Baby Sheppard's Pie

Featured in the Honolulu Star Advertiser on May 14, 2014.



Baby Sheppard's Pie

  • 1/2 pound lean ground beef, substitute with ground turkey or chicken
  • 4 1/2 cups Yukon gold potatoes, peeled and cut into 1-inch chunks
  • 1 cup chopped carrots
  • 1 cup kabocha, peeled and cut into 1-inch chunks
  • 1 cup onions, diced
  • 1 cup peas, frozen or fresh
  • 2 cups water, divided


  1. Preheat oven to 375°F.
  2. In a large casserole dish combine all ingredients except for the water.
  3. Cover dish with foil and bake for 45 minutes or until beef is cooked and vegetables are tender.
  4. Remove from oven and place half of the contents into a blender with 1 cup of water.
  5. Pulse on chop until mixture has a soft, chunky, consistency (continue blending to achieve a smoother consistency).
  6. Repeat with the remaining contents and water.
  7. Serve immediately or freeze in large ice cube trays for single serve meals.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
130 calories, 1.5 g fat, 0 g saturated fat, 15 mg cholesterol, 50 mg sodium, 22 g carbohydrate, 3 g fiber, 4 g sugar, 8 g protein


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