Upside-down shepherd's pie from Cooking Light Magazine, Jan/Feb 2017 (page 46)

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Notes about this recipe

  • jhallen on January 09, 2023

    I made this as written except made my own mashed potatoes. It was very easy and worked well for my whole family. I liked that it was a little heavier on the vegetables, but still included enough meat to be flavorful.

  • jrmisener on February 02, 2022

    I used a full pound of meat, dried rosemary, and subbed a parsnip for the turnip due to availability. Delicious and easier than baked shepherds pie - would make again!

  • GiselleMarie on January 15, 2020

    Very good! I doubled the recipe because I wanted leftovers but I tripled the meat because I could see that, as the recipe is written, there wouldn’t be enough meat to please my carnivore husband. I made my own mashed potatoes instead of using the frozen kind. This is best eaten in soup bowls because it’s more like a stew than my regular shepherd’s pie. I’ll make this again.

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