This Shepherd’s Pie is pure comfort food that is easy enough for a weeknight meal!
It’s hard to believe my little one is already two and half weeks old!!! Yikes, time needs to slow down!
So far she hates bath time and having her clothes changed. She sleeps with her mouth wide open sometimes (just like her daddy!) and smacks when it’s dinner time.
She is starting to have more wakeful periods and enjoys looking at everyone’s faces. Even if they are only two inches away from her. My other kids just can’t get enough of her and they have been wonderful help. My oldest really wants to “act” like mommy and be able to pick her up out of her seat to carry her around.
I’m not quite comfortable with that one. Maybe when when the baby is a little older and has better head control. They all love to just sit and hold her, so she is rarely put down. Oh, she is going to be soooo spoiled! But it is so nice knowing she is well loved by her siblings. However, I’m sure that will start to change once she becomes mobile!! 🙂
Now on to this shepherd’s pie. It may not look like much as it is hard to make casseroles look like gourmet meals! And as I’m sure all of you have heard- never judge a book by it’s cover. Go ahead and roll your eyes, I know you want too. I just did.
I remember my elementary school librarian used to say that ALL THE TIME. But I’m sorry, when you’re in the 2nd grade it’s all about the cover and the pictures.
But anyways, this is one of my kid’s favorite meals. Also, feel free to change things up. Don’t like peas and carrots, no problem. Just replace them with whatever veggies you like. Don’t have Yukon gold potatoes, just use what you have on hand. 🙂
- BEEF AND VEGGIES:
- 1 pound lean ground beef
- 1 small onion chopped
- 2 cloves garlic minced
- 1/4 cup all purpose flour
- 1 tablespoon tomato paste
- 3/4 teaspoon paprika
- 1 1/2 cups beef broth
- 1 12 oz bag frozen peas and carrots
- salt and pepper to taste
- POTATOES:
- 1 pound Yukon gold potatoes or whatever kind you have
- 1 tablespoon butter
- 1 oz cream cheese softened
- 1/2 cup milk
- 1 cup shredded Irish cheddar cheese or regular cheddar cheese
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Preheat oven to 400 degrees F. Lightly grease a 1 1/2 quart baking dish and set aside.
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POTATOES: Scrub your potatoes and peel if desired. Cut into small cubes. In a large pot of salted water boil the potatoes until tender. Drain well. Add in the butter, cream cheese and milk. Mash to desired consistency.
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BEEF AND VEGGIES: While the potatoes are boiling brown the ground beef with the onion and garlic. Drain any excess grease. Sprinkle in the flour and stir to combine. Add in the tomato paste and paprika. Stir well to combine. Slowly stir in the beef broth. Add in the frozen peas and carrots. Taste for salt and pepper and add accordingly. Simmer for 3-5 minutes or until thickened. Pour into prepared baking dish. Spread the mashed potatoes over the top of the beef and veggies. Sprinkle with shredded cheese.
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Bake for 15 minutes or until lightly browned. (Place on a baking sheet to catch any spills while baking)
