More Shepherd's Pie - Turkey oven version

This is one of those scenarios when I was too hungry, the food was too good, and I of course did not get a photo. This was actually fairly pretty though and looked kind of like this drawing above. So you'll have to imagine it. I took 2 different recipes and took parts from each of them and came up with my own version of Turkey Shepherd's pie. So for your enjoyment. . .(and mine so I remember what I put in it some other time. . .)

Turkey Shepherd's pie

Ingredients:

Filling:

1 tbsp Becel Vegan Margarine

1 cup Chopped carrots

1 cup Broccoli chopped (I used frozen and rinsed with warm water before cooking to remove ice)

1 lb ground turkey (I used Maple Leaf Prime with Rosemary)

1/4 tsp oregano

1/4 tsp thyme

1 tbsp cornstarch

1 tsp Fody Chicken stock powder

1 cup water

Topping:

2 lbs of potatoes (peeled and chopped)

4 tbsp Becel Vegan Margarine

Steps:

1. Preheat oven to 400F

2. Make mashed potatoes:

Option A:  In my case I put the peeled and chopped potatoes into my Instant pot and pressure cooked with 1 cup of water for 15 minutes and quick released afterwards. No need to drain water just mash them and add 4 tbsp of margarine.

Option B: You can also put the potatoes in a pot, add enough water to cover them, bring to a boil, then lower heat to medium and cook for about 20 minutes. Then drain water and mash, adding 4 tbsp of margarine.

3. While the mashed potatoes are cooking, melt the margarine in a large frying pan at medium high heat. 

4. Add the carrots and broccoli and cook until softened and lightly browned.

5. Add a spritz of olive oil to the mixture.

6. Then add oregano, thyme and ground turkey to the mixture and cook until turkey is no longer pink and is cooked through.

7.  Combine cornstarch, water and Fody chicken stock powder and pour over mixture. Stir until thickened.

8. Spread mixed evenly into a 9 x 13" baking dish.

9. Top evenly with mashed potatoes.

10. Bake at 400F for 25 minutes.

Italian Chicken and Rice Bake

It's clearly been a while since I last used this recipe blog but I thought I should share what I made for dinner tonight. . .

Years ago I had enjoyed a recipe from Campbells for something similar but with an inability to use cream soups any longer due to additional allergies, I pretty much shelved the recipe as something we'd never get to eat again.

Tonight I decided to make a lot of adjustments. . .and it was tasty! I hope you enjoy it as much as I did.

Italian Chicken and Rice Bake:

Ingredients:

2 tsp chicken soup mix (I used Fody)

2 cups water

2 tbsp margarine, melted (I used Becel Vegan)

1 cup long grain white rice

1/2 tsp oregano leaves

1/2 tsp basil leaves

1/2 tsp ground sage

1 zucchini (about 1 cup worth)

14oz diced tomatoes, drained

4 chicken legs back attached

Directions:
1) Preheat oven to 400F

2) Mix chicken soup mix, water, margarine, rice, and spices together in 9x13 casserole dish.

3) Spread evenly with zucchini and diced tomatoes.

4) Top with chicken.
5) Cover with tin foil and bake at 400F for 55 minutes. Remove cover and bake for 5 minutes.

6) Let stand 5 minutes before serving.

This recipe served our family of 4 and we had a bit of the rice and veggies left over to eat later. In our case tonight's chicken cost $10.22, zucchini was $1.45 and we already had everything else. This brings our total to $11.67 or $2.92 per person.

 

 

 

Instant Pot Ground Beef and Noodles (Gluten free, Low fodmap)

Ingredients:

1 lb of ground beef

3 cups of broth (I used Fody Vegetable bouillon) 

2 cups frozen vegetables (I used 1 cup green beans, 1 cup corn)

8 oz Pasta (I used Tinkyada spirals)

1) Use the saute function to fry the ground beef.

2) When ground beef is cooked through, add 1/2 cup broth. Scrape the bottom of the pan to make sure there are no stuck on bits.

