Foodie Friday: Shepherd’s Pie

Believe it or not, I’ve had a shepherd’s pie on the meal plan for Sunday pretty much for the past month and only just made it this past weekend. A certain someone.. cough , cough..Chris! .. seemed to claim that he did not like shepherd’s pie and worked his magic to get me to make something else week after week.

..Until now.

The squash had been sitting for a month (yes I said squash) and needed to be eaten up before going bad. So that was it. This past Sunday, there were no if’s and’s or but’s…  I made my version of shepherd’s pie and it was glorious.

Since Chris agreed that it was a recipe for the vault, we figure I better share it with all of you right away.

Laura’s Shepherd’s Pie

What You Need:

  • 1lb extra lean ground turkey (or your meat of choice)
  • 1 onion; chopped
  • s&p
  • thyme
  • basil
  • oregano
  • 1 C frozen peas
  • 1 can stewed tomatoes
  • 3 medium sized potatoes; cooked and mashed
  • 1 butternut squash; cooked and mashed
  • smoked paprika

What You Do:

(The prep is the most time consuming part of this dish; hence why it is good for a Sunday supper.)

– while your potatoes and squash are cooking, brown the turkey in a pan along with the onions, a pinch of s&p and a few pinches of thyme, basil and oregano.

– once everything is cooked, and potatoes/squash mashed, gather everything up along with a good sized casserole dish.

– first step is to spread the meat mixture on the bottom of the casserole

– next up pour a layer of frozen peas

– now for a layer of stewed tomatoes (only the tomatoes though, try to take as little liquid as possible from the can). I really enjoyed the flavour of these olive oil and garlic ones btw..

– now for the fun part. Finish off by topping everything with the mashed potatoes and squash. I spooned them on separately and then swirled them together finishing by sprinkling it with paprika.

– bake uncovered in a 375 degree oven for about 35 minutes (until the top is starting to brown)

– dish out some healthy servings and you’re good to go!

This is definitely a vitamin-packed recipe that will be making the rounds in our house this winter. 🙂


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