Summer Shepherd’s Pie

Serves 4 + enough for baby

2 tablespoons olive oil

1 onion, chopped

1 clove garlic, chopped

2 tablespoons fresh thyme or tarragon, or whatever is in season

2 large zucchini, diced

1 1/2 pounds ground turkey

1/2 pound green beans, trimmed and cut into bite sized pieces

2 ears corn, kernels removed from the cob

3 medium potatoes, roughly cut into a few pieces

1/4 cup milk

1 cup chicken stock

2 tablespoons flour

 

In a large skillet or pot, saute onion in olive oil over medium heat, until translucent. Add garlic and thyme, saute 1 minute, then add zucchini. Cook until there is no longer excess moisture. Then add turkey and cook, breaking turkey up with your spoon, until turkey is fully cooked through. Add green beans and corn. Set aside half for baby.

Sprinkle remaining meat mixture with flour, and season with salt and pepper. Stir and cook until no flour remains. Add 1 cup chicken stock, and cook until thickened.

Meanwhile, make mashed potatoes for topping for mom and dad. In a separate pan, place potatoes in cold water and bring to a boil. Season with salt. Cook until tender and drain. Mash potatoes, seasoning salt and pepper. Add milk and butter, if desired.

Place meat mixture in a ceramic baking dish and top with mashed potatoes. Bake at 350 degrees for 1 hour, until top is golden brown and filling is bubbly.