Upside-down shepherd's pie
19
- Prep Time10 mins
- Total Time10 mins
- Makes4 Servings
Ryan Szulc
Ingredients
6 large potatoes, preferably Yukon Gold, about 1.25 kg
500 g lean ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cups frozen mixed vegetables
796-mL can diced tomatoes, drained
156-mL can tomato paste
1 tbsp Italian seasoning
1 tbsp Worcestershire sauce
1/2 cup milk
3 tbsp butter
1/2 cup chopped parsley, optional
1/2 cup grated cheddar
Instructions
Peel potatoes and cut into quarters. Place in a large saucepan of water and set over high. Cover and bring to a boil. Reduce heat and boil gently until very tender, about 20 min.
Heat a large frying pan over medium-high. Add beef, onion and garlic. Using a fork, break up meat and cook until it is no longer pink, 3 to 5 min. Drain off excess fat. Stir in mixed vegetables, diced tomatoes, tomato paste, Italian seasoning and Worcestershire. Stir occasionally until flavours develop, 8 to 10 min.
Combine milk and butter in a bowl or measuring cup. Microwave until hot, 1 min. Drain potatoes, then return to pot. Mash coarsely, then gradually add milk mixture and mash until creamy. Stir in parsley and season with fresh pepper. Scoop onto plates. Spoon meat mixture overtop, then sprinkle with cheese.
Nutrition (per serving)
Calories 708, Protein 39g, Carbohydrates 82g, Fat 27g, Fibre 10g, Sodium 537mg.
This pie is hearty and with the delicious filling on the outside, you won't have to wait to get to the good part.
Prep Tip:
Use a manual masher for the potatoes - a food processor can make them gluey.
Reader Tested!
"This is such a tasty dinner - and it's easy! I like the veggies, and my daughter loved it too." LINDSAY GRANT, SAINT JOHN, N.B.