Carrots and potatoes and beets, oh my! #SundaySupper has a menu from appetizers and dinners to breakfast and sides, and even desserts featuring rot vegetables. I put a fun and simple twist on a classic just in time for St. Patrick’s Day with my Shepherd’s Pie Loaded Baked Potatoes.
Shepherd’s Pie Loaded Baked Potatoes
My kids love a book called I Will Never Not Ever Eat a Tomato with Charlie and Lola from that cartoon TV show. They’ve actually never watched the show, but I stumbled upon the book in a little bookstore in Burlington, Vermont about two years ago. It was shortly after The Bug, following the unfortunate timing of stomach virus onset just after eating a spaghetti dinner, banned all tomato products from his life except ketchup. When I saw the title I knew he had to have it.
It is a super cute book, and one that I actually don’t mind reading repeatedly. Little Lola is an extremely picky eater. Big brother Charlie does everything he can to get her to eat a nutritious dinner by insisting that he is giving her Orange Twiglets from Jupiter, Green Drops from Greenland, Cloud Fluff, and Sea Nibbles from the undersea grocery store, and not the carrots, peas, mashed potatoes, and fish sticks that she so despises. But the tables get turned on Charlie when, much to his surprise, she requests the most dreaded veggie of all – tomatoes – by asking for “moonsquirters”.
Now I must say, as happy as I am that they enjoy reading the book, I was hoping the tactic would work for me. My kids are not picky eaters in the least, but The Bug doesn’t care whether I call them tomatoes or moonsquirters – he is NOT going to eat them.
And Little Dude, well, he needs a book called “I Will Never Not Ever Eat a Potato” because the kids refuses any sort of potato. Well except fries (yes, even homemade oven fries, and not just the French fries he steals off of daddy’s plat when we go out to eat) and that time that I made potato waffles. But calling it “cloud fluff” is not going to convince him to dig in to a pile of mashed potatoes. He won’t eat them roasted or even loaded with cheese.
But it was definitely his loss that he won’t eat them baked either, because the rest of us loved these…
These Shepherd’s Pie Loaded Baked Potatoes were a total family-pleasing dinner. Well, except my little picky potato dude who ate all the filling but insisted that I remove all evidence of potato contamination from his plate. The Bug devoured his entire serving plus seconds, and even took some of the leftover filling in his thermos for lunch a couple days later. And The Hubby and I enjoyed ours as well. It really couldn’t be easier, either. Bake some potatoes in the oven or microwave, cook up a simple filling with ground beef and frozen veggies, load those potatoes and top with plenty of cheese.
Now I know I’m gonna get flack. Shepherd’s Pie has lamb. Shepherd’s Pie has a more traditional brown gravy-type sauce. The potatoes aren’t mashed. Can we just say it’s inspired by Shepherd’s Pie and leave it at that? It tastes good. Just go make it. Call it Beef and Veggie Loaded Baked Potatoes if you like. It’s all good. I’m ok with that.
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- 4-6 baking potatoes
- 1 pound lean ground beef
- ½ medium onion, chopped (roughly ½ cup)
- 1 garlic clove, crushed or minced
- ¾ cup tomato paste (one 6-ounce can)
- ¼ cup Worcestershire sauce
- 1½ cups beef broth
- 2 cups frozen mixed vegetables, thawed (carrots, peas, corn, and green beans)
- 1 cup (about 4 oz.) shredded cheddar cheese
- Bake the potatoes in a 400°F oven for about an hour or until they can be pierced easily with a fork. Or you can cook in the microwave for about 10 minutes, rotating after five minutes.
- While the potatoes are cooking, heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper. Cook, breaking up the meat, until it is browned. Drain any excess grease.
- Stir in the tomato paste, Worcestershire sauce, and beef broth.
- Add the vegetables, bring to a simmer, and cook until thickened slightly. Season to taste with salt and pepper.
- Cut a slit down the length of one potato then another one perpendicular to make an "x". Squeeze the sides of the potato to open it up and place in a glass baking dish. Repeat with the remaining potatoes.
