Guard the Flock Pie


  • 1 tablespoon vegetable oil
  • 1 large Florida onion, peeled and chopped
  • 1 large Florida carrot, peeled and chopped
  • 1 pound lean ground beef or turkey
  • 1 cup low sodium vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dry rosemary
  • 1 cup Florida green beans, chopped
  • 3 pounds Florida potatoes, peeled and cut into chunks
  • 2 tablespoons unsalted butter
  • 1/2 cup low-fat milk
  • salt to taste


  • Preheat oven to 375 degrees.
  • In a large pan over medium-high heat, heat the oil; add the onion, carrot and meat. Cook until done, 8 to 10 minutes.
  • Drain the fat and add the broth, tomato paste and rosemary. Simmer until the juices thicken, about 10 minutes, add the green beans. Pour the mixture into a 1 1/2-quart baking dish; set aside.
  • Bring potatoes to a boil. Cook until tender, about 20 minutes; drain. Mash the potatoes with the butter, milk and salt. Spread over the meat mixture. Bake until golden, 30 to 35 minutes.

Tip: For Baby – After cooking potatoes in step 4, remove 1 cup of the potatoes before adding butter, milk and salt. Place in food grinder and puree. Freeze any extra in ice cube trays for use later.

Yield 6 Servings

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