This morning as I talked on the phone with my sister, she mentioned that she had the ingredients for shepherd's pie and would probably make it for dinner. From that moment on, I started craving shepherd's pie - man, that stuff is so good! It's one of those foods that my mom would make sometimes while I was growing up, and I've always loved it so much!
I wanted to make some for lunch, but by the time it occurred to me to start cooking lunch, it was already after 12, so there wasn't time to make the mashed potatoes and the filling and bake it - it would be far too late by the time it was done and we would all be far too hungry. So I came up with this faster version - serving the meat-and-vegetable filling over top of mashed potatoes. No heating up the oven and taking a long time to bake the pie. It ended up being a delicious alternative to the real thing!
Upside-Down Shepherd's Pie
1/2 lb. ground beef
1 can green beans, drained
1 can diced tomatoes
1 tbsp. Worcestershire sauce
Salt, pepper, and garlic powder to taste
Cook ground beef and onion until beef is browned and onion is tender. Add beans, tomatoes, and Worcestershire sauce. Season to taste with salt, pepper, and garlic powder, and heat through. Serve over hot mashed potatoes.
For the potatoes, I just cut up several baking potatoes (I left the skin on because I love it so much!) and boiled them until tender. Then I mashed them up with a bit of milk and mayonnaise (which made it nice and creamy), and salt and pepper.
This turned out so yummy! It had that awesome shepherd's pie flavor that I love so much from childhood, but was so much faster than the traditional version. This little meal is definitely one I'll remember and make again.
By the way, to make this into a regular shepherd's pie, just spread the filling into a baking dish, top with dollops of mashed potatoes (mix in an egg for added sturdiness), and sprinkle with shredded cheese. Bake at 350 until heated through and bubbly, about 30 minutes.