Upside-down shepherd's pie

By EdieK

Ingredients

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

Details

Servings 4
Adapted from food.chatelaine.com

Preparation

Step 1

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 flavours 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.

Prep Tip:

Use a manual masher for the potatoes — a food processor can make them gluey.