Not yo momma’s shepherd pie.

Today we get to feature our newest contributor, Kami Kilgore, author of the blog, No Diets Allowed.  Kami has a complete wise approach to maintaining weight and a healthy lifestyle.  I am ADDICTED to her Fresh Sweet Corn Salsa.  

Mom, what’s for dinner?  Honey, what’s for dinner?  Self, what ARE we going to have for dinner?!?!  Until I became and wife and a mother, I didn’t realize these questions could feel like a 50 lb bag of stress.

 My busy mother raised 7 children and supported my dad through a very involved and time consuming career.  She never complained and provided a comfortable and happy home environment.  We had dinner together every evening.  My mom would often serve casseroles which fed many and were relatively simple to put together.  Since I’m now the busy mom, I decided to create a healthy, modern, this-is-2013 Shepard’s Pie casserole.

Shepard’s Pie

2 medium sweet potatoes, peeled and cut into 1-inch pieces

4 large red potatoes, 2 peeled/2 with skins cut into 1-inch pieces

2 lbs ground turkey, thawed

4 large carrots, peeled and diced

1 medium sweet onion, diced

1 cup frozen organic sweet baby peas

1 cup frozen fresh sweet corn

1 large zucchini, diced

1 large yellow summer squash, diced

4 large Roma tomatoes, diced

2 tsp fresh minced garlic

1.5 tsp salt (separated)

1 Tbs Italian Seasoning

1/2 tsp pepper

1 Tbs parsley

2 cup shredded Colby Jack cheese

 In a large pot, bring 5 cups of water to boil.  Prepare the sweet and red potatoes.  Once water boiling, add the cut potato pieces into water.  Reduce heat and simmer for about 25 minutes until potatoes are soft.

 Meanwhile, preheat oven to 400 and brown ground turkey in a large skillet.  Place browned ground turkey to the side.  In the same large skillet, add onion and carrots.  Cook for 4 to 5 minutes until carrots are slightly tender.  Add peas and corn and cook until warm.  Remove from heat.  Return ground beef to vegetable mixture.  Add zucchini, squash, tomatoes, garlic, 1 tsp salt, and Italian seasoning.  Mix well.

Since I’m thinking about YOU and your future dinners, this will actually provide you enough to make 2 casseroles (one for dinner tonight AND one to freeze for later use).  In two 9x3x13, spread turkey mixture evenly on the bottom.

Your potatoes should be getting soft at this point.  Drain the potatoes well and return them back to the pot and then mash them good.  Add 1/2 tsp salt, pepper, and parsley. Mix well.

Scoop the potato mixture evenly over the top of the turkey mixture.  Use a spoon to smooth the top.  Wrap one dish tightly with clear wrap or apply airtight lid before freezing.  For the dish you’re enjoying for dinner, bake uncovered for 25 minutes until top slightly brown.  Sprinkle cheese on top and return to oven for another 5 minutes until cheese has melted.  Serve warm.

Thanks, Michelle, for letting me visit today!  I love hearing about family traditions… especially related to food!  You can check out more of my recipes at No Diets Allowed.  What dish do you love from childhood that I could help re-healthy-invent?