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Upside-down Shepherd's Pie

Upside-down Shepherd’s Pie

30 min

Traditional Shepherd’s pie involves a casserole dish, layering, and baking, three time consuming steps that don’t typically jive with most weeknight routines. Try this deconstructed Upside-down Shepherd’s Pie version, serving the filling atop creamy mashed sweet potatoes. You may never eat it the “other” way again.

Nutrition Notes

Swap in ground chicken or turkey if that’s your preference, or vegan crumbles. Substitute 2 tsp cornstarch for flour to make this gluten free.

  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 cup chopped parsnip or turnip
  • 1 cup chopped carrot
  • 1 tsp dried rosemary
  • 4 garlic cloves, minced
  • 2 cups beef stock
  • 2 Tbsp flour
  • 1 cup frozen peas
  • Kosher salt and black pepper
  • Slow Cooker Mashed Sweet Potatoes (recipe below)



In a large skillet, brown beef over medium heat, crumbling using the back of a wooden spoon. Add the onion, parsnip, carrot and rosemary and cook for about 8 minutes, or until carrots are tender. Whisk together the stock and flour, then add to the pan. Bring mixture to a boil then reduce to a simmer and continue cooking for about 4 minutes, or until sauce thickens. Add in peas and continue cooking until just heated through. Season to taste with salt and pepper. Serve over mashed sweet potatoes.

Adapted from: Cooking Light 

Slow Cooker Mashed Sweet Potatoes: In a small slow cooker (3-4 quart), add 3 lb uncooked peeled whole sweet potatoes. Cover and cook on LOW for 8 hours, then mash with 3 Tbsp butter and salt to taste. Blend with an immersion blender for extra creaminess.


Meal Prep Tips

Chop the onion, parsnips, and carrots up to 4 days in advance. Store tightly covered in the fridge.

The Slow Cooker Sweet Potatoes can be made ahead over the weekend. They keep for up to 4 days in the fridge.

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