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Turkey And Seasonal Vegetable Shepherd's Pie


Turkey and Seasonal Vegetable Shepherd's Pie


Servings: 6-8

1 tablespoon olive oil

1½ cups cubed butternut squash

1½ cups chopped green beans, cut on a bias

2½ teaspoon salt (divided into ½ tsp and 2 teaspoon)

½ teaspoon pepper (divided into ¼ tsp)

½ teaspoon garlic powder

1 teaspoon minced herbs (sage, rosemary, and thyme)

1 lb ground turkey

1 tsp Worcestershire

1 tsp ketchup

2 lbs mixed sweet potatoes and yukon gold potatoes, cubed

3 tablespoons butter

3/4 cup milk


1. Preheat oven to 375ºF (190˚C).

2. Heat olive oil in a medium pan. Add butternut squash cubes, ½ tsp salt, ¼ tsp pepper, and garlic powder and saute 4 minutes. Add green beans and saute for 5 minutes.

3. Add 1 teaspoon minced herbs (sage, rosemary, and thyme), saute 1 minute. Add 1 lb ground turkey, 1 tsp Worcestershire, and 1 tsp ketchup, and cook until ground turkey is cooked through, about 5-7 minutes.

4. Add potatoes to a pot of cold water. Bring to a boil, and boil until potatoes are cooked through and falling apart. Approximately 15 minutes. Drain potatoes. 

5. Add butter, 2 tsp salt, ¼ tsp pepper, and milk. Mash until smooth, blend with hand mixer if necessary. 

6. Layer meat and vegetable mixture into ramekins. 

7. Top with piped mashed potatoes using a star-tip (optional). 

8. Bake for 20 minutes at 375ºF (190˚C). 

9. Top with extra minced herbs and enjoy with an ice-cold Coca-Cola and Coca-Cola Zero!