Shepherd’s Pie

Dec 16th, 2009 | By | Category: For Senior Women

My sister and I served Shepherd’s Pie for dinner recently and we both agreed that this recipe is worth sharing with you.  It is a one dish meal and full of everything good for us.  However, the jury is always out until someone judges the taste and our husbands handle that with flair.  Our dish passed all the tests with flying colors and I am pleased to share it with you.

SHEPHERD’S PIE
2 lbs ground turkey
1 onion chopped
4 cloves garlic chopped
1 lb fresh green beans snipped and cut into 1” pieces
Any other vegetable in the fridge that needs to be used,  ie mushrooms,  kale (I used 1/2 bunch, stemmed and chopped) carrots, celery
chicken seasoning mix (a dry seasoning that doesn’t contain MSG)
dash of turmeric
dash of any seasoning that strikes your fancy
salt and pepper
2 cups tomato juice
1 head cauliflower
1/2 cup cheese, your preference (we use cheddar soy because we have lactose intolerance issues) 
Chop the cauliflower into pieces and steam or cook till tender.
Saute the onion, add the turkey and brown.  Add the garlic, fresh green beans and any other vegetable of your choice. Add your seasonings.  Add tomato juice and let simmer until thickened.

Mash the cauliflower till it looks like mashed potatoes.  Add butter, cheese, salt and pepper to taste. 
Put the meat/vegetable mixture into a baking dish, cover with cauliflower mixture and bake uncovered 1/2 hour at 350 degrees. 

We served this with corn bread, butter and honey.

Two days later we warmed the leftovers and it tasted every bit as good as when we first served it.  Very easy to prepare.  It will serve 4 nicely with leftovers.



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