When I came up with this recipe, I was in the mood for hearty comfort food, but I was also looking to experiment in the kitchen. I wanted something new and different. This recipe combines crispy garlic smashed potatoes (yum!) with the classic flavors and textures of a shepherd’s pie. It is gluten free as written, and has the option to be dairy free as well. I hope you enjoy this Upside Down Shepherd’s Pie with Garlic Smashed Potatoes.
THE POTATOES
For this recipe, the potatoes are a two step process. I use a pound and a half of small round red and yellow potatoes. The first step is to boil these until they are fork tender. Once the water is boiling, this will take about 10-15 minutes. After the potatoes are soft, remove them from the water and set them aside. Heat oil in an oven safe pan. (Cast iron works great for this.) Add chopped garlic to the oil and sauté until fragrant. Remove the pan from heat and carefully smash the potatoes into the oil. Top with butter or more oil. This pan then enters a 450 degree oven for about 20 minutes, divided between the lower and upper rack. This baking time will allow the potatoes to crisp up and form a sort of crust as the bottom layer of this Upside Down Shepherd’s Pie.
THE GROUND BEEF MIXTURE
The top for this Upside Down Shepherd’s Pie is pretty standard as far as shepherd’s pie goes. It contains ground beef, diced onion, celery, carrots, a bit of sweet pepper, and frozen peas. It’s enhanced with herbs, tomato paste, and beef stock. (Since this recipe is gluten free, I just eliminate the Worcestershire sauce that is typically found in Shepherd’s Pie.)
After preparing this mixture on the stove top, it is added atop the crispy garlic smashed potatoes, and finished in the oven for just ten minutes.
SERVING TIPS
You can scoop this out and serve as is, but I think the crispy potatoes make for a pretty display, so I tend to scoop this out and flip it upside on the plate. If you have fresh herbs on hand, top with fresh parsley, thyme, or rosemary. This pairs well with a green vegetable like asparagus or roasted broccoli.
Upside Down Shepherd's Pie with Garlic Smashed Potatoes
Ingredients
For the Potatoes:
- 1.5 lb small red and/or yellow potatoes
- 2 tbsp olive oil
- 4-5 cloves garlic, minced
- 2 tbsp melted butter (or another 2 tbsp olive oil)
- 3/4 – 1 tsp sea salt
- 1/4 tsp smoked paprika
- Fresh thyme
For the Ground Beef Mixture:
- 1 lb ground beef
- 1 yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks (with leaves), diced
- 1/3 sweet pepper, diced
- 1 c frozen peas
- 1/2 tsp sea salt
- 1/2 tsp white pepper
- 1/2 tsp crushed rosemary
- 1/4 tsp red pepper flakes
- 3 oz tomato paste
- 3/4 c beef stock
Directions
- Wash the small potatoes. Place them in a pot and cover them with water. Bring the water 1-2 inches above the potatoes. Over medium heat, bring to a boil. Cook the potatoes until they are fork tender. This should take 10-15 minutes once the water is boiling.
- While the potatoes are boiling, set the oven to 450 degrees Fahrenheit. Prepare the garlic for the potatoes and the diced onion, carrots, celery, and sweet pepper for the ground beef mixture.
- When the potatoes are fork tender, pour them into a strainer over the sink. Set the empty pot aside. It can be used to prepare the beef mixture in step five.
- Heat a large cast iron skillet (or other oven safe dish) over medium heat. When the pan is hot, add 2 tbsp olive oil (or enough to coat the bottom of the pan). When the oil is hot, add the minced garlic and sauté until fragrant. When the garlic begins to brown, remove this pan from the burner. Place the boiled potatoes in a single layer in the oil and garlic. With a fork, smash the potatoes until burst open and mostly flat. Top this potato layer with a bit of melted butter or more olive oil. Sprinkle the sea salt, paprika, and fresh thyme across the top of the potatoes. Place this pan in the 450 degree oven, on the bottom rack, for ten minutes. After ten minutes, move the pan to the top rack for another ten minutes.
- While the potatoes are in the oven, using the pot that boiled the potatoes, add the ground beef, onion, carrots, celery, sweet pepper, frozen peas, sea salt, white pepper, rosemary, and red pepper flakes. Cook until the ground beef is done and the vegetables have softened.
- Add the tomato paste and beef stock to the beef mixture. Stir to combine. Simmer for just a few minutes and then remove this mixture from heat. (Add more stock as needed if the mixture looks dry. It should appear saucy, but not runny.)
- When the potatoes are done, remove them from the oven. Reduce the oven temperature to 425 degrees Fahrenheit. Pour the beef mixture atop the potatoes and return the pan to the top rack of the oven for ten minutes.
- When ready to serve, you can scoop pieces as is or attempt to flip on the plate so the crispy potatoes appear to be on top. Fresh parsley, thyme, and/or rosemary make a nice addition to this dish.
If you like this recipe, check out Jennifer’s new book, “The Grass-Fed Guide.” In this book, you will learn how to: find a local farmer, understand the labels and lingo, identify the cuts, and calculate the best deals. You will also learn how to cook with each of the varied cuts that come when buying beef in bulk.
Here on SpringForestFarm.com, Jennifer Taylor Schmidt writes beef recipes for the busy, natural homemaker. It is possible to seek optimal health with limited time and money. Join Jennifer in future posts as she explores the possibilities found in a 1/4 and a 1/2 beeve. You can also find her thoughts and personal health journey on RealFoodRealHealing.com.
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