In just a few more days, we will be home…
But for the next few days, we must get through one more day of work, two hockey games and a fridge that now has a few less perishable items in it.
It’s cold here in Muskegon—only about 30 degrees for most of the day—so we skipped a run, skipped a walk over to the clubhouse for a swim and popped in a workout DVD and sculpted our arms and abs; I also opted for a warm, comforting meal for dinner.
Shepherd’s pie—my way (with NO PEAS, lean ground turkey and goat-cheese mashed potatoes)!
Here’s the recipe:
1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely chopped onions
4 cloves garlic, finely minced
8 ounces ground turkey, frozen or thawed
1 1/2 cups cubed zucchini or yellow summer squash
3/4 cup chopped carrots
2 cups chopped cauliflower
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon oregano
Salt and pepper to taste
1/4 cup white wine
1 to 1 1/2 cups prepared mashed potatoes
2 ounces soft goat cheese (I used a garlic and herb variety)
Heat olive oil and butter in a large, deep skillet over medium-high heat. Add onions and garlic to pan and cook until slightly translucent. Add turkey and cook until mostly brown and almost cooked through. Add zucchini/squash, carrots and cauliflower and cook about 5 minutes or until slightly soft.
Add herbs and salt and pepper to taste and stir to incorporate among meat and vegetables. Add wine and cook about 5 minutes. Set aside to cool a bit.
Prepare mashed potatoes (I used instant and used half water and half chicken broth for a bit more flavor.) and stir in goat cheese until smooth and creamy.
Preheat oven to 350 degrees. Spray pie pan or square baking dish with nonstick cooking spray. Place meat and vegetable mixture in pan and spread evenly. Top with mashed potatoes and spread evenly.
Bake for 20-25 minutes or until pie is heated through and potatoes are just starting to brown. Pet your faithful canine companion as he lays on the floor waiting for the food to come out of the oven.
This dish was delicious. The vegetables still had some chew to them. The white wine gave the meat and vegetable mixture a little zing. And the goat cheese gave the potatoes a great zippy taste, almost like adding a little sour cream to a buttery baked potato.
Christopher and I split the pan, but we easily could have set aside another serving for one of us for lunch. We definitely were satisfied and warm from the belly out. 🙂
I hope you’ll try it—and mix it up with what veggies, meat (or meat substitutes) and cheese you love! I will definitely try this again with different veggies; I think mushrooms would be fabulous here.
We’re about to go relax, eat a couple Christmas cookies and watch “The Incredibles” on TV.
Have a great night! Stay warm, wherever you are!