Meal Prep Monday: Southern Shepherd’s Pie

A surefire way to distract home-based freelance writers from hitting their writing goals: ask what they want to make for dinner, and watch them take a “break,” to scour Pinterest for hours, “get out of the house” for a bit to get groceries, return for nibbling in the kitchen, snacking at the desk, panicking at the end of the day as the clock ticks down. image

That scenario has been my reality more than a few times. It was fun when I first started. Now it’s a serious impediment to my work.

My solution? Meal prep. 

This week the fiancé asked for something with cornbread. I’d been craving shepherd’s pie since Thanksgiving, so this was a good week to warm up every night with our close-to-clean-eating-as-possible Southern Shepherd’s Pie.

INGREDIENTS:image

  • 2 boxes of cornbread (check for no hydrogenated oils, Krusteaz recommended)
  • 1/4 yellow onion, diced
  • 1 pound ground turkey
  • 4-5 cups of mixed vegetables
  • 1 can crea of mushroom
  • 1 T Worcestershire
  • optional: honey and corn kernels

DIRECTIONS:

Heat oven to 350 degrees F. Prepare a 9×13-inch baking dish by covering the bottom lightly with cooking oil or spray. Set aside. image

In a skillet, sauté diced onions in a little more cooking oil. When onions are sautéed, add in ground turkey, turning over until the meat is fully browned. Drain the drippings out of the mix.

In a separate bowl, mix onions, turkey, vegetables, cream of mushroom, and Worcestershire sauce. Spoon evenly into prepared dish. Set aside.

In that same bowl, you can make your cornbread according to package directions. The best advice I have for cornbread comes from my dad: don’t over-mix the dough if you want some fluffiness to spring out of the finished product. When cornbread ingredients are combined enough, spoon over the top of the meat-veggie mix. If you’re adding in the corn kernels on top, sprinkle on now.

Bake for about 30 minutes or until the cornbread appears golden in color, firm, but still a little springy to touch–or until you can pull a clean knife out of the center. Allow to cool a little and drizzle with honey if you like.

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For more information about this recipe, writing, or you need a writing coach who cooks, contact Jackie at allthewritemovesblog@gmail.comFollow my blog with Bloglovin, Facebook, Twitter, Pinterest, or subscribe via email in the footer.

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