3) Turn off Saute function.

4) Add pasta.

5) Pour in remaining broth. Make sure the pasta is covered with broth by poking it down gently. Do not stir.

6) Add frozen vegetables over top.

7) Pressure cook for 8 minutes.

8) Quick release pressure and stir.

9) Serve and enjoy.

Instant Pot Shepherd's Pie

I looked at a few different recipes to figure out liquid ratios and cook time and figured out how to make my Shepherd's pie in the Instant pot last night. :) It turned out really well. I'm fairly new to the instant pot so there might be an easier way of doing this but this worked for me. :) I've tried other methods and the meat wasn't cooked nicely. :)

Ingredients:
1 lb ground beef
2 1/2 lbs potatoes - quartered
3/4 cup + 1/2 cup chicken bone broth
salt and pepper to taste
2 tbsp margarine
1 cup green beans

1) Saute ground beef until cooked.
2) Remove ground beef from inner pot, set aside.
3) Pour 3/4 cup chicken bone broth into inner pot.
4) Place potatoes pieces into pot.
5) Pour ground beef over top.
6) Pour in 1/2 cup chicken bone broth.
7) Pressure cook for 15 minutes.
8) Cook green beans in preferred manner. I microwaved.
9) Quick release.
10) Moving ground beef to the side as much as possible, mash potatoes and add margarine, salt and pepper. Stir together mixture with Instant pot paddle.
11) Add green beans, stir if desired.
12) Serve. Add ketchup if desired.

Rice and Beef Casserole

Ingredients:
1 cup uncooked White rice
Garlic oil (used 1 clove of garlic and one tbsp Becel Vegan margarine (fried garlic clove in margarine for 3 minutes, discarded clove, kept oil)
1 lb ground beef
1/4 tsp oregano
salt and pepper to taste
1 cup tomato passata
1 cup water
Shredded Cheddar Cheese (optional)

Steps:
1) Preheat oven to 350F
2) Pour rice into bottom of casserole dish, pour garlic oil over rice and stir.
3) Add the next 5 ingredients in order.
4) Cook for 1 hour, checking temperature for doneness (should be minimum 160F)
5) Sprinkle with Shredded Cheddar Cheese if desired.
6) Enjoy!

Turkey Meatballs

Since pinning is not working properly on Pinterest tonight and I don't want to forget the recipe modifications I made, this seemed like the best option. My modifications make this safe for someone with Celiac disease and on a low fodmap diet.

The Original recipe was found at: https://www.dashofjazz.com/slow-cooker-turkey-meatballs-marinara-sauce/

Modified ingredients:

• 1 pound ground turkey
• 1 1/2 cups Rice Chex, crushed
• 1/4 tsp Cumin
• 1/4 tsp Paprika
• 1/8 tsp Oregano
• 2 cloves garlic cooked in 2 tbsp of Olive oil for 2 minutes and then discarded, keeping the oil.
• 2 cups baby spinach
• 1 jar of Tomato Passata
• 3/4 cup water

Instructions

1. In a large bowl, mix ground turkey, bread crumbs, chili powder until uniform. Form mixture into meatballs about 2 inches in diameter. (Makes 14)
2. Place meatballs in crock of slow cooker. Add garlic oil, and spinach then pour tomato passata and water over top.
3. Cover slow cooker and cook on low for about 3 hours on high or until meatballs are cooked through and tender.

Southwestern Rice Goulash

Ingredients:
1 lb ground beef
16oz diced tomatoes
1/3 cup frozen corn
2/3 cup green beans (I used french cut)
1/2 tsp cumin
salt and pepper to taste
1 cup uncooked rice
2 cups chicken broth

Directions:
1) Brown ground beef
2) Add diced tomatoes, corn, green beans, cumin, salt and pepper.
3) Add half the chicken broth.
4) Add uncooked rice and stir together.
5) Add remaining chicken broth.
6) Bring to a boil.
7) Turn down to simmer and simmer for 20 minutes.
8) Stir and serve.