I couldn’t get my little men to try Shepherd’s Pie, one of the greatest creations to ever come out of my mother’s homeland of Great Britian. I loved Shepherd’s Pie growing up and couldn’t understand why they wouldn’t give it a go. All the ingredients were things they liked but they had no interest in trying it. So I brought them into the kitchen with me and we baked up a kid sized version. Now they love this dish chock full of veggies and turkey goodness.
Prep time: 10 minutes Cook time: 40 minutes
1 lb russet potatoes peeled and cubed
1 lb ground turkey
1 small onion, chopped
1 c mushrooms, sliced
½ T garlic powder
¼ c ketchup
2 T Worcestershire sauce
½ jar mushroom gravy, store bought
½ 10 oz can low fat/low sodium cream of mushroom soup
¾ c frozen corn
¾ c frozen peas
½ c milk
3 T light sour cream
1 T butter
1 large egg
S&P
Special Equipment needed: 8 small ramekins or 4 medium sized ramekins.
Preheat your oven to 425 degrees. Place your peeled cubed potatoes in large pot of cold water over high heat. Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of your cubes). Serves: 4.
