Shepherd’s Pie with Lemony Green Beans


Serves 8


1 onion chopped
1 lb ground turkey
1 ribs celery chopped
1 c chicken broth
1⁄2 tsp seasoned salt
2 tbsp flour
1 can (6 oz) tomato paste
3 large baking potatoes peeled and cut into chunks
1 egg
1⁄2 c milk
1⁄2 c sour cream
3 tbsp butter
1 c grated cheddar cheese
1 tsp lemon pepper seasoning
1 tsp lemon zest
salt to taste

Preheat oven to 350°. Put potatoes in a pot and cover with water. Cook on low heat until softened. While potatoes are cooking, prepare filling.

Cook the ground turkey, onion, celery, carrots, sweet peas and corn until meat is no longer pink and vegetables are softened. Drain off any fat and add tomato paste and seasoned salt. In a separate bowl whisk together chicken broth and 2 Tbsp flour (or shake together in a jar). Add stock and flour mixture to meat mixture and bring to a low simmer, stirring continually until thick. Stir in peas and set aside.

Drain potatoes and put back into the pot. Whisk one egg together with 1/2 cup milk and add to potato along with sour cream and butter. Mash up potatoes with the other ingredients until the consistency of chunky mashed potatoes (leave some chunks in there for texture). Place meat filling in a greased casserole dish. Top with potato mixture. Sprinkle corn on top and top it all off with cheese and a sprinkling of pepper. Cook for approximately 20 minutes until cheese is melted and top is nicely golden.

While pie is cooking, prepare green beans. Combine beans, seasoning, zest, and salt (if needed) in a pot, cover and cook for 10-15 minutes or until thoroughly heated and flavored.