My mom is and has always been a meat and potatoes kind of lady. A real comfort food cook. We grew up with a full meal on the table every single night. I’m talking, meat, potatoes, vegetables, and salad. Nightly. I don’t know how she managed to do it, but she did. And we ate like kings.
I, on the other hand, am a totally different kind of cook. I like things traditional, but I also like to try new things on the regular. I am fascinated by flavours and combinations that I would have never eaten as a kid. I love using new ingredients like chia seeds and hemp hearts. I also love overhauling my old comfort food faves to make them a little bit healthier.
This is no exception. In years past, I would use the flavouring packet for Shepherd’s Pie. Have you ever checked out the ingredients. I used that? Not anymore.
This recipe is way better than a package full of chemicals anyways!
Shepard's Pie with Mashed Potato and Turnip
- 1 lb ground beef
- 1 onion chopped
- 2-3 cloved garlic minced
- 1 can tomato paste
- 1 small can tomato sauce
- 1 can creamed corn
- 1 can corn kernels
- 3-4 large potatoes
- 1 medium turnip
- 1/8 cup olive oil
- salt & pepper to taste
- 3-4 green onions
Preheat oven to 350f.
Peel the potatoes and turnip, and chop into like sized peices - place in a large pot filled with water and bring to a boil. Cook until the potatoes are easily pierced with a fork.
Meanwhile, fry the ground beef, onion, and garlic in a large pan. When the beef is done cooking, drain the fat and add tomato paste and tomato sauce - bring to a simmer and allow to cook down a bit.
Transfer to the bottom of a 9x13 baking pan.
Open the cans of corn and layer atop the ground beef.
By this point, the potatoes and turnip should be done, drain off the boiling water and mash with the olive oil and add salt and pepper to taste.
When done mashing, add the green onions and stir to combine.
Top the corn with the potato and turnip mixture.
Bake in the oven for 30-45 minutes.