Recipe by Rebecca Sosa
"This is a hearty Shepherd's pie that includes more vegetables. Is so good to have on a cold winter's day or when you get home after a long day on the slopes!"
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red potatoes, peeled
2 (9 inch)
whole wheat pie crusts
zucchini, thickly sliced
canned green beans, halved
fresh mushrooms, quartered
chopped fresh parsley
shredded Cheddar cheese
salt to taste
ground black pepper to taste
Ok so I don't know if I can really review this recipe because I TOTALLY changed it! LOL! But it still turned out really good because I used the recipe as a base. I skipped the crust to start. I used fresh green beans (steamed them for 5-7 minutes then threw them in the skillet with everything else), celery, carrots and towards the end of the skilleting, added most of a can of corn (so no zucchini or mushrooms - we don't like them). Otherwise, I did everything the same - I just added a little more thyme and also some Italian seasoning. I'd say the cheese layer is a must - it was so yummy. Oh and be careful not to make the potato topping too thick. Overall, fantastic meal that we both loved!!!!!!!
This was okay, but just barely. The only change I made was that I skipped the pie crust. It was SO dry. It may be better with a little turkey gravy thrown over the top or maybe creamed soup like others suggested. It had a very earthy flavor. My non-picky 4 year old didn't like it. My husband thought it was 'edible', but was in no hurry to take leftovers for lunch the next day. I froze one of the pies for later use and will definitely make gravy when I use it to 'save' it, but will not make this again. In a nut shell, for us it was dry and bland.
This recipe has become a staple at my house- and my family typically doesn't care for Shepherds Pie! It goes together easily and is just as good reheated. Thanks, Rebecca!
This was delicious! And a great way to incorporate lots of garden veggies. I didn't bother with the pie crust, and I did mix in a teaspoon of chicken boullion into the meat mixture for extra flavor. I mixed all the veggies in with the meat - diced carrots, green beans (steamed for a bit first), diced zucchini. I sprinkled the top with paprika for a decorative touch. I will definitely make this again.
Last year, I prepared this for "Deer Camp" and thought 2 pies would be enough...silly me. It was such a hit that I'm making 6 pies this year for the same number of men (and woman - me)!!! Tasty AND healthy - can't beat that!!!
This recipe is awesome! I made it as a make-ahead for a busy day and my family was delighted with it (of course those picky kids with vegetable issues were standoffish!)I am sharing it with all my friends! Thanks Becca!
Good pie and it held together nicely. I added dried apricots, almonds and broccoli to the filling and kept the skins on the potatoes. I also just made a white pie crust instead of whole wheat crusts. One tip though is to make sure you drain your meat well because any extra oil will make your pie crust a little soggy. I got ratings from 4 to a five from my family except my younger sisters who aren't big veggie fans gave it a 2 and 3. Everyone agreed that the pie was better than the chicken pot pie we all ate this weekend at my aunt's house. Good, hearty recipe just not the best.
DELICIOUS - a great departure from the standard beef shepherd's pie. Vary the veggies for different flavors.
* Percent Daily Values are based on a 2,000 calorie diet.
Becca's Custom Turkey Shepherd's Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 119
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