Recipe of the Day for Toddler-Shepards Pie

Shepards Pie
Preheat oven at 375 F use a 13-by-9 baking dish
1 1/2 lbs of ground beef( I’ll leave it up to you if you want to use lean, medium or regular)
2 tbsp chopped onion
1/4 tsp salt
1/4 tsp dried herbs(parsley, thyme & sage)
1 1/4 gravy or bouillon (try to find MSG free bouillon)  Recipe below
1  frozen peaches and cream corn (8oz)
2 cups of mashed potato
1/4 cup of Cheddar cheese (optional, but I’ll use more sine Charlie loves cheese)

1. In a large skillet over medium high heat brown beef. Add onion and cook for 3 minutes until softened.
2. Stir in salt, herbs, gravy and corn
3. Pour beef mixture into a baking dish and cover with mashed potatoes. Bake in preheated oven for 30-35 minutes or until potatoes are browned.  If desired top with cheese and bake another 5 minutes.

Add different veggies it you like, I’ve replaced gravy for tomato sauce and it tastes really good.

I don’t have the necessary ingredients for gravy so it’s nice to improvise on recipes.  Feel free to play around with your meat choices.  I don’t have enough beef so I’m going to make a combo since I have lovely, organic ground lamb.
One of my favorite farms for local, organic meat is Beretta Farms.  Try it one night, the meat is beautiful.  Support your local farmers and check the link out, lots of great info as well:
www.berettaorganics.com
* Beef Gravy
1 1/2 cups water
3 teaspoons beef bouillon(MSG free, it is out there but if you can’t find don’t fret)
1/4 cup all-purpose flour
1/4 cup unsalted butter
Combine water, bouillon, flour  and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.

1 COMMENT

  1. Debbie White Beattie | 9th Feb 17

    What a great recipe and I don’t know why this wouldn’t be great for adults too because I’d eat it.

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