Simple Shepherd's Pie
15min
30min
2
795
Chef's Note
For a time-saving tip, you can prepare the meat filling a day ahead and refrigerate it. Just make fresh mashed potatoes when you're ready to assemble and bake. The carrots add natural sweetness that kids love while sneaking in vegetables. You can also puree them first if your toddler is picky about visible vegetables.
Tags
Ingredients
12 oz ground beef (85% lean)
1 lb russet potatoes
2 medium carrots
1 small onion
2 cloves garlic
1/2 cup beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
3 tbsp butter
1/4 cup milk
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/4 cup frozen peas
1/2 cup shredded cheddar cheese
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Peel and cut 1 lb of russet potatoes into 1-inch cubes. Place in a pot, cover with cold water, add 1/2 tsp salt, and bring to a boil. Cook for 15 minutes or until fork-tender.
- 3
While potatoes cook, peel and finely dice 2 medium carrots and 1 small onion. Mince 2 cloves of garlic.
- 4
In a large skillet over medium heat, brown 12 oz of ground beef for about 5 minutes, breaking it up as it cooks.
- 5
Add the diced carrots, onion, and garlic to the beef. Cook for 5 minutes until vegetables begin to soften.
- 6
Stir in 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1/2 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt. Cook for 1 minute until fragrant.
- 7
Pour in 1/2 cup beef broth, bring to a simmer, and cook for 5 minutes until slightly thickened.
- 8
Stir in 1/4 cup frozen peas and remove from heat.
- 9
Drain the cooked potatoes and return them to the pot. Add 3 tbsp butter and 1/4 cup milk. Mash until smooth and creamy.
- 10
Transfer the meat mixture to a 9-inch baking dish. Spread the mashed potatoes evenly on top.
- 11
Sprinkle 1/2 cup shredded cheddar cheese over the potatoes.
- 12
Bake for 20 minutes until the cheese is melted and the edges are bubbling.
- 13
Let stand for 5 minutes before serving.
Nutrition Information (per serving)
795
50g
90g
27g
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