I’ve published my upside-down Shepard’s pie previously in the paper, but it is such a staple for me in the upcoming fall months and I can’t get enough of it. Please enjoy this recipe for Cottage pie (a variation that substitutes lamb for beef, and shepherds for cottages) - with which a few healthy shortcuts makes for a quick and nutritious weeknight meal!

If you haven’t yet had the chance, I highly recommend checking out Cooking Light. They have a fantastic magazine and website that makes healthy tweaks to recipes you know and love. I was looking for something a little different this week and came across an upside-down cottage pie, which actually had the potatoes (or tater tots) on the bottom, and the filling on top. I turned this into a casserole to bring over to my parents and it was a huge hit!

From start to finish this dish will take about 30 minutes with none of the guilt you normally feel from eating this type of comfort food. You will need: 

10 oz 90% lean ground beef

1 tbsp olive oil

1 bag frozen soup veggies (carrots, peas, potatoes, beans)

2 tsp chopped fresh rosemary

4 garlic cloves minced

2 cups unsalted beef stock

2 tbsp all-purpose flour

1/4 cup Worchestershire sauce

3 cups mashed potatoes (or one bag of frozen tater tots).

Begin by browning the ground beef in a medium nonstick pan over medium heat with a drizzle of olive oil.  You want to add that oil to the meat because it has such little fat content and it needs a little something extra to brown. Next, add your bag of frozen veggies, rosemary, and garlic to the pan and cook for about 6 minutes, or until the vegetables are tender. 

In a separate pan, create the stock mixture by whisking together the beef stock and flour. If you own a flour sifter, now is your chance to reclaim it from the depths of your darkest cupboard and give it a whirl.  Here is also where you’re going to add my secret ingredient to the stock mixture: Worchestershire sauce, which will add a rich umami flavor and really round everything out. Bring the mixture to a boil, then reduce heat to medium and simmer for 5 minutes or until thickened.  

Finally, serve over cooked potatoes, tater tots, or whatever your heart desires. Don’t forget to season and taste as you go along! This dish needs a heavy hand of salt. I hope you enjoy it as much as my family and I do.

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.