Shepherd's Pie (S-Pie)

Tonight I made dinner.  No big deal, right?  But tonight I made dinner that EVERYONE could eat.  And guess what?  EVERYONE loved it.  My big kids practically licked their plates.  Jake devoured it!  I've never seen him eat so much in his short little, food eating, life. 

Three basic ingredients.  No seasoning.  Nothing.  And you know what?  It was pretty good.  I tried my very hardest to get an appetizing picture of our Shepherd's S-Pie.  It was impossible.

So I think the following picture summed it up the best...

Hubs is out of town. That means this was devoured by myself and three small children.  I topped the big kids' servings with some shredded sharp cheese.  Yum!  There were some full bellies at bedtime tonight!

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Shepherd’s Pie (S-Pie)

1 ½ lbs ground turkey (or any ground meat… beef, lamb, mutton)

1 ½ cups carrots (or mixed safe veggies of your choice… peas, corn, onions?)

1 Tbsp Safe oil, I used canola  (Optional)

6 small russet potatoes

½ cup water
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Peel , quarter and boil potatoes. 

While potatoes are boiling, heat oil in large skillet.  Add veggies, coat in oil and cook until color turns vibrant.  Add ground turkey and brown.  Turn heat to low, add water, cover and simmer for 5-10 minutes.

When potatoes are easily pierced with a fork, discard water, reserving about one cup.  Mash potatoes with reserved water until desired smoothness.  If you can have dairy… add a little milk and/or butter to the potatoes for extra creaminess.   

Add turkey/veggie mixture to 9 X 13 glass baking dish.  Spoon mashed potatoes over the top.  Spread evenly.  Next, use a fork to create some peaks.  This will allow the potatoes to brown a bit on the peaks. 

Bake at 400 degrees for 30 minutes.  If desired, broil the dish for the remaining 5 minutes to give the potato peaks a nice brown finish. 

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