Like Shepherd’s Pie but not very traditional (and we herd fish in this house not sheep). You really don’t need much to throw this together. Potatoes, frozen veggies, chickpeas and a little ground meat, pep them up with some herbs, spices and a little miso (if you’ve got it) toss it in the oven and dinner is DONE! This version is ABSOLUTELY DELICIOUS and a cinch to make. It helped me use up the last random food in the house before another 2 week grocery haul, hope it can help you too!

INGREDIENTS

2 medium yukon gold potatoes
1 medium sweet potato
Salt
3T milk (I used nonfat dry milk mixed with water. Yep, the fridge is that low.)
1T butter
1t miso – optional
1/4t pepper

1/4 onion, chopped
1 celery stalk, chopped – optional
1/4lb ground turkey (any ground meat OR cooked green lentils would work here) – optional
1/2t thyme
1/2t garlic powder
1/4t sage
1T whole wheat flour
1/2c broth or water
1c frozen mixed veg (mine had carrots, peas and corn)
1/2c cooked chickpeas/drained canned

2T parmesan

INSTRUCTIONS

Boil potatoes in water with a lot of salt in it. Drain and mash with milk, butter, miso and pepper.

Preheat oven to 425°F. Saute onion, celery and ground turkey in olive oil and a little salt on med-high, breaking up the meat. Add thyme, garlic powder and sage, stir until fragrant. Sprinkle with flour, toss and cook for 1 minute. Pour in broth, stir to combine. Bring to a simmer then add the frozen veg and chickpeas, cook 2-3 minutes, until thicker. Transfer to a safe baking dish and top with mashed potatoes. Sprinkle some parmesan on top and bake for 25 minutes.

ENJOY!