This semester, we are thrilled to once again have guest student bloggers who will be sharing favorite healthy recipes for you to enjoy as we enter the cooler fall and winter seasons. We hope you enjoy trying these new recipes and learning about the students who share them.
Elizabeth Weimer is a senior Nutrition and Dietetics student at the University of Delaware. She is on the UD women’s soccer team and loves to exercise. She has a passion for cooking, trying new foods, and traveling. She loves to explore new places, as well as taste authentic international foods. After she graduates, she hopes to become a Registered Dietician and then continue her education at culinary school.
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Shepherd’s pie has been a staple in my household for as long as I can remember. This is a great meal as the weather gets colder, although my family never hesitates to eat it on 90-degree days either. My mom actually buys a few frozen ones from a market by us to have on hand for lazy nights. I know we always have a night here or there where we only have enough energy to put something in the oven. However, we also love making them from scratch and can even freeze them for later! Originally this recipe was with beef, but we decided to try it with turkey a few years ago and loved it! Depending how many you are cooking for, you can place half of the recipe in a freezer safe glass container and freeze for another night when you don’t want to cook. This recipe could also be doubled to freeze a larger portion or to have some leftover for lunch the next day.
Turkey Shepherd’s Pie
Yield 4 servings
Ingredients:
2-3 large potatoes (or use premade mashed potatoes!)
¼ C butter
¼ C milk, or unsweetened plant-based milk of choice
1 pound of ground turkey
½ onion, chopped
1 C chopped carrots
¼ C worcestershire sauce
1 clove minced garlic
1 C frozen peas
1 C frozen corn
Salt and pepper
Directions:
Peel and quarter the potatoes. Add to a large pot and cover with water. Bring to a boil and let cook for about 10-15 minutes until they are easily pierced with a fork. When the potatoes are cooked, remove from the water and add to a bowl. Mash with a potato masher or fork and add butter and milk. Stir together until smooth and season with salt and pepper to taste. Set potatoes aside for later.
Preheat oven to 400.
Add a tablespoon of olive or canola oil to a large skillet. Add ground turkey, chopped onions, chopped carrots, Worcestershire sauce, and minced garlic. Let cook for about 10 minutes until the turkey is cooked through and no longer pink. Add in the peas and corn and let cook for another minute or two. Season with salt and pepper to taste.
Pour the turkey mixture into a casserole dish. Spread the mashed potatoes on top of the turkey. Bake in the oven for 30 minutes, broiling for the last few minutes to brown the potatoes. Serve warm and enjoy!
*If baking from frozen, place in oven for closer to an hour
