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.
- 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.