Fall in a pie plate: harvest shepherd’s pie.

Sometimes it’s fall and finally not 90 degrees outside every day and you just need some mashed potatoes. (Am I right?)

I whipped up a version of a shepherd’s pie the other night and Ben dubbed it harvest shepherd’s pie. Stuffed full of fall colors and flavors, it’s the perfect filling meal for after a day of fall fun or at the end of a work week. True comfort food!

Here’s the recipe! It has a good amount of moving parts, but it comes together easily and it’s just gorgeous. Feel free to substitute ground beef, regular potatoes, and really any veggies you want. It’s not the prettiest dish, but oh man, it’s delicious. (Be sure to pick your prettiest pie plate!)


Harvest Shepherd’s Pie


1/2 pound lean ground turkey
1/2 cup long grain brown rice
2 medium sweet potatoes
1/4 cup 1% milk
1 medium onion
1-2 cloves garlic
2 carrots, diced
1 zucchini, diced


Place rice with 1 cup water in a saucepan and bring to boil. Reduce to simmer and cover for about 40-50 minutes until rice is fully cooked. Set aside.

Peel and dice sweet potatoes into about 1 inch cubes. Boil until fork tender. Add milk and mash, adding salt, pepper, and garlic powder to taste. Set aside.

Dice onion, mince garlic, and dice carrots and zucchini. With olive oil, start cooking onions over medium heat. Add garlic when onions begin to appear translucent. Add carrots; let cook for around 2 minutes. Add salt and pepper.

Around now, preheat the oven to 400 degrees.

Make a well in the center of the pan and add ground turkey (add salt and pepper). When mostly brown, mix onions, garlic, and carrots in. Add zucchini.

When zucchini starts to warm and cook, add rice to the mixture and toss it all together. Taste for seasonings; add salt and pepper as needed. I also added about a teaspoon of oregano, but you can add any seasonings you’d like.

In a greased pie plate, pile the ground turkey mixture and smooth to make an even layer. Add the mashed sweet potato on top and smooth to an even layer.

Place the pie plate in the oven for about 15-20 minutes. From there, place under the broiler for 5 minutes or so, watching to make sure the top of the pie doesn’t burn (just gets a bit of browning).




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