Shepherd's Pie

Want to get about a bazillion servings of veggies into picky eaters? This is your recipe, folks.

Eliza and Jake are both very picky about which vegetables they’ll eat (Jonas and I will eat about anything), but I can get tons of veggies in their bellies by being a bit sneaky. This recipe is a take on the classic shepherd’s pie using tons more veggies. I just set off to use what I had on hand. Any starchy veggie can be added easily to mashed potatoes, and I had butternut squash left over from making autumn golden vegetable lasagna and more cauliflower and potatoes than I would need for this week’s recipes. Also in the fridge/freezer with nowhere to go: ground beef, shredded cheese, and frozen mixed veggies. Thus my version of Shepherd’s Pie was born.

Shepherd's Pie

Shepherd’s Pie

Serving size: 6

Loosely based on a classic Shepherd’s Pie recipe from The Everything Classic Recipes Book.


1/2 lb ground beef
8 oz frozen mixed veggies (we used peas, corn, & green beans)
4 potatoes, peeled and cubed
1/2 head cauliflower, cut into small florets
1 cup butternut squash, peeled and cubed
1 1/2 cup beef broth
3 cups water
2 Tbsp butter
2 Tbsp milk
1/4 cup Colby jack cheese, shredded
1/4 tsp onion powder
1/4 tsp paprika
salt and pepper to taste


Preheat the oven to 400 degrees.

Add the water, potatoes, squash, and cauliflower to a large pot. Bring the water to a boil. Boil until veggies are tender, about 10-12 minutes.

Meanwhile, saute the ground beef over medium heat and cook until browned. Drain. Add the frozen veggies to the meat with the broth. Cooked until warmed through, about 5 minutes. Add onion powder and salt and pepper. Pour into an ungreased 9” x 13” casserole dish.

When the boiling veggies are done, drain. Mix with a hand mixer or stand mixer with butter and milk until mashed potato consistency is reached. Salt and pepper to taste.

Spread the mashed veggie mixture over the meat mixture. Sprinkle paprika and cheese over the top.

Bake for 20 minutes. Let sit for about 10 minutes before serving.

Tip: You can pretty much make this with any combo of veggies you like. It’s also great with carrots, onion, and celery. You can also sub out the mashed veggies for mashed potatoes or mashed sweet potatoes.

Tip: For a healthier version, use ground turkey or ground bison. For a heartier version, use increase the ground beef amount to 1 lb.

This recipe is so hearty that you don’t even notice that you’re eating 90% vegetables! Delicious.

What have you been eating lately?