WORTHINGTON’S PIE

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!

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