Turkey Shepherd’s Pie

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)

  1. Make your mashed potatoes your favorite way.
  2. 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.
  3. 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.
  4. 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)


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