Classic Favorite

Upside Down Shepherd's Pie

"Mock" Mashed Potatoes and Crisp Wedge Salads


  • 1½ lb ground chuck
  • 1 cup chopped onion
  • 1 (12-oz) pkg fresh broccoli florets
  • 1½ cups chopped carrots
  • 1 cup beef broth
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp cornstarch
  • ¾ tsp salt, 1 tsp pepper
  • ½ tsp garlic powder


  1. In a large skillet, cook ground chuck and onion over medium heat until beef is browned and crumbly; drain.
  2. Stir in broccoli, carrots, and broth; bring to a boil, reduce heat, and simmer 5 minutes or until vegetables are tender.
  3. Whisk together vinegar, cornstarch, salt, pepper, and garlic powder in a small bowl; add to beef mixture, and cook, stirring, until slightly thickened. Serve over "Mock" Mashed Potatoes.

Side Dish Ingredients

  • 1 head cauliflower, chopped
  • 1 Tbsp butter
  • ¼ cup sour cream
  • 1 head iceberg lettuce
  • 3 plum tomatoes, chopped
  • ¾ cup Ranch salad dressing

Side Dish Instructions

  1. Microwave cauliflower and butter until soft. Place cauliflower in food processor with sour cream and blend until texture of mashed potatoes. Season with salt and pepper to taste.
  2. Core lettuce and cut into 6 wedges. Sprinkle with tomato, and drizzle with dressing.

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