Upside Down Shepherd’s Pie

Make a quick version of Shepherd’s Pie that’s packed with vegetables and meat with a beef gravy all served on a bed of mashed potatoes.

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I like to take recipes that are complicated and make them simple. Shepherd’s Pie is carefully layered. Then topped with a crust made out of mashed potatoes. Making the filling part usually isn’t too difficult. But trying to get the mashed potatoes to layer, without getting mixed in on accident, and cooking just right, is not so simple. To make it easier, just make it Upside Down Shepherd’s Pie!

Justin and I both said that a version of Shepherd’s Pie sounded delicious while we were working on a meal plan recently. It would also be a great way to use up some of the vegetables we had in the refrigerator. But, again, I didn’t want to deal with the hassle that can come with preparing a traditional shepherd’s pie. So, we flipped it upside down!

It was much easier to make the mashed potatoes be the base for the meal rather than the crust on top. The leftovers were much better this way. Instead of saving the entire thing, we could save the potatoes and the filling individually. This meant the starch of the potatoes didn’t get into the filling and the filling didn’t separate the potatoes. 

Overall, this was a very easy recipe to whip up for dinner one night and didn’t take too long. You can always substitute other vegetables in, depending on your preferences and what you have on hand. 

Step by Step

In a large skillet, over medium-high heat, warm the oil and add the beef. Stir and cook until the beef has browned, usually about 7-10 minutes. 

Meanwhile, cook the instant mashed potatoes according to the directions. You could also use homemade mashed potatoes. But to keep it simple, instant work just as well. Prepare the vegetables as needed.

Drain the meat and return it to the pan. Then add the onion, celery, carrot, rosemary, and garlic. Cook until the vegetables are tender, about 5 minutes.

In a separate bowl, whisk the beef broth and flour together. Pour the mixture into the pan and bring it to a boil. 

Reduce the heat to medium and simmer for about 5 minutes, until thickened. Stir in the salt and pepper. Divide the potatoes among 4 serving bowls and top with the beef mixture. 

Recipe

Originally Published On: September 25, 2018

Last Updated On: November 22, 2019

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Upside Down Shepherd’s Pie

Make a quick version of Shepherd’s Pie that’s packed with vegetables and meat with a beef gravy all served on a bed of mashed potatoes.
Course Main Dish
Cuisine British
Keyword beef, potatoes, vegetable
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 521kcal
Author Stephanie Lynch

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1/2 onion chopped
  • 2 stalks celery chopped
  • 1 carrot shredded
  • 1 tsp rosemary
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 2 tbsp all-purpose flour
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 3 cups mashed potatoes

Instructions

  • In a large skillet, over medium-high heat, warm the oil
  • Brown the ground beef, drain, then return to the pan
  • Meanwhile, prepare the mashed potatoes according to the directions
  • Add in the chopped vegetables (onion, celery, carrot), rosemary, and minced garlic then cook until tender, about 5 minutes
  • In a small mixing bowl, whisk the beef broth with the flour
  • Add the broth mixture to the pan and bring to a boil
  • Then reduce the heat to medium and simmer until thickened, about 4 minutes
  • Stir in the salt and pepper
  • Divide the mashed potatoes among 4 serving bowls then top with the beef mixture

Nutrition

Calories: 521kcal | Carbohydrates: 44g | Protein: 25g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 887mg | Potassium: 997mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2635IU | Vitamin C: 39.9mg | Calcium: 65mg | Iron: 3.3mg

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40 thoughts on “Upside Down Shepherd’s Pie”

  1. Anyone who knows me knows that I don’t have the patience, desire or skill set (it’s true!) to make a real Shepherd’s pie so this recipe is a total game changer. Thank you for making such a classic dish more approachable for us non-chef folks!

  2. Michelle Catallo

    I have done this many times due to time and patience, or admittedly because I forgot something. I grew up eating Shepherd’s Pie and I make it when the eves are cool for my kids now. Perfectly warm autumn and winter dish. Yum!

    1. I didn’t have shepherd’s pie for the first time until I was in college. It was when we were at a family member’s house, and it looked like a lot to make. This was much easier and quicker.

  3. How revolutionary Stephanie! I love all kinds of pies and this looks so delicious! Again I will take your original idea and try to recreate it with vegan ingredients this weekend! I cannot wait!!

  4. I’ve never made Shepherd’s Pie before, but I had a roommate in college that did, so every time I hear about it, it makes me think of him. I like that it’s served on top of mashed potatoes.

  5. This looks great and it’s genius to take something that could be time consuming and simplify it yet keeping all the wonderful flavours.

  6. Shepherd’s pie is one of our favorites. This is an interesting twist of doing it upside down – not sure if my family would flip or not! haha

  7. I don’t eat meat but my kids would love this. They love when I make new recipes! I will have to consider making this for them.

  8. I love Sheppard pie but I have never made it that way. You know I am going to try it soon Stephanie. Thanks for sharing,. It is the perfect side dish for this Holiday Season.

  9. I have never made it before. It looks much easier than I thought. You have so many easy recipes I will need for when we have our new kitchen available. Thank you for sharing.

  10. Shepard’s pie is the ultimate comfort food!! So yum!! Definitely need to make for the family after we get home from our thanksgiving holiday

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