| Posted by Healthy Groms

This crowd-pleaser is an easy way to sneak veggies into your kids’ diet. Plus, it can be put in the freezer to serve as a meal for a later occasion – i.e. less cooking, yes please! This particular recipe of shepherd’s pie, courtesy of Jennifer Cheung from Kidspot, is also slightly healthier than most, so yes, go ahead and indulge in that second serving.


Serves 8 adults, or 16 kids – I hope for your sake you don’t have that many


1kg potatoes, peeled and cubed

2 tbsp light sour cream

1 egg yolk

2 tbsp olive oil

1 kg lean lamb mince

2 garlic cloves, crushed

1 onion diced

2 carrots, peeled and diced

1/2 cup frozen baby peas

2 tbsp low-fat margarine

2 tbsp plain flour

2 cups chicken stock

2 tbsp Worcestershire sauce

3 tbsp seeded mustard

1 tsp paprika




  • Settle the kids down for some screen time. They will love you for it, and you’ll love them not pestering you too.
  • Boil potatoes until tender.
  • Watch it! The puppy the kids had to have has almost nicked the lamb! Send him outside.
  • In a frying pan, cook the lamb for 5 minutes and then add the onion, carrots and garlic. Corn is also a great addition, the more veggies the better!
  • Cook for a further 5 minutes, then stir the peas through. Remove the pan from the heat.
  • Oh for goodness sake! Your eldest has started a fight with the youngest, which of course has ended in tears. Roll your eyes, breathe, and handle it like the super mama you are.
  • In another frying pan, heat the margarine and when bubbling sprinkle in the flour and stir until it starts to brown.
  • Add the Worcestershire sauce and whisk in the chicken stock, cooking until thickened.
  • Whisk in the seeded mustard.
  • Pop on the kettle. You’re probably not going to actually have a tea, but the thought was there. That half a bottle of sauv blanc in the fridge is calling your name...
  • Preheat the oven to 180°C.
  • Pour the sauce into the lamb mix, and mix. Then spoon the mixture into a casserole dish.
  • Drain and mash the potatoes, then stir through the egg yolk and sour cream.
  • Spoon mashed potato over the lamb and sprinkle with paprika.
  • Bake for 20 minutes or until the top is slightly golden.
  • Done! Pat yourself on the back domestic goddess, and serve up your delicious, nutrirtious shepherd’s pie to your little munchkins!


Love, LBL x


Jennifer’s original recipe, without my sassiness, can be found here >> http://bit.ly/1OtUJd0

Credits to Saint John's Hospice for the cover image, and Jennifer for the image included with the recipe.

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