Shepard’s Pie

Happy Monday Friends!!! 

We have a busy week ahead of us so I wanted to jump on the ball and make a dinner that could last for a lunch the next day for Jax and possibly a dinner for Brandon and me.. I will be gone two evenings this week so B will have the baby all to himself.. and lets be honest he is not about to try and get fancy in the kitchen!!! 

This Shepard’s Pie is only a few steps, reheats phenomenally, it is baby friendly, AND freezes great. ( I actually love this dinner for a new mama!) You can make this dinner in a traditional casserole dish, cast iron skillet, OR like me, make it in muffin tins for a perfectly portioned dinner :)

Here we go!

Ingredients:

1 LB Lean Ground Turkey ( or ground meat of choice)

1 bag frozen organic veggies ( peas, carrots, corn)

1 yellow onion chopped and diced

2 sweet potatoes - cooked, cooled, and mashed with butter ( set aside in a bowl)

1  1/2 cup shredded cheddar 

* optional 1 can cream of mushroom 

Procedure:

Start by browning your onion in some EVOO .. once cooked through add your ground turkey and season with salt and pepper to taste.

Next, add your frozen veggies and stir stir stir! Once cooked down a little add the *optional* Cream of mushroom ( this basically makes it a little thicker and stew like but if you opt not to its okay!

Add 1 cup of shredded cheddar and stir until the cheese is nice and melted.

Last, pour contents into your baking pan of choice ( muffin tin, casserole dish, cast iron skillet) and top with potatoes and remaining cheese. Bake at 350 for 15 minutes