Okay, I have a confession. I haven’t actually made this recipe myself. I found it and had all intention of making it but you know how things go as a mom (poopsplosions, toddler requests etc) so my husband has made it. It’s become one of our favourite recipes and we make a double batch so we can have leftovers for days!

Yes, you heard that right, this is a leftover meal! Woo hoo! It also would work for a large group gathering. You can whip it up and let people serve themselves.

This is the easiest way to do Shepherd’s Pie. No peeling and boiling and mashing potatoes (and then scrubbing a pot of stuck-on potatoes). It’s more or less one pan and then just baking the potatoes in the oven. We did try the potatoes in the crock pot and while it worked it wasn’t the same as an oven-baked potato.

We’ve even coaxed E to eat it. I mean how can you not like Shepherd’s Pie? It’s the perfect combination of meat and potato. Toddlers will be toddlers though and unless it walks, talks and tastes like a banana, he doesn’t want to eat it. He did finally take a spoonful and then finished his plate (because it’s that good!)

This is the perfect meal for a chilly fall day. It’s warm and comforting and fills you up. We haven’t made many adjustments but the original recipe is from Together As A Family. If you’re looking for a cozy comfort dinner, try this one!

Baked Potato Shepherd’s Pie

Ingredients

• 1 lb ground turkey or beef
• 1 cup thinly sliced carrots
• 1/2 TBSP dried onion
• 2 cloves garlic (minced)
• 1 tsp salt
• 1/4 cup flour
• 2 TBSP tomato paste
• 2 1/2 cups low sodium beef broth
• 2 tsp Worcestershire sauce
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1 cup frozen peas, carrots & corn
• 2 cups shredded cheese (cheddar works best)
• 8 baked potatoes

Directions

1. Wrap potatoes in tin foil, poke holes in them and bake in oven for 1 hour at 425°.
2. In a large skillet, over medium high heat, cook meat and carrots. Once the meat is browned and carrots soft, drain if necessary. Add garlic, dried onion and salt. Cook for another minute.
3. Sprinkle the flour over the meat mixture and cook for another minute, stirring constantly. Then stir in tomato paste, beef broth, Worcestershire sauce, oregano and thyme. Let it come to a boil, then reduce heat to medium-low and simmer for 20-25 minutes or until thickened.
4. Add frozen peas, carrots & corn. Simmer for another 5 minutes to heat through. Remove from heat.
5. To serve, cut potatoes in half lengthways. Fluff up the inside and sprinkle cheese over it. Add the desired amount of meat mixture and sprinkle with more cheese if desired. Enjoy!