Can I use pre-made mashed potatoes?

You can! Look for them in the dairy section of your supermarket and heat them up according to the package directions.

Isn't shepherd's pie made with lamb?

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.)

Can this recipe be made ahead?

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!

Have a question that I didn't cover?

Pop your question in the comments section below the recipe card and I will answer pronto!

Upside Down Shepherd's Pie

Upside Down Shepherd’s Pie

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5 from 1 review

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!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4
Category: Dinner
Method: Stovetop
Cuisine: American

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

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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.

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