Another great feature on the posts at Custom Taste is that they have added nutritional values, tips & tricks, reheating and storing instructions too. Oh and before I forget, cost of their recipes was also included....of course this is subject to change depending on where you live and shop.
|Straight out of the oven!|
After going through all of the recipes on Custom Taste I decided to try the recipe for a
And now am glad that I did! This is an easy and very tasty recipe. Something I hadn't tried before was to grind the dry spices before adding them to a recipe. Well let me tell you it is something that I am going to try again in recipes to come.
3 potatoes, washed but do not peel**
3 carrots, peeled and chopped
1 onion, chopped
3-4 mushrooms, sliced
1 lb ground turkey or beef
1 cup milk (I used lactose free milk)
2 TBS olive oil
1/2 tsp salt
1/4 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1 tsp dried rosemary
1 tsp dried sage
1 TBS dried parsley
Grind these spices and set aside for later. You can either use a mortar and pestle to grind the spices together or you can put them in a blender (I used my Bullet to grind them).
Chop all the vegetables; carrots, onions and mushrooms go in a bowl for later and potatoes go into a pot covered with water.Bring the potatoes to a boil and cook them until fork tender. Drain and return to pot. Mash the potatoes with the milk, olive oil and salt. Set aside.
Meanwhile brown your meat in a nonstick skillet. Once meat is not longer pink add the set aside vegetables and stir in the ground spices.
Preheat the oven to 425F. Line a square baking pan with foil and spray lightly with cooking spray.
Scoop just enough potatoes to cover the bottom of the baking pan. Top with the meat & veggie mix and then cover with the remaining mashed potatoes.
Bake uncovered for 25 minutes.
**Custom Taste broiled the Shepherd's Pie for 3 minutes before removing....I opted not to do this**
Let cool for 5 minutes before serving. ENJOY!!