Baby Shepherd’s Pie & Life with Baby

Shepherd’s Pie is a comfort food with veggies, ground beef or lamb, and best of all, mashed potatoes. It’s filling, it’s hearty, and it’s absolutely delicious. Best of all, it’s a very easy dish. 
I wanted to make shepherd’s pie, but instead of throwing it all together in a baking dish, I decided to make use of the actual ingredient- potatoes. So I baked the potatoes, scooped out the filling, made mashed potatoes, and assembled it all into these little potato bowls. So cute, right? 

These “baby” shepherd’s pies sort of tie into something I promised I would talk about. Baby.

Many people scare you before you have a baby. “You won’t have any time for yourself!” “Say goodbye to your sleep!”

Okay…maybe that’s true for a while. What is more true is that your entire life changes…it’s not about you anymore. It’s all about the baby. Your time, your energy, your efforts are all directed towards the baby. 
As a stay at home mom, I’ve had to seriously rearrange any form of schedule I had. Now everything is revolving around the baby, so when do I have time to cook? I’ve learned a few things that have made my time in the kitchen super productive. 
1) Meal prep day: Save this day for doing as much prepping as possible. I like having a menu set for the week, then chopping/cutting/cooking/steaming whatever foods I can think of that would otherwise take up time during the week. Examples: boiling 5 eggs for each day of the week, chopping tomatoes/onions for cooking, steaming sweet potatoes/zucchini/green beans for easy sides, making a big pot of quinoa to last a few dinners. 
2) Simplify the meals: when you have a baby, you kind of have to sacrifice 5-course meals. One pot dishes, crockpot meals, and make-ahead dishes can save so much time. Pinterest is very helpful for easy meal ideas. I love making Chinese sesame chicken, chilis, slow-cooked roast beef in my crockpot for easy meals. 
3) Use a baby carrier: whenever it’s one of those days that the baby won’t sit in the swing, won’t stop fussing, and just wants to be held, a baby carrier or wrap is a huge lifesaver. When I use my wrap, I have to be careful about cooking, but I can do prep-cooking and other small tasks very easily. Wrapping my baby helps me focus more, because I’m not worrying about him crying or wanting my attention. He enjoys the experience too, because he loves watching and looking around as I move about in the kitchen. It’s a win-win situation!
There are tiring days, and there are good days…but there are no bad days, because little squish makes each day so much happier and brighter. 

Baby Shepherd's Pie

4 servings

Baby Shepherd's Pie


  • 4 medium russet potatoes, washed well
  • 2 tablespoon light oil 
  • 1 cup cooked ground beef 
  • 1/2 cup frozen veggies (I used peas, corns, and green beans)
  • 1/4 cup diced carrots
  • 1/4 cup diced celery
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon tomato paste
  • 1/2 cup chicken broth
  • 1 tsp dried parsley
  • 3 tablespoon butter
  • 1/4 cup milk or more to taste
  • Salt and pepper to taste


  1. Pre-heat oven to 400 Degrees F. Poke the potatoes all over with a fork. Place the potatoes on a baking tray and bake in the oven for 60 minutes, or until a fork poked through goes in easily. 
  2. While the potatoes are baking, make the filling by sautéing the onion, garlic, carrots, and celery in the oil for 5-6 minutes, until slightly soft. Add the ground beef, frozen mixed veggies, tomato paste, chicken broth, and parsley/salt/pepper. Stir together and cook on low for 5-6 minutes, until the flavors are combined and everything is heated through. It should resemble a thick gravy. 
  3. When the potatoes are done baking, slice off the top 1/3 portion. Scoop out the inside of the potato, leaving about 1/4 edge all around the potato. Be sure not to take out too much potato filling. This way, the filling won't leak through the potato bowl. 
  4. Make the mashed potato using the scooped out potatoes. Since it is still warm, just mash it with a fork, add the butter and enough milk to make it smooth. Add salt and pepper to taste. 
  5. Place each potato bowl onto the baking tray again. Place about 3-4 tablespoon of the filling into each bowl. Top with mashed potatoes.
  6. Bake the potatoes again for 20 minutes at 400 Degrees F until the tips are nicely browned. 
  7. Let cool for 5-10 minutes and serve hot. 


These make great leftovers too! If any more mashed potato and filling is left, just layer into a bowl or dish and bake or warm in oven.



This entry was posted in entree.

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