Happy Thursday to you all! It’s almost the weekend and I’m excited about it. This last couple months has been absolutely crazy at work. It’s really wonderful to see so many people starting their path to health but I’m a little glad that it’s starting to taper now. I was starting to miss my relaxation (and cooking) time. So here is a great recipe directly from my Momma’s kitchen.
My mom is a fabulous cook. She claims to hate it but how can you hate something you’re so good at?? I think she gets tired of cooking every single night (who wouldn’t) but goodness knows we would have been a MUCH less healthy family without her daily meals.
She is one of those people who can whip up a meal when the fridge and pantry are completely empty. If friends stop by for a chat, she has the most creative and delicious appetizers on the table within 5 minutes. She has mastered the art of feeding AND socializing with people. Those who have tried it know how hard that can be.
She taught me this recipe before I left for college and it quickly became my signature dish. She uses mashed potatoes from the box (understandable with 4 kids and no time) but I love mashing potatoes. They taste better and I get to let out my pent-up aggression on them. So I turned to my friend Alex for some further input. She is also an amazing chef and trained in the art of food.
So here is my combination from the two lovely ladies. My mom’s was quicker but slightly healthier and Alex’s was a little more time-consuming but richer and more savory.
Mom’s Shepherds Pie
Note: This is a delicious dish but if you’re trying to lose weight, do not eat it for dinner. You don’t want the potatoes sitting in your stomach all night. Unless you use the energy, it will turn into fat.
- 5 medium potatoes
- 1 cup organic butter
- 1 cup milk (unsweetened almond, coconut, whatever…)
- 1.5 lbs ground turkey
- 2 Tbsp high heat oil (like coconut or grape seed)
- 1 onion
- 3 carrots
- 1 zucchini
- 4 cloves garlic
- 1 cup gravy (I use Bisto but it contains trace gluten so be careful)
- salt and pepper
- Preheat the oven to its lowest setting.
- Chop potatoes into small pieces. Boil them in a large pot of water until soft when stabbed with a fork.
- While they’re boiling, chop the onion, carrots, and zucchini.
- Drain the potatoes and mix in a large bowl with butter and milk. Mash them all up! Set aside.
- In a large pot (yes a large pot) sauté the onions, carrots, and minced garlic on medium heat. Cook until onion is transparent, about 5 minutes.
- Add turkey and zucchini to the skillet. Cook for 5 minutes then add gravy. Continue to cook until meat is browned.
- Spread out the turkey mixture evenly in the pot then layer the potatoes on top.
- Heat in the oven for 5 minutes to let juices mix.
I hope you’re all having wonderful days. Love and a grin. – Ash