Alright y’all I have to be honest. This is an amazing family-friendly, toddler approved dinner but it’s also one of my guilty pleasures. I LOVE shepherd’s pie. And when I started making Hidden Veggie Shepherd’s Pie and lightening up the recipe all around, I didn’t feel guilty getting seconds anymore!
This Hidden Veggie Shepherd’s Pie will be an easy win in your household for kiddos of all ages. Babies under 1 can enjoy this all the way up to us adults. The hidden cauliflower in the mashed potatoes are an amazing way to add an extra source of veggies, plus the ground turkey substitution makes for a leaner, healthier meal!
If you’re looking for an easy weeknight meal to feed your toddlers, look no further than this decadent Hidden Veggie Shepherd’s Pie recipe.
Ingredients Needed for Hidden Veggie Shepherd’s Pie
Russet Potatoes: About half of the mashed topping for this Hidden Veggie Shepherd’s Pie is made up of potatoes. Feel free to use any kind of potatoes you’d like, but I used russet.
Cauliflower: The other half of the mashed topping will be made of cauliflower (the hidden veggie!). You honestly cannot even tell it’s there when you sit down to eat the final product. It’s delicious and healthy, a win-win.
Whole Milk: You can use low fat milk or milk alternatives here, but I highly recommend organic whole milk if making this for your toddler! This way they get lots of full fats for brain growth!
Butter: A must for the creamy texture and rich flavor of the cauliflower mash.
Grated Parmesan: Grated or finely shredded would work fine here. Adds tons of flavor to the cauliflower mash!
Garlic Powder: For flavor in both the mash and the meat filling.
Onion Powder: Also used in both the mash and meat filling to add flavor.
Olive Oil: Avocado oil is also a great alternative!
Sweet Onion: White onion or yellow onion can work as well! I also use shallots if that’s all I have on hand!
Ground Turkey: You can also use ground chicken for this recipe. I recommend staying away from ground beef in this recipe just to keep it lighter and healthier, but beef would also taste yummy.
Chicken Broth: I love using Better than Bouillon as I can always have it on hand in my fridge, and it is delicious!
Tomato Paste: I highly recommend getting tomato paste in a tube as it lasts much longer in the fridge than a can does, and is perfect when you need smaller amounts like in this Hidden Veggie Shepherd’s Pie recipe!
Worcestershire Sauce: A little bit goes a long way to help create flavor for the sauce.
Fresh Rosemary: I happen to have a rosemary bush in my garden, but you can buy a little from the store. Dried rosemary is fine but not preferred!
Frozen Mixed Veggies: One of my favorite things to use in dinner recipes to help make things quicker and easier when feeding the family on a busy weeknight!
Shredded Cheddar Cheese: The necessary topping for a perfect shepherd’s pie! Pre-shredded or freshly shredded both work great.
Baby-Led Weaning for Hidden Veggie Shepherd’s Pie
This is a great dinner for baby-led weaning because everything is fairly mushy and easy for babies to eat. For the 6-9 months babies, you’ll probably want to mash up the peas and other veggies with the back of a fork just to prevent any choking hazard.
When you first start feeding your baby you will want to slowly rule out all major allergens before giving them this shepherd’s pie. The only one included in this Hidden Veggie Shepherd’s Pie recipe is dairy.
Storage for Hidden Veggie Shepherd’s Pie
If you’re lucky enough to have any leftovers, this pie can be stored in the fridge for up to 3-5 days. It’s some of the BEST leftovers ever!
I also highly recommend making this as a freezer meal, especially if you are expecting a new baby and want a stash of ready-made food for postpartum. Make the entire meal, let it cool completely then wrap it completely in plastic and freeze for up to 3 months. Thaw in the fridge overnight and throw in the oven to reheat.
Tools Needed to make this Hidden Veggie Shepherd’s Pie
Hidden Veggie Shepherd’s Pie
Ingredients
- 3 russet potatoes, peeled and cubed
- 1 head cauliflower, cut into florets
- ½ cup whole milk
- ¼ cup butter
- ½ cup grated parmesan cheese
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 Tbsp olive oil
- 1 small sweet onion, finely diced
- 1 lb ground turkey
- 1 cup chicken broth
- 3 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- 1 sprig fresh rosemary, chopped
- 1 bag frozen mixed veggies (12 oz)
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400. Spray a large casserole dish with oil.
- Add the potatoes to a large pot of salted water and bring to a boil. Boil for 10 minutes, then add the cauliflower and boil for another 10 minutes.
- Drain and move to a large mixing bowl, adding in the milk, butter, parmesan, half of the garlic powder, half of the onion powder, and salt. Blend using a hand mixer until smooth. Set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and saute for a few minutes until soft. Add the ground turkey, remaining garlic powder and remaining onion powder and cook until the meat is browned.
- Add broth, tomato paste, Worcestershire sauce and rosemary. Simmer on low for about 10 minutes.
- Add in the frozen mixed veggies and mix well. Pour the contents of the pan into the casserole dish. Next, add the mashed topping.
- Bake for 10 minutes then add the cheddar cheese in an even layer on top. Bake for another 10-15 minutes. Enjoy!
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