It’s a dream come true when your toddler asks for seconds of a regular dinner (and by regular I mean- not dino nuggets and mac & cheese). Even better when BOTH of your toddlers ask for seconds. Shepherd’s Pie is not only a favorite of my husband and I, but kid-approved too. The ingredients are very basic and it’s super easy to make!
I start by preheating the oven to 375 degrees. Then I peel the potatoes. I usually choose about 5 medium red potatoes (I think red potatoes turn out creamier). Now please don’t make fun of my potato peeler. I have tried peeling with a knife, like my mom does, but I can’t figure it out for the life of me. I know there’s got to be a better tool, but I’ve yet to try anything else! Next I place the potatoes in a large pot and boil them for about 10-15 minutes, or until tender.
While the potatoes are boiling, I move on to the meat filling. I start by cooking the onion (this is optional if you don’t like onion, or if your kids are super picky). Then I add the ground beef and cook until browned. I mix in the peas, corn, and beef broth. And then sprinkle in the flour, salt, and pepper. I keep this on low, while I make the potatoes, or turn off completely and just let it sit. After I’ve whipped up the potatoes, I pour the meat mixture in a baking dish, spoon the potatoes over top and sprinkle on the cheese. I let it bake uncovered for about 20 minutes.
This recipe is super simple, and highly flexible, meaning you can make adjustments or substitutions. You can use ground lamb instead of beef. You can add additional veggies. You can use heavy cream instead of milk. This recipe has proved to be the best for us and our kids, but do what works for you! Enjoy!
- 5 medium red potatoes – I use red potatoes
- 3 tbsp butter
- 1/3 cup milk
- 1/4 tsp salt
- 1 tbsp olive oil
- 1 lb ground beef – You could substitute ground lamb
- 1 tbsp yellow onion
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- dash salt and pepper
- 1/2 cup beef broth
- 1 tbsp flour
- 1 cup shredded cheddar cheese
- Preheat oven to 375 degrees.
- Peel and dice potatoes. Place in a large pot covered with water. Bring water to a boil. Cook for 10-15 minutes (or until tender).
- While the potatoes are cooking, add olive oil to a large skillet. Cook onions on medium heat for 3 minutes. Add ground beef. Break meat apart and cook until meat is browned. Add in peas and corn and cook 1-2 minutes. Stir in beef broth. Sprinkle with flour, salt, and pepper. Stir until well combined, about 2 minutes. Turn off heat.
- When the potatoes are done, drain in a colander. Place potatoes in a large mixing bowl, along with the butter, milk, and salt. Mix until well combined.
- Pour the meat mixture into 9×9 inch baking dish (this will vary depending on depth of dish). Spread it into an even layer. Spoon the potatoes on top of the meat and spread evenly. Sprinkle with shredded cheese. Bake uncovered for 20 minutes.
When making the potatoes, always start with less milk and add more as needed. Do the same for the beef broth in the meat mixture. I am the type of cook who doesn’t measure things out every time, especially if I’ve made the dish before. You’ll know what consistency you want things to be.
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