Baby Shepherd’s Pie Puree
Growing up, one of my favorite meals was Shepherd’s Pie. My kids have developed a love for it as well. So why should the baby’s be left out of all the delicious goodness of the potato, beef, carrot, green bean and onion combination?
Baby Shepherd’s Pie
Lisa @ Onceamonthmom.com
- 0.5 lb ground beef
- 3 cups potatoes, peeled and chopped
- 1.5 cups carrots, peeled and diced
- 1 small onion, diced
- 1 cup green beans
- 2 cups water
Preheat oven to 375F. Place all ingredients, except water, in large casserole dish. Bake covered 45 minutes or until beef is cooked through and veggies are tender. Puree, adding water 1/2 cup at a time until desired consistency.
Transfer mixture to a nonfreezer gallon bag. Cut a small hole in the bottom corner of the bag and use it to pour/squeeze the purees into ice cube trays. DO NOT OVERFILL. Only fill each cube up to the sides and not overflowing the sides. Cover each tray with aluminum foil and label. Freeze for at least 24 hours before transferring to quart or gallon freezer bags for long-term storage.
Servings: 18 ice cube sized servings
**conversion chart image provided by Erik Spiekermann