Shepherd's Pie

A healthier dinner option for the mindful eater

I love this recipe because it can easily be made vegetarian by leaving out the ground turkey and adding more mushrooms. As shown in the video, there are many food swaps that can be made to lower the fat content, such as using Ground turkey, Greek yogurt and mozzarella cheese. My family enjoyed this recipe, and we hope to inspire others to try swapping out different ingredients to make traditional dishes healthier.

Shepherd's Pie

Ingredients

Shepherd's Pie Base

• 1 - medium yellow Onion

• 2- cloves of Garlic

• 2- tablespoons of Olive Oil

• 6-8 fresh white mushrooms

• 1/2 teaspoon of Vegetable broth* Better than Bouillon

• 1 and 1/2 cup of warm water to mix Vegetable broth

• 1 package of frozen sweet peas

• 2- medium sized carrots

• 1- package of fresh Ground Turkey

• 1/2 teaspoon of Basil, Thyme, and Oregano

• 1 teaspoon of Salt

• 1/2 teaspoon of black pepper

• 1/4 cup of all-purpose flour

The Shepherd’s Pie Topping

• 5- medium to large Russett potatoes

• 1 tablespoon- Olive Oil

• 1 cup- Shredded Mozzarella Cheese

• 1 teaspoon- Salt

• 1 teaspoon- Black pepper

• 1 cup- Cabot plain Greek Yogurt

• 2 - cloves of minced garlic

Section 2: Add Numbered Directions

Directions should always be short and to the point.

1. Pre-heat the oven to 400 degrees F. In a food processor mince onion and garlic.

2. Add two tablespoons of Olive Oil to a medium sized pan and heat at a medium burner setting.

3. Sauté Minced Onions and Garlic with Olive Oil for 2 minutes.

4. Add small package of ground turkey to the pan. Stir the Ground Turkey in until it is white in color approx. 4-5 minutes.

5. Wash, Peel and chop the potatoes. Then add the potatoes to a medium sized pot with 3 cups of water. Boil until the potatoes are fork tender.

6. Wash and Peel 2 medium size carrots and chop. Stir the carrots in the pan with a lid on for 5 minutes.

7. Wash your mushrooms thoroughly because they have dirt on them and then chop them. Get the Vegetable broth ready. Add the washed and chopped mushrooms to the pan. Stir for 1 minute.

8. Add frozen sweet peas and stir into the rest of the ingredients.

9. Add Basil, Salt, Thyme, Black Pepper and Oregano to the Shepherd’s pie base.

10. Add the vegetable broth mixed with warm water into the pan.

11. Add 1/4 cup of all-purpose flour to make gravy. Stir well to create a gravy.

12. Drain the water off of the potatoes and place into a large bowl. In the large bowl mix the cooked potatoes, Greek yogurt, mozzarella cheese and olive oil until well blended. Add Salt and pepper for taste.

13. Place the shepherd's pie base into a pan 7x11 casserole dish. Spoon the potato mixture onto the meat base, until fully covered. Make it as thick as you would like.

14. Bake for 45 minutes. You may need a dish under the casserole dish because it will bubble over. Let it cool for 15 minutes before serving. Enjoy!