Upside Down Shepherd's Pie

Upside Down Shepherd's Pie

The countdown to the final days of Christmas have arrived! Five days...18 hours...left to go. With all the holiday preparation , parties and get togethers there seems to be no time for everyday cooking. This is when I fall upon quick and easy meals or what I have languishing in the freezer for days such as these. I always have some of this Shepherd's Pie in my freezer, and, if not, it is quick to prepare. It is comforting as well, so, makes a perfect work day meal!


To boost the colour appeal add any vegetables you desire to the mix. The photo does not do the flavour justice! I love having the mashed potatoes on the bottom that way they stay moist and delicious....hence..."Upside Down Shepherd's Pie"!! Just toss together a salad and you have it made!

We are having a potluck at work today as a Christmas celebration and gift exchange. Am I bringing Shepherd's Pie...well no... but I have spanakopita ready to go in the oven.

**Upside Down Shepherds Pie**

2 lb Yukon Gold potatoes, peeled and cut in chunks
2 tablespoons milk
1 tablespoon butter
1 teaspoon salt
1 lb lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon flour
½ cup corn kernels
½ cup beef stock
¼ cup tomato sauce
1 tablespoon Worcestershire sauce
¼ teaspoon pepper
1/3 cup shredded Cheddar cheese
¼ cup diced sweet green pepper

In saucepan of boiling salted water, cover and cook potatoes for 15 minutes or until tender. Drain, mash with milk, butter and half of the salt. Spread in 8 cup casserole dish.

Meanwhile, in skillet, cook beef, onion, and garlic over medium-high heat, stirring often, for 5 minutes. Spoon off any fat. Sprinkle with flour; cook, stirring, for 2 minutes.

Stir in corn, stock, tomato sauce, Worcestershire sauce, pepper and remaining salt; cook for 10 minutes over medium heat. Spoon over potatoes. Sprinkle with cheese; broil until melted. Sprinkle with green pepper.

Serves 4

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.