Look, yet another casserole, when I say I hate casseroles. Am I okay? Yes, yes I am.
- Spray olive oil
- 100g white onion, diced
- 1 lb. 93/7 ground turkey
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 garlic cloves -minced
- 1/4 cup chicken stock
- 85 grams frozen corn kernels
- 85 grams green beans, chopped
- 85 grams carrots, chopped
- 1 1/2 lb. baby yellow potatoes
- 1/2 cup flax milk (can sub any plant milk or nonfat milk)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
56 gram shredded cheddar cheese
Make the filling.
- Add the spray olive oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions and carrots. Cook 5 minutes, stirring occasionally.
- Add in the garlic and cook another 2 minutes.
- Add the ground turkey to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
- Add the stock, green beans and frozen corn. Simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside. Preheat oven to 350 degrees F.
**if you want to disregard macros and make a roux to hold this filling together a bit more, add 2 tbs butter and 2 tbs flour to the pan and cook until brown, constantly wishing. Add this to the turkey and veggies mixture with the milk.**
Make the potato topping.
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Cook until potatoes are fork tender, 10-12 minutes.
- Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
- Add flax milk , salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together. I like to leave a few chunks. You do you. Also note that I left the skin ON. Thats where a majority of the fiber and nutrients are.
Assemble the casserole.
- Pour the meat mixture into a sprayed 9×9 inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
- Top with cheese.
- Bake uncovered for 20 minutes and broil for the last 2 minutes.
- Top with fresh herbs.
*allow to cool for 10 mins before diving in*
314 grams per serving
12.5 grams fat 30 carb 28 protein
Search MFP Rushing to the Kitchen Shepard’s Pie