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Upside down Shepard's pie

Claire Stabbert - Columnist
Posted 11/5/20

I've published my upside down Shepard's pie previously in the paper, but it is such a staple for me in the upcoming winter months and I can't get enough of it. Please enjoy this upside down Shepard's …

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Upside down Shepard's pie

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I've published my upside down Shepard's pie previously in the paper, but it is such a staple for me in the upcoming winter months and I can't get enough of it. Please enjoy this upside down Shepard's pie, which uses healthy shortcuts to make a quick and nutritious weeknight meal!

If you haven't had the chance yet, I highly suggest checking out Cooking Light. They have a fantastic magazine and website that makes healthy tweaks to recipes you know and love.

I was looking for something a little different this week and came across an upside down shepards pie, which actually had the potatoes on the bottom (or Tator tots), and a veggie meat mixture on top!

I turned this into a casserole to bring over to my parents, and improvised with tater tots on the bottom and it really came out to be a huge hit! From start to finish this dish will take about 30 minutes with 0 of the guilt you normally feel from eating this type of comfort food.

You will need 10 oz 90% lean ground beef, 1 tablespoon olive oil, 1 cup chopped onion, 1/2 cup chopped turnip, 1 medium carrot, 2 teaspoons chopped fresh rosemary, 4 garlic cloves minced, 2 cups unsalted beef stock, 2 tablespoons all-purpose flour, 1/4 cup worchestershire, 1 cup frozen green peas, 3 cups frozen mashed potatoes (or about a bag of frozen tator tots).

Begin by heating oil in a large nonstick skillet over medium high and add beef. Cook on high 6-7 minutes or until browned. You want to add that oil to the meat because it has such little fat content that it needs a little something extra to brown.

Next, add you onion, turnip, carrot, rosemary, and garlic to your pan and cook about 6 minutes or until the vegetables are tender. Whisk together stock and flour, here is where you're going to add my secret ingredient to the stock mixture: worchestershire sauce.

Worcestershire sauce is going to add a umami flavor and really round everything out. Add the stock mixture to the pan and bring to a boil. Reduce heat to medium and simmer for 5 minutes or until thickened. Stir in peas and serve over cooked potatoes, tater tots, or whatever your heart desires.

Don't forget to season and taste as you go along! This dish needs a heavy hand of salt. I hope you enjoy it as much as my family and I did. Stay safe.

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