On the menu was Turkey Shepard's pie and corn casserole. I borrowed the corn casserole recipe from Paula Deen, so I won't bore you (or infringe on copyrights) with that recipe. But the Shepard's pie was so yummy and easy, I had to share:
First, I boiled the potatoes (about 4 medium sized russets):
While they boiled away, I sautéed a half of a large yellow onion in some veggie oil, celery seed and some garlic salt:
Once they were translucent, I threw in 1 lb ground turkey, and a good sized squeeze from the garlic tube, some salt and pepper:
I cooked the turkey until it was browned then threw it in my casserole dish:
Followed by a layer of canned peas and carrots (frozen would be good too):
And finally, I prepared my mashed potatoes and threw them on top (hint: make the potatoes wetter than you think they should be. They'll dry out in the oven, and mine were definitely a little too dry)
Top with paprika if you're feeling fancy, then bake for about 30 minutes at 350 degrees.
Sprinkle with some cheddar cheese with about 10 minutes left in the oven:
And devour promptly ;)
Oh, here's the corn casserole if you're curious. It's crispy and cheesy on the outside and warm and gooey in the inside. Tim's favorite part of the meal, hands down.
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