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.
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
- 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. 🙂