Shepherd’s Pie

Well, guess I’m a little late for New Year’s sooooo, happy almost new month, guys! I would say my excuse for not writing is school and work, but to be honest it’s truly been a unmotivation to blog. Bloggers go through phases, right? All I’ve felt like doing after homework is watching Netflix, knitting and sleeping. Guess I need to get back on the blogging bandwagon if I want to encourage some cooks!

On that note, here’s the recipe I promised on my facebook page several weeks ago…. it’s a pretty rockin’ version of Shepherd’s Pie! I made it up based on the veggie soup I had in my fridge that was begging to be eaten and a 10-lb bag of white potatoes sitting on my shelf (needless to say, I only used five taters…guess I need to research somemore recipes!). Cobalt and I were so hungry the night I made this that we ate nearly half of the casserole…with the help of his sister, too of course ;-)

My absolute favorite things about this recipe is that it took maybe 45 minutes all together to make; and it was SO affordable. I mean I got the bag of potatoes for $3 at Aldi. The vegetable soup if you bought it in a can or as a frozen veggie mix is probably about $2; and a half-bag of cheese is about $1.25. So ~$6 for a meal that feeds 4 people? FULL OF VEGETABLES?? Sweet!

SHEPHERD’S PIE

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Ingredients:

  • 3 TBS olive oil
  • 1/2 lb ground turkey
  • Spices (salt, pepper, cumin, red pepper, garlic powder, onion powder)
  • 5-6 potatoes, sliced thinly (unpeeled)
  • Pinch of salt
  • Leftover veggie soup, drained (you could buy this in a can or just use a bag of frozen mixed vegetables for the same, if not cheaper, price)
  • Cheddar cheese, shredded
  • 3 TBS cream cheese
  • Salt, pepper, and thyme

Directions:

1. Fill a medium pot with the potatoes and fill with water until potatoes are just covered. Sprinkle with salt and let boil on stove (on medium-high heat) until potatoes are soft — 15 minutes or so.

2. While potatoes are boiling, turn on another eye of the stove to medium high and place a nonstick skillet (I used cast iron) on it. Pour oil in the pan and let heat for a minute or two. Add ground turkey and cook until no pink is left (if the pan dries up too quickly either turn the heat down a bit or add more oil, 1 TBS at a time). 

3. Meanwhile, drain the veggie soup (I saved the broth for another meal) and pour contents into the bottom of a casserole dish. Heat in the microwave on HIGH for 3 minute intervals, stirring to mix the heat after each time.

4. When meat is finished cooking add spices. and then combine with veggies that are in the casserole dish, mixing well.

5. When potatoes are soft, drain them carefully in a colander in the sink. Leave them in the colander for a moment. Put the pot back on the stove and add the cream cheese to let melt slightly. Return the potatoes to the pot and mash with a potato masher or blend with a hand mixer (if using this, pour a bit of milk in with the potatoes to prevent the mixer from choking). Salt and pepper the potatoes as needed (be wary on the salt — pepper does a better job of seasoning without the danger of hypertension) or go Hope-style and add a couple of tablespoons of green spices (thyme, rosemary, Italian seasoning, etc.).

6. Spoon potatoes on top of veggies/meat mixture. Sprinkle cheese on top and microwave for 1 minute, until cheese is melted.

7. Serve immediately.

P.S. This makes GREAT leftovers to bring to work/school!

 

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