My kids are the pickiest and my husband is even picker. Actually I lied, my son is like me and will eat almost everything but my daughter on the other hand is exactly like her dad and unless she’s tried it and loved it which is rare she won’t even touch it! Luckily for me I found a few recipes that the WHOLE family loves and this is one of them.
It’s the easiest recipe to follow and it takes only 4 main ingredients plus spices. Plus if you prefer you can substitute almost everything for whatever you prefer. Eg you can sub out the meat for a non meat option or just take it out completely. Well enough babbling you can find the recipe below sorry I didn’t take more photos I’ll add them in the next time I make it – which will probably be sooner rather than later ! Enjoy and let me know in the comments if you try it out!
INGREDIENTS
Filling
3 tablespoons olive oil
I large yellow onion (diced)
1lb Ground turkey (or lean ground beef) whichever you prefer (I used one large pack)
2 teaspoons Italian seasons (or a mix of basil and oregano
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper
Pinch of tumeric (optional)
Pinch of cumin (optional)
2 cups frozen mixed vegetables (carrots, corn and peas)
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1 pack of any gravy you prefer ( I used the club house sheppards pie mix
Potato topping
4-6 medium sized russet potato’s
Pinch of salt
1/4 cup butter
1/4 cup milk
1 cup shredded cheddar cheese (optional)
Ground turkey (or lean ground beef) whichever you prefer (I used one large pack)
RECIPE
1. add the oil to a skillet on medium high heat, sauté until translucent and add in the garlic and ginger. Sauté for another 5 minutes but ensure to keep stirring to avoid the onion from burning
2. Add in the ground turkey (or beef) and break apart with a wooden spatula. Stir and add in all the spices. Stir well and let cook until the meat is browned 7-9 minutes.
3. Add in the gravy (or sheppards pie packet) along with one cup water.
4. Add in the frozen vegetables and bring mix to a boil for 5 minutes until even tables are cooked through. Summer and set aside mixture.
potato topping
4-6 medium/large sized russet potato’s
Pinch of salt
1/4 cup butter
1/4 cup milk
1 cup fresh shredded cheese (*optional* cheddar works best)
RECIPE:
Meat filling
1. add the oil to a skillet on medium high heat, sauté until translucent and add in the garlic and ginger. Sauté for another 5 minutes but ensure to keep stirring to avoid the onion from burning
2. Add in the ground turkey (or beef) and break apart with a wooden spatula. Stir and add in all the spices. Stir well and let cook until the meat is browned 7-9 minutes.
3. Add in the gravy (or sheppards pie packet) along with one cup water.
4. Add in the frozen vegetables and bring mix to a boil for 5 minutes until even tables are cooked through. Summer and set aside mixture.
Potato mixture
1. Put all the potato’s in a large pot. Cover the potato’s in water and bring the water to a boil. Cool until potato’s are tender – I use a fork to test this (approximately 15 minutes)
2. Drain potato’s , peel and mash. Add in the milk and butter and salt to taste. Add in more milk if the potato’s are not smooth enough!
Assemble the pie
Spread the meat mixture evenly onto a large baking dish. (I used 9 by 9). Spread the mixture evenly and add on the potato mixture using a spoon. I also use a spatula to spread the potato’s evenly.
Sprinkle the cheese on top of the pie
Bake uncovered for 30 minutes at 400° F.
Let cool for 10 minutes before serving.
Serves 5-6.
Momma In Training 