Shepherd's Pie Bowls
These Shepherd’s Pie Bowls are warm, nourishing, and easy to eat — a perfect all-in-one meal for the whole family, including babies just starting solids!
Ingredients
- 1 yellow onion
- 2 garlic cloves (or 1/2 tsp garlic powder)
- ¼ cup green onion
- 1 tbsp (15 ml) extra virgin olive oil
- 1 tb (454g or 16 oz) medium ground beef
- 1 cup (135 g) frozen carrots
- 1 cup (152 g) frozen peas
- 1 tsp (2.7 g) black pepper
- t tbsp (3.3 g) dried rosemary
- 1 tbsp (4.4 g) dried thyme
- 1 tbsp (15 ml) Worcestershire sauce (contains anchovies (finned fish))
- ½ cup (120 ml) beef broth (low sodium)
- 2 cups mashed potato
Instructions
- Dice the yellow onion. Mince the garlic cloves. Dice the green onions.
- Heat the oil in a large skillet. Add the yellow onion and minced garlic, and cook 3-4 minutes until fragrant. Add the ground beef, breaking it up in the pan to yield small pieces. Tip: Mash the beef during the cooking process with a potato masher to get smaller, more manageable pieces.
- Add the carrots and peas, black pepper, rosemary, thyme, Worcestershire sauce, and beef broth. Simmer with the lid on for 15-20 minutes, or until veggies are softened and meat has been cooked through.
- Reheat the leftover mashed potatoes from yesterday. Add a splash of warm milk or a couple of tablespoons of warm butter if you need to soften it up again and make it more creamy and moist.
Video
Notes
How to serve to baby - Mix the shepherd’s pie filling with the mashed potatoes and offer on a preloaded spoon. Note: This is a phase 2 texture level when the meat + potatoes are mixed together. If serving the ground meat mixture alone, this moves it up to a phase 3 texture.
Adult portion - Season your portion with salt, if desired.
Storing leftovers - Refrigerate the shepherd’s pie filling and the mashed potatoes (together or separately) in airtight containers for 3 days. You can also freeze them in an airtight container for up to 3 months.
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