1- Shepherds Pie
2- White Chicken Chili and Sweet Corn Souffle
3- Baked Ziti, Cesar Salad and Homemade French Bread
4- Fancy Egg Scramble with Banana Smoothie & English Muffins
5- Sour Cream Enchiladas (PW Style) & Mexican Rice
6- Butternut Squash Risotto and Roasted Asparagus
7- Fall Soup (in the crock-pot)
And now for the featured recipe… the kids ate most of every vegetable on their plate. I told them the veggies taste better because they have this great tasting gravy all over them. And I believe they did.
What you’ll need:
1 lb. ground turkey or beef
3 carrots, chopped
1 shallot, diced
1 can diced tomatoes with juice
1 can cream of mushroom soup
2 tbsp. worchestershire sauce
2 tbsp. water
Salt and pepper to taste
Garlic powder to taste
4 cups frozen veggies
4 cups tator tots
1 can of green beans (optional)
2 cups grated cheese
First, peel and chop carrots, and dice the shallot. Grate your cheese, and hide it from your kids hands. Wait, I must hide it from my kids’ hands.
Heat a large skillet on medium heat, and when hot, add some olive oil to brown your lean ground turkey (my preference) until nice and brown.
Once the meat is browned, add the shallot and the carrots. Season with some salt- I like to use Kosher or sea salt. Add your Worchestershire sauce and water at this point. Cook mixture for 2-3 minutes, allowing the carrots to start to soften.
Next, you’ll add the canned diced tomatoes, and the cream of mushroom soup. If you don’t like mushrooms, you are welcome to add cream of chicken soup. Stir together.
Yummy. This is what is looks like after being cooked and combined…. Now you will need to add your frozen veggies and stir together.
Butter your baking dish and then pour the mixture inside. With your spoon, level the meat mixture to prepare for the tator tots.
Can you taste it yet? I put so many veggies in my Shepher’s Pie- mostly because my kids will eat itthem all with a little gravy.
After smoothing the meat mixture flat, top with tator tots and press down to secure. Good thing I am not a hand model- but I did paint my nails!
Bake in the oven for 15-20 minutes at 400 degrees. Then remove from the oven and top with the cheese. Put the casserole back into the oven for an additional 5 minutes. Until the cheese melts.
And here is the final product. Before my hubby grabs his fork and devours it. It’s a keeper!
What I like about this recipe, is the fact that the veggies are interchangeable. Any of them will taste great. I usually raid my pantry, fridge and freezer. I use what I have on hand.