Description
Fluffy mashed potatoes, sweet corn, savory beef in rich gravy, and a melty cheesy crown—all built right on the plate. This “upside-down” version of shepherd’s pie delivers all the cozy comfort without the oven-bound fuss. Perfect for busy weeknights or last-minute dinners.
Ingredients
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2 lbs ground beef (80/20 preferred)
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1 packet or jar of brown gravy (or homemade: 2 cups beef broth + 2 tbsp cornstarch + 1 tbsp soy sauce)
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1½ cups corn (frozen, canned, or fresh)
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3 cups mashed potatoes (homemade or store-bought, add a splash of milk for extra creaminess)
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1 cup shredded cheese (sharp cheddar recommended)
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Salt & pepper to taste
Optional Flavor Boosters:
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Smoked paprika or fresh rosemary
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Taco seasoning or enchilada sauce for Tex-Mex twist
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Bacon, green onions, or cheese mixed into mashed potatoes
Instructions
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Brown the Beef
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Heat a large skillet over medium-high. Crumble beef, let it sear a bit, then break apart. Drain excess grease, leaving a little for flavor.
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Add the Gravy
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Prepare gravy per package or homemade directions. Stir into beef and simmer 2–3 minutes.
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Warm the Sides
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Heat mashed potatoes (microwave or stovetop) and corn until piping hot.
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Assemble the Upside-Down Pie
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On each plate, layer: mashed potatoes → corn → beef with gravy.
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Top with shredded cheese.
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Melt the Cheese
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Broiler Method: Place plate in oven-safe dish under broiler 1–2 minutes until cheese is golden and bubbly.
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Microwave Method: 30–45 seconds until cheese melts.
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Serve & Enjoy
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Optional garnish: chopped parsley or chives. Serve immediately with a simple salad or crusty bread.
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Notes
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Shepherd’s Style: Use ground lamb and rosemary for a traditional twist.
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Tex-Mex: Taco-seasoned beef, enchilada sauce, pepper jack, sour cream, diced avocado.
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Loaded Potato: Mix bacon, green onions, and extra cheese into mashed potatoes.
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Vegetarian: Use lentils, mushrooms, and grated carrots instead of beef.
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Poutine-Inspired: Swap mashed potatoes for fries or tater tots, and use cheese curds.