When I am trying to figure out what to make for dinner, I think about what meat I have in my freezer; usually chicken, beef or ground turkey. I probably have about 10-15 “go-to” recipes I make but when I have either exhausted them or am missing half of the ingredients, I look to my good old friend (The Internet) to help me with some home-cooked inspiration. I say inspiration because I honestly rarely ever follow a recipe word for word (or ingredient for ingredient). I find something that looks appealing, use the main ingredients that I have and just throw in whatever else I can find in my cupboard.
I go grocery shopping about every two weeks so you can imagine that meal making at the end of those two weeks is a bit grim. I have to pull out all of the stops. Last week was one of those weeks and I found a recipe on skinnytaste.com for a light (meaning healthier) Shepard’s Pie that looked amazing. So, I made a few (lots) of changes and it turned out extremely delicious… that is why I am sharing it with you. You have to make it (my version). I also believe that my version might be a tad healthier. WooHoo!
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I am going to call this one JANET’S SHEPARD PIE! So original.
Serving: 6
Ingredients:
- 1lb Lean Ground Turkey
- 4 Russett Potatoes
- Mild Cheddar Shredded Cheese (a handful is good enough)
- 1/2 Small Yellow Onion
- Salt
- Black Pepper
- Balsamic Vinaigrette Dressing
- Dried Rosemary
- Olive Oil
- Montreal Chicken Seasoning
Directions:
Place potatoes on microwave safe plate. Slice a line on the top of each potato. Microwave for 10 minutes or until fully cooked.
Preheat oven to 400.
Coat bottom of saute pan with 1 tsp of Olive Oil and brown your meat. While meat is cooking, season with pepper, rosemary, Montreal seasoning and balsamic dressing (I would add just enough dressing to moisten it up). When finished, remove from heat, drain fat (if any) and set aside.
Dice your 1/2 onion and throw into a small saute pan. Add a dash of olive oil and saute on medium heat until tender. Add to meat mixture.
When Potatoes are finished cooking, remove skin and cut them into cubes (you should be able to easily peel off the skin).
Layer meat mixture into an 8×8 baking dish and top with potatoes. Sprinkle top of potatoes with salt and cheese.
Place in oven for 5-10 minutes or until cheese is melted on top.
Serve with a side of string beans or vegetable medley. Frozen… not canned. Yuck!
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