Shepard's Pie

John is a huge fan of traditional dishes and he requested Shepard's Pie. While the original version is less than healthy, I knew that I could turn the recipe into a healthy dinner option.

Shepard's Pie

- 1 pound organic ground turkey
- 1 pound frozen mixed vegetables
- 2 cups chicken broth
- 1 tbsp arrowroot starch mixed with few tbsps of hot water
- 3 quarts of potatoes cut into even size pieces
- 1/2 cup skim milk

First, I boiled the potatoes in a sauce pan. While they were cooking, I browned the ground turkey saute pan. After it was browned, I added the frozen veggies to thaw them out and soften them up just a bit. While they were steaming, I whipped the potatoes in my kitchen aid mixer with some salt and the skim milk.

Letting the potatoes sit for a bit, I added the chicken stock to the saute pan, let it heat to a boil, and then added the starch to the mixture and stirred until it thickened. After that, I layed the meat mixture on the bottom of a square baking dish and then followed it with the potatoes. I sprinkled a bit of paprika on top for aesthetic purposes. I popped the dish into the toaster oven at 350 degrees for 20 minutes.

After I served it, I mixed my portion up into a potato goodness.

I had enough leftover to put in containers to freeze without going into the oven at all. They will work nicely as quick meals another week when we are pressed for time. We also have enough for lunches tomorrow. Gotta love planning ahead!