My AMAZING Upside Down Shepards Pie Recipe

I just wanted to make good on my promise of sharing recipes with you all. And this recipe is a KILLER one!! Cooking is one of those things that I love to do because it relaxes me. However, since I got sick over a year ago, I’ve come to HATE food because it can be the cause of a flare up for me. Which then means excruciating pain, constant nausea and vomiting, and a trip to the hospital in an ambulance which is traumatic in itself!

Soooooo… without further adieu, here it is. I hope you all LOVE it like my family does.

P.S. It’s actually 2 recipes in one because it includes my homemade mashed potatoes!


MASHED POTATO RECIPE (yields just enough for the pie recipe)

INGREDIENTS

  • 6 or 7 large YUKON GOLD potatoes, peeled and chopped
  • 3/4 of a stick of unsalted butter
  • 1/2 to 1 whole cup of heavy cream (depends on how creamy you like your potatoes)
  • 1/4 to 1/2 cup of sour cream (depends on taste)
  • A handful of salt
  1. Get a big pot of water on the stove but don’t turn it on yet.
  2. Peel and chop potatoes into big chunks and throw into water.
  3. Turn stove on high to get water boiling. The trick to boiling potatoes is letting them come up to temperature slow and adding them to cold water does that. Once the water starts boiling, add the handful of salt to the water.
  4. Let boil for 20 minutes, stirring every so often. You want these potatoes as soft as you can get them. Once they’re done, drain them in a colander and then put them into a large bowl.
  5. Start off by adding the next ingredient on the list, the butter. Next, take a potato masher and mix the butter in by mashing and stirring the potatoes.
  6. Next, switch from the masher to an electric hand mixer. Start mixing in the heavy cream on medium speed, bits a time up to a whole cup depending on how creamy you like your taters!
  7. Once the heavy cream is mixed in, add the sour cream, again to taste. This is also where you can add however much salt and black pepper you like.

 

SHEPHERD’S PIE RECIPE (feeds up to 4 people)

INGREDIENTS

  • 1.5 lbs ground beef (85/15 blend)
  • 1 large sweet onion, diced
  • 2 cups carrots, diced
  • 1/4 cup tomato paste
  • 1 cup beef stock
  • 2 tbsp flour
  • 3 tbsp sherry vinegar (could substitute balsamic or red wine vinegar)
  • 3 tbsp brown sugar
  • 2 tbsp honey
  • 2 tsp Italian seasoning
  • 1 tsp each salt and pepper, to taste
  • 3 tbsp butter
  1. Dice onions and carrots and get them into a saute pan with the butter over medium low to medium heat. Season with a little salt and pepper. You’re looking to caramelize these veggies a bit so saute them for about 10-15 minutes, until they’re nice and soft and golden brown.
  2. Next, add the ground beef to the pan with the veggies. Cook until meat is browned.
  3. Add tomato paste, italian seasoning, salt and pepper to the beef mixture and stir until paste is totally combined and melted.
  4. In a small bowl, mix the beef stock with the flour and stir into beef mixture.
  5. Next, add the sherry vinegar, honey, and brown sugar. Let simmer for 3-5 minutes or until it starts to thicken to your liking.
  6. Once thickened, take a taste and make sure it doesn’t need more salt, pepper, or even more brown sugar or honey. After that, it’s done.
  7. Now to assemble. LOL! There’s no assembly other than taking some mashed potatoes and plopping them on your plate. Then you just spoon over as much of the meat mixture as you like! The sauce created is DELICIOUS and it’s such a warm, comforting meal for a cold day (like today where it’s snowing like crazy here in MA, uggh)!

 

DISCLAIMER: The photo used on this post is NOT my recipe. I found this on https://www.latteslifeandluggage.com/blog/2017/11/upside-down-shepherds-pie-classic-twists.html which btw, their recipe is amaze balls too!

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