For 18-Month-Olds: Baby Shepherd's Pie
Prep time: none
Cook time: none
Half a 22-oz. bag of frozen mashed potatoes
1 10-oz. package frozen carrots (cut in tiny chucks) and peas
1 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 1/2 ib. ground beef
1/2 cup Italian-flavored breadcrumbs
Salt and pepper, to taste
Nonstick cooking spray
1. Preheat the oven to 375F. Prepare potatoes according to package directions; set aside. Meanwhile, cook carrots and peas in boiling water. Drain thoroughly set aside.
2. Warm olive oil in large heated skillet. Add chopped onion and saute until soft (about 5 minutes). Remove onion with slotted spoon; set aside. Add garlic to skillet and cook about 2 minutes. Crumble in ground beef; cook until browned. Drain off excess fat, and then mix in onions, carrots, and peas. Stir in breadcrumbs, salt, and pepper.
3. Coat a 10-inch round casserole dish with nonstick cooking spray. Spoon the meat-vegatble mixture into dish. Spread mashed potatoes evenly over top of mixture. Bake until potatoes are lightly browned, about 30 minutes. Let cool slightly, then cut into wedges and serve.