, some water and Worcestershire sauce and let the whole thing simmer and thicken up a bit. Stir in a little heavy cream and some peas.
STEP 5: Let everything stand for about 5 minutes, then spoon the mashed potatoes into bowls. Ladle the beef mixture over the top and serve it up!
If you save a little of the potatoes back, you can also put a dollop of mashed potatoes on the top…a mashed potato garnish!
Recipe FAQs
You can! Look for them in the dairy section of your supermarket and heat them up according to the package directions.
Technically yes. Technically this is Cottage Pie, since it is made with beef. But I have called this Shepherd’s Pie for so long I can’t go back. (If you can find ground lamb, you can use that instead.)
Almost! You can make both the potatoes and the meat mixture ahead. When you are ready to serve, heat the meat mixture up in a skillet over medium heat, and heat the potatoes in the microwave, and then put them together and serve it up!
Pop your question in the comments section below the recipe card and I will answer pronto!
Other Shepherd’s Pie recipes we love
Looking for more comfort food inspiration? Here is our complete collection of comfort food recipes!
We want to know what you think!🤔
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.
Upside 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
- 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
Instructions
- Put potatoes in a pot, cover with water, bring to a simmer 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.
- 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 and one cup of water. 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!
Notes
-
- Potatoes: I love the baby red ones, but you can use the baby yellow ones, or Yukon Golds (cut them into quarters). Or (shhh!) if you are pressed for time, you can use the prepared mashed potatoes that are in your supermarket’s dairy section. I may or may not have done this at times. 😃
-
- Ground Beef: We like the 80/20 mix for this recipe. You can also swap in ground turkey if you prefer.
-
- Veggies: Carrots and peas are traditional for this recipe, but if you want to swap in different veggies, go for it! This recipe is perfect for adding in leftover veggies.
Lexi says
LOVE this recipe! I sprinkled a little cheese on mine and it was perfection. Will definitely be making again!
Thanks Lexi! Cheese does make everything better! :)
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!
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??
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 ?
I know, I know…I just love beef so much better! :)