Shepherd’s Pie

Prep time: 15 minutes | Cooking time: 60 minutes | Servings: 10

Ingredients

  • 2 large baking potatoes, peeled and diced
  • 1⁄2 cup shredded cheddar cheese
  • 1⁄2 cup non-fat or 1% milk
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1 pound lean ground beef (15% fat or less)
  • 1 teaspoon onion powder (optional)
  • 3 Tablespoons flour
  • 4 cups frozen mixed vegetables
  • 1 teaspoon or cube beef boullion
  • 1 cup water

Live Well Tips

  • Instead of ground beef, try ground turkey or black beans for a leaner protein.
  • Use whatever vegetables you have on hand in this recipe – frozen, canned, or fresh!

Directions

  1. Wash hands well with soap and water.
  2. Put diced potatoes in saucepan; add enough water to barely cover. Bring to boil. Reduce heat and simmer, covered, until soft (about 15 minutes.).
  3. Drain potatoes and mash with a fork, potato masher, or hand mixer. Stir in milk, cheese, salt and pepper; set mixture aside.
  4. Preheat oven to 375 degrees.
  5. Cook meat in a large skillet on medium heat until cooked through or temperature reaches 160 degrees Fahrenheit. Add onion powder, if using. Stir in flour, and cook for 1 minute, stirring constantly.
  6. Add vegetables, bouillon, and water. Cook 5 minutes until bubbly.
  7. Spoon vegetable/meat mixture into 8 inch square baking dish. Spread potato mixture over vegetable/meat mixture.
  8. Bake 25 minutes, until hot and bubbly.
  9. Refrigerate leftovers within 2 hours.

Cook Together! Making Shepherd’s Pie with Kids

There can be a lot of variety in how to prepare a shepherd’s pie. Kids can help choose which vegetables and protein to add to the mix. They can also help prep the meal, depending on their skill level.

Easy Tasks

  • Gather ingredients and equipment.
  • Wash fresh foods, drain, and pat dry.

Intermediate Tasks

  • Mash potatoes.

Difficult Tasks

  • Peel potatoes.
  • Stir other ingredients into mashed potataoes.

Nutrition Facts

Serving size 1 cups: Calories–180; Protein–14g; Carbohydrate–22g; Total Fat–4g; Saturated Fat–2g; Cholesterol–30mg; Fiber–3g; Sodium–350mg; Vitamin C-10%; Vitamin A–20%; Iron–10%; Calcium–6%

Adapted from FoodHero.com, Oregon State University Extension