Shepherd’s Pie is a great way to get even your pickiest kids to eat their veggies! This meal is definitely one of my favorites as a mom to get my kids to eat healthier. My kids love this recipe, because…well…ketchup.
Chicken Pot Pie is another beloved family favorite meat pie you can make for dinner. YUM!
I can still remember the first time I had Shepherd’s Pie as a little girl. It was an instant hit with me and my siblings. My family used canned green beans and canned carrots (and you can too), but I’ve opted to use fresh veggies when I have the time for this recipe. You could also use homemade mashed potatoes, but I find instant potatoes to have a better texture for the topping. The real secret is in the sauce–the ketchup (or as my middle son says “caaatsup”). Don’t like processed foods? Buy the organic stuff.
- 1 lb ground hamburger
- 4 cups fresh green beans, ends removed and beans halved (see image)
- 6 medium carrots, peeled and cut into coins
- 1 white onion, chopped
- 2 cups ketchup (give or take)
- 4 cups prepared instant potatoes
- 2 teaspoons garlic salt
- 2 Tablespoons olive oil
In a large skillet, heat olive oil over medium heat. Saute green beans, carrots, and onions just until soft.
Add ground hamburger and brown. Stir in the garlic salt.
Remove from heat and stir in ketchup.
Pour into a 9 inch pie plate. Top with mashed potatoes.
Bake at 350 F for 25-30 minutes or until mashed potatoes begin to turn golden on top.
Cut into wedges as you would any pie. Enjoy!