- Spoon the filling into the potatoes and top with shredded cheese.
- Return to a 400°F oven for about 5 minutes, or place under the broiler for 2 or 3 minutes, or until cheese is melted and lightly browned.
Here’s some more creative takes on Shepherd’s Pie…
And the rest of the #SundaySupper Root Vegetable Recipes…
- Chipotle Sweet Potato Chips from Momma’s Meals
- Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
- Roasted Parsnip, Carrot and Garlic Soup Rants From My Crazy Kitchen
- Roasted Sweet Potato Soup from Magnolia Days
- Root Vegetable Soup with Herb Croutons from An Appealing Plan
- Root Veggie-White Bean Salsa The Weekend Gourmet
- Spicy Beet Hummus from And She Cooks
- Waffled Carrot Latkes from A Kitchen Hoor’s Adventures
- Beetroot Orange Marmalade with Fluffy Sweet Potato Biscuits from Dad Whats 4 Dinner
- Carrot Cake Baked Oatmeal from Hezzi-D’s Books and Cooks
- Carrot Cake Smoothie from Brunch-n-Bites
- Carrot Cake Waffles from Alida’s Kitchen
- Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
- Bacon-Potato Torte from Tramplingrose
- Beef & Root Vegetable Hand Pastries from Gate to Plate
- Beet, Blue Cheese and Bacon Pizza from Caroline’s Cooking
- Cassava Cake from Basic N Delicious
- Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
- Hearty Stew Hand Pies from The TipToe Fairy
- Roasted Root Vegetable Panzanella Salad from The Chef Next Door
- Roasted Sweet Potato Waffles from Our Good Life
- Root Vegetable and Carrot Flatbread from Family Foodie
- Shepherd’s Pie Stuffed Baked Potatoes Cupcakes & Kale Chips
- Skillet Breakfast Potatoes from Life Tastes Good
- Sweet Potato Shepherd’s Pie from The Crumby Cupcake
- Turnip Rutabaga and Root Veggie Beef Stew from Cindy’s Recipes and Writings
- Wild Rice Vegetable Bake from Wholistic Woman
- Baked Potato Wedges with Parmesan and Garlic from Bobbi’s Kozy Kitchen
- Beet, Greens and Goat Cheese Gratin from Monica’s Table
- Boxty (Irish Potato Pancakes) from Curious Cuisiniere
- Browned Butter Braised Baby Turnips from Food Lust People Love
- Butter-Braised Spring Carrots from The Redhead Baker
- Caprese Twice Baked Potatoes from Seduction in the Kitchen
- Carrot Ribbon and Orange Salad from Pies and Plots
- Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
- Classic Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
- Honey Dijon Roasted Carrots from Renee’s Kitchen Adventures
- Japanese Sweet Potato Fries from kimchi MOM
- Jicama Home Fries from Casa de Crews
- Lemon Thyme Au Gratin Potatoes from Vintage Kitty
- Moroccan Harissa Potatoes from Palatable Pastime
- Roasted Balsamic Carrots from Confessions of a Cooking Diva
- Roasted Root Vegetable Farro from Cooking Chat
- Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
- Roasted Vegetables from Delaware Girl Eats
- Root Vegetable Mash from Feeding Big and more
- Rooty Dauphinoise from Jane’s Adventures in Dinner
- Smashed Potatoes from Taste And See
- Smoked Sausage Potato Casserole from Kitchen Gidget
- Spicy Carrots & Potatoes from Sweet Mornings
- Sweet Potato Shoestring Fries from Grumpy’s Honeybunch
- Best Ever Carrot Cake from Fantastical Sharing of Recipes
- Carrot Cake Cheesecake from Angels Home Sweet Homestead
- Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
- Carrot Cookies from The Freshman Cook
- Chocolate Carrot & Squash Muffins from What Smells So Good?
- Classic Carrot Cake from Cosmopolitan Cornbread
- Fudgy Beet Brownies from Beauty and the Beets
- Gluten Free Carrot Cake from Real Food Real Deals
- Golden Beet Chips with Sea Salt from Sunday Supper Movement