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Name: Upside-Down Shepherd's Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 6 large potatoes, preferably Yukon Gold, about 1.25; 500 grams 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 parsley chopped (optional); 1/2 cup cheddar cheese grated

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INGREDIENTS

6 large potatoes, preferably Yukon Gold, about 1.25
500 grams 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 parsley ; chopped (optional)
1/2 cup cheddar cheese ; grated

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 flavors 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 over top, then sprinkle with cheese.

NOTES

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Upside-Down Shepherd's Pie

6 large potatoes, preferably Yukon Gold, about 1.25
500 grams 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 parsley chopped (optional)
1/2 cup cheddar cheese grated

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.

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Nutrition

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Serving Size: 1 Serving (331g)
Recipe Makes: 4 Servings

Calories: 529
Calories from Fat: 318 (60%)

Amt Per Serving		% DV

	Total Fat 35.3g	47 %
	Saturated Fat 19.2g	96 %
	Monounsaturated Fat 11.3g
	Polyunsanturated Fat 1.5g
Cholesterol 142.5mg		44 %
Sodium 397.2mg		14 %
Potassium 806.3mg		21 %
Total Carbohydrate 21g		6 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 15.6g
Protein 33.4g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 529

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