Turkey Shepherd's Pie
Lila & Ryan
A healthy and vitamin-rich alternative to my comfort food favorite.
ingredients
- Topping:
- 2 large sweet potatoes, peeled and cubed
- 1 large russet potato, peeled and cubed
- 1/2 cup Margarine
- 1/2 cup soy milk (or regular milk)
- 1 teaspoon ground nutmeg
- salt and ground black pepper to taste
- Filling:
- 1 tablespoon olive oil
- 1 pound ground turkey (or textured soy)
- 1/2 cup chopped onion
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 2 large carrots, peeled and diced
- 1/4 cup canned green beans, halved
- 1 zucchini, thickly sliced
- 1 teaspoon crumbled dried thyme
- 3/4 teaspoon poultry seasoning
- 1/2 cup Vegetable Stock (or chicken stock)
- 1/2 cup hot soy milk (or regular milk)
- 1 tablespoon all-purpose flour
- 1 dash Worcestershire sauce
- 1/2 teaspoon crumbled dried thyme
- salt and ground black pepper to taste
directions
- 1
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart, deep-dish casserole pan.
- 2
Place the sweet potatoes and russet potato in large saucepan, cover with water and boil until tender.
- 3
Drain the potatoes and mash with the margarine and soy milk (you can add more of either dependent on how you like your mashed potatoes), adding salt and pepper to taste.
- 4
In a separate pan, fry the carrots, zucchini, and canned green beans until slightly undercooked.
- 5
In another saucepan, heat the oil in a large skillet over medium heat. Cook the turkey in the hot oil until browned, 4 to 5 minutes. Add the onion, celery, garlic, 1 teaspoon thyme, and poultry seasoning. Cook until the turkey is cooked through and no longer pink. Increase the heat to medium-high. Pour the vegetable stock into the turkey mixture.
- 6
Whisk together the hot soy milk and flour until smooth. When the chicken stock begins to boil, add the flour mixture to the stock and stir until it thickens. Remove from heat and stir in Worcestershire sauce.
- 7
Pour the turkey mixture into the bottom of the prepared casserole dish, and cover with the vegetable mixture, then season with 1/2 tsp thyme, salt and pepper.
- 8
Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish, and top with nutmeg.
- 9
Bake in preheated oven until top is slightly browned, about 35 minutes. Allow to rest 30 minutes before serving.
Source: Lila & Ryan
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