I’ve been having a lot of fun lately cooking for my little guy. I get such a kick out of watching him experiment with different herbs and flavours as I try to carefully introduce him to the world of good eatin’! This week, I decided to put a twist to the classic Sheppard’s Pie using turkey, corn, potato, rosemary and vegetable stock.
The purée was delicious but, I must admit, it felt more like a winter dish than something you would want to eat during the last week of August. Nonetheless, Marko devoured his warm creamy meal giving his table the “tap! tap!” letting me know he wanted more!
Give it a try and let me know what you think!
1 cooked cob of corn
1/2 pound of turkey
1 medium potato (peeled and quartered)
1 tbsp olive oil
1/2 tsp ground cumin
1/4 tsp rosemary (fresh or dried)
1 cup of low sodium vegetable stock
- In a steamer basket, place potato chunks and let steam until potatoes pierce easily with a fork.
- Heat oil in a large pan or wok over medium heat and add ground turkey. Cook for two minutes and add vegetable stock. Add cumin and stir until turkey is cooked through. Remove from heat.
- Using a knife, cut corn off the cob. Add to turkey and stir.
- Using a food processor, purée potato and turkey mix, adding the rosemary before starting the machine.
Refrigerate for 3 days or freeze for 3 months.