Can’t believe it’s already Wednesday! I have a recipe to share with y’all today, but before I do that I first want to acknowledge what day today is and to take a moment to remember all of those who were affected. It’s hard to believe it’s already been 12 years since 9-11-01, especially since it still feels like just yesterday when I was starring at the tv screen in shock and disbelief as I was preparing to go to school.
We will never forget. Ever.
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Whenever I think of shepherds pie I think of comfort food. A homey kind of food shared with family. It can be pretty heavy sometimes though, so i used this recipe and lightened it up to create my own version. I made it last week and it turned out so well I couldn’t just keep it to myself. I love that it can be prepared easily, made a few days in advance if needed, and the leftovers are pretty great.
shepherds pie remix
- 16 oz bag of frozen butternut squash*
- 1 lb lean ground turkey
- 4-6 oz spinach (fresh or frozen)
- 1.25 cups veggies of choice (i used diced carrots)
- 1 small onion diced
- 2 tsp olive oil
- 2 T almond milk
- 1 T coconut butter (optional)
- 1 can tomato sauce
- 1 tsp balsamic vinegar
- optional: cheese
Preheat oven to 375F.
4) Once sweet potatoes and butternut squash are ready, drain out the water and mash along with the almond milk and coconut butter if you’re using. Set aside.
6) Once the carrots are nearly cooked, add in the ground turkey and cook until it is no longer pink.
7) Add a couple dashes of balsamic vinegar and pour in the tomato sauce. Feel free to add salt & pepper if you see necessary. Cook until everything is warmed thru.
8) In a casserole dish, pour in the meat and carrots (layer 1). Evenly top with the spinach (layer 2). If using frozen spinach, make sure it is drained.
9) Finally, smooth the mashed sweet potato and butternut squash combo over the first two layers.
10) Grate cheese of choice over the top, if using.
11) Cover with foil paper & bake for about 35 mins.
12) Remove the foil paper and turn the oven to broil. Bake for an additional 2-5 mins, or until cheese is browned.
*If you’re not a fan of butternut squash, simply replace it with more sweet potatoes.
I can also vouch that this is just as fantastic as leftovers. Simply cover and heat up in the microwave until warmed thru.
I don’t make casserole-type dishes often, but this one is so versatile, I’m sure I”ll be making it again soon! The veggies are easily interchangable, which is great for someone (me) who can grow tired of savory dishes rather quickly.