
Sweet potato shepherd’s pie


Sweet potato shepherd’s pie
Toddler recipe
Servings: 6
Preparation: 5 minutes
Resting: 15 minutes
Ingredients
- 6 x 59 ml Mother Hen Sweet potato, thawed
- 6 x 59 ml Mother Hen beef, thawed
- 250 ml corn kernels frozen or canned (organic preferred)
- 1 tablespoon of butter, melted
Instructions
- Preheat the oven to 375°F.
- Butter 6 small ramekins with the melted butter.
- Place the beef puree on the bottom, add the thawed corn and drain well and finish with the sweet potato puree.
- Transfer the ramekins to a baking sheet and bake for 15 minutes.
- Let cool slightly and serve.
Tip
Shepherd’s pies can be made ahead to be frozen!