Last week I shared a recipe from Proper Tasty’s website for Shepherd’s Pie Stuffed Potatoes. I’m trying something new with my kids in an attempt to advance their eating habits. I am introducing them to what I keep calling ‘mixed foods’ but all that means is anything that has another food touching another food item on the plate, like Shepherd’s Pie or Chicken Pot Pie, Lasagna etc. My two younger kids can’t seem to stop freaking out anytime food touches a different type of food on their plate. “It all ends up in the same place”, I keep telling them. This falls on deaf ears.
I have learned that the trick with food and kids is that if you just keep making them ‘try’ it, eventually they will like it. So this is my new goal for this year; get us beyond 3 different food items isolated on a plate.
In addition, we have celiac and food allergies so all of my recipes are modified to be gluten free, dairy free and egg free (and treenut free where applicable).
HERE is the original recipe if you want to make it.
Recipe with my substitutions:
1 lb of lean grass fed ground beef
Lea & Perrins gluten free Worcestershire sauce
1/2 tsp thyme
3/4 cup Kitchen Basics gluten free beef stock
1 Tbsp Cup 4 Cup gluten free flour
Pad of Earth Balance Original buttery spread
2 Tbsp Silk Almond Milk
6 Organic Potatoes
Prick the potatoes with a fork and heat on full power in the microwave for 10 minutes. Allow to cool while you make the filling.
Dice and saute the onion on a medium heat until it slightly wilts. Dice the carrot and add it to the pan, cooking for 3 minutes. Add the ground beef and break it up with a spoon. Cook until browned, stirring occasionally. Season with salt and pepper.
Stir in the frozen peas and cook for a further two minutes.
Add a tablespoon of Worcestershire sauce, the thyme and the beef stock then sprinkle over 1 Tbsp of flour. Stir again, then cook for 5-10 minutes until the sauce is reduced.
Cut the microwaved potatoes in half and scoop out most of the soft filling with a spoon, leaving a thin layer of potato around the edge of the skin.
Add the butter, milk and some salt & pepper to the cooked potato and mash it until creamy.
Fill the hollowed out potatoes with the beef mixture.
Using a piping bag or ziplock bag with a small corner cut off, pipe the mashed potatoes on top of the beef mixture.
Bake in the centre of a preheated oven at 200°C/400°F for 15 to 18 minutes until the mashed potato has browned to perfection.
Disclaimer: I am not endorsing any of the products used in the above video. These are the products I used to make the recipe and am not affiliated with any of the companies nor did I receive any compensation for their use. I have included links to Amazon so you can see what the product looks like (I find that helps me when I shop), these are not affiliate links.