I had a friend and fellow BeachBody coach say to me the other day, you know my husband is a meat and potatoes kind of a guy, and it’s hard to find clean recipes that he really likes. Well, if you know my husband, he’s a meat and potatoes guy too, but he’s also 6’2″ and about 160…so he’s a beanpole. Runs in his family. So unfair. But I am just thankful our children have ended up with his genes as far as height goes! 🙂 #shortgirlproblems
Anyways, back to my original intent. So what was it? Yes, meat and potatoes clean meal. So I was excited to tell her that I had found a clean recipe for ground turkey shepherd’s pie. It was the perfect comfort food for a chilly Halloween trick or treat night. And everyone ate it…even Emme and we had a few friends over. Their son is a picky eater, and we had to coax the first few bites down but after that it was pretty smooth sailing.
I got the recipe from cleaneatingmag.com. And I just made a few modifications for our tastes. But it was fantastic. So here is what I did.
- 1.5 lbs of red potatoes
- 1 clove of garlic
- 2/3 c buttermilk or sub 1 c regular milk with 1 tsp of white vinegar
- 1.5 tsp dried dill
- 1 tbsp butter
- salt and pepper
- 2 tbsp olive oil divided
- 1.33 lbs ground turkey(this is how I buy my ground turkey from Costco)
- 3 large carrots diced
- 1 med yellow onion diced
- 1 tbsp rosemary
- 2 celery stalks diced
- 1 c chicken broth
- 3-4 tbsp tomato paste
- 3 tbsp worcestershire sauce
- salt and pepper to taste
- 1/2 c frozen peas
- Preheat oven to 375 degrees.
- Prepare the potatoes. Fill a pot and boil peeled potatoes with 1 clove of garlic until soft. Drain. Add in salt, pepper, buttermilk, dill, and butter. Mash with a hand masher or beaters until smooth. Taste for seasonings.
- Heat a large pan over medium heat. Add in ground beef, season with salt and pepper and brown ground turkey until there is no pink left. In a separate pan, heat over medium heat and add 1 tbsp olive oil. Then add in diced carrots, onion, and celery. Season with salt, pepper, and rosemary. Cook until tender. About 8 minutes. Add tender veggies to pan with browned meat, along with chicken broth, worcestershire sauce, and tomato paste. Cook until most of the liquid is absorbed. Add in frozen peas and cook until warm through.
- Oil or butter a 9×13 or 2.25 quart oval dish. Pour the meat mixture into the bottom of the pan. Then spread mashed potatoes over the top of the meat. And drizzle with the remainining tablespoon of olive oil. Cook for 30 minutes. Let rest for 5 before serving.
- Enjoy! It’s yummy!
So if you have a meat and potatoes eater in your family are still looking for a great and healthy recipe for your family on a chilly fall or winter night. Give this a shot. You won’t be disappointed. Plus if you are on a budget, this meal cost me approximately $10 to make. Not to shabby! 🙂 Enjoy!