Thursday, April 14, 2011

Shepherd's Pizzzzzie

I love warm, satisfying foods.  It's one of my (many) epicurean downfalls.  I love corned beef & cabbage, New England clam chowder, baked spaghetti, etc etc etc x 1,000,000.  When I was a kid, my sweet tooth was my biggest issue.  Bean and I used to sneak candy all the damn time. Now, though, it seems like perhaps my taste buds have matured, and while I love a good cookie or piece of pie every now & again, savory, and consequently, calorie & fat laden, foods are my faves.  This recipe was from a few days ago, and I loved it a lot.  I definitely will make it again! If you try anything I've made here, this would be the one I would recommend first, it's easy and really tasty!

Veggie and Ground Turkey-filled Shepherd's Pie

1 pound 99% fat free ground turkey
1 pack instant mashed potatoes
1 can mixed vegetables
Any other vegetables that you might desire, I added asparagus, yellow squash, and onions
1 tsp olive oil 
2 tbsps margarine (for the potatoes, if the package calls for it) 

Thaw ground turkey. Heat olive oil in skillet and start sautéing any fresh vegetables you are adding to the dish.  While vegetables are still al dente, add ground turkey, break up turkey with back of spoon and cover. While turkey is browning, prepare mashed potatoes according to directions on package.  When turkey and vegetables are cooked, drain and deposit turkey & vegetables into a glass 8 x8 baking dish.  Let mixture cool slightly, then dollop mashed potatoes on top of the turkey & vegetables making sure the potatoes cover the entire top of the dish.  Bake in preheated oven on 350 for 15-20 minutes, or until the mashed potatoes have browned on top.  Enjoy!

The good thing about this recipe is that it will last for a few meals, and I promise that it really doesn't get boring!

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