Winter Vegetable Shepherd’s Pie


We appear to eat for comfort during the holidays…but comfort nourishments aren’t really healthy. This Winter Vegetable Shepherd’s Pie  is A straightforward and fast to make, delicious too.t’s one of my preferred Harvest time/Winter plans and the ideal solace nourishment.


3 cups cubed stripped butternut squash (1-inch pieces)

1 huge potato, stripped and cut into 1-inch 3D squares (around 2 cups)

2 medium carrots, meagerly cut

2 cups vegetable stock

1/2 teaspoon in addition to 3/4 teaspoon salt, partitioned

3/4 teaspoon pepper, partitioned

2 pounds ground turkey

1 enormous onion, slashed

1 tablespoon olive oil

3/4 pound cut crisp mushrooms

3 garlic cloves, minced

1/2 cup white wine

1 teaspoon dried thyme

1/4 cup universally handy flour

2 cups solidified peas (around 8 ounces)


Preheat broiler to 350°. Spot initial four fixings in an enormous pan; heat to the point of boiling. Decrease heat; stew, secured, until vegetables are delicate, 10-15 minutes. Channel vegetables, saving juices. Squash vegetables until smooth, mix in 1/2 teaspoon salt and 1/4 teaspoon pepper.

In two groups, cook turkey and onion in a Dutch stove over medium-high warmth until turkey is never again pink, 5-7 minutes, breaking turkey into disintegrates. Expel from the dish.

In the same skillet, heat oil over medium-high warmth; saute mushrooms until delicate, 7-9 minutes. Include garlic; cook and mix 1 moment. Include wine, thyme, and the staying salt and pepper; heat to the point of boiling, mixing to expel caramelized bits from the container. Cook until fluid is vanished. Mix in flour until mixed; continuously mix in held juices. Heat to the point of boiling; cook and mix until thickened. Mix in peas and turkey blend; heat through.

Move to a lubed 2-1/2-quart preparing dish. Spread with squashed vegetables. Prepare, revealed, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.

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