Recipe: Upside Down Cottage Pie

I took advantage of a cooler day and made a potato and ground beef casserole in the oven. This was a recipe from yummakers, a site I follow on Instagram.

Ingredients are all naturally gluten free:

• 600 grams of cubed potatoes
• seasoning of paprika, Italian seasoning, salt & pepper to taste
• splash of olive oil
• 450 gram of extra lean ground beef
• 156 ml can tomato paste
• 1/2 cup diced sweet onion
• 3 tbsp water
• seasoning to taste (oregano, salt & pepper, garlic salt)

First was to take about 600 grams of potatoes, sliced/cubed fairly thinly, and season them with Italian seasoning, paprika and salt & pepper to your taste. Cook them in a bit of olive oil till brown. Layer at the bottom of a casserole dish (9×13 inches).

I have no idea why I didn’t take photos of the ground beef mixture cooking, but I didn’t. Next time I’ll get photos and update this post.

Break up the ground beef while it is cooking, add onion, tomato paste, water and seasonings to taste. Stir frequently once other ingredients have been added and cook for about 5 minutes with a lid on.

Once cooked add the mixture to the top of the potatoes and cover with grated mozzarella cheese.

Bake in the oven at 350 F for about 25 minutes, or until potatoes are soft.

I also called it an upside down cottage pie. Usually a cottage pie has the ground beef mixture on the bottom and mashed potatoes on the top.

This recipe was enough for 2 people for two meals, one served with steamed asparagus and the other served with carrots and french cut beans. But it could easily be cut in half for just one meal for 2 people or two meals for 1 person.

My cooking is always gluten free. Find a yummy recipe to cook.