One of the few things that bothers me about restaurant work is the food that gets thrown out at the end of the night. So, I rescue our mashed potatoes on a regular basis and this has become a family favorite.
Turkey Shepherd’s Pie
2 lbs potatoes
1 T butter
1/4 cup milk
salt, pepper and nutmeg (just a dash)
1 pound ground turkey
1/2 onion, minced
4 cloves garlic, minced
1 tomato, diced
2 T molasses or brown sugar
1/4 cup ketchup
splash of low-sodium soy sauce
1 cup of mixed veggies (carrots, peas, zucchini, whatever)
- Make your mashed potatoes your favorite way.
- Preheat oven to 375. In a large saute pan, brown turkey on med-high heat. Add remaining ingredients. Cover, let simmer for about 10 minutes, then adjust seasonings to taste.
- Oil an 8-inch baking pan. Spread the cooked turkey in the bottom of the pan. Top with potato mixture. Bake 20 minutes or until peaks of potatoes turn golden.
- Let cool a bit, garnish with a little grated cheese, if you’d like, and serve.
This is dinner for us tonight, with roasted cauliflower.
(Adapted from The Feed Zone Cookbook: Fast and Flavorful Food for Athletes)