Jack O’Lantern Shepherd’s Pie
It’s Halloween week! Make your dinner extra spooky by trying these Jack O’Lantern Shepherd’s Pies. If you try them, be sure to post and tag us on social media!
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- 4-6 orange bell peppers
- 1 lb lean ground turkey
- 1/2 red onion (diced)
- 1 clove minced garlic
- 1 (6 oz) can tomato paste
- 1 1/2 cups beef broth
- 4 cups frozen vegetable medley (corn, peas & carrots) thawed
- 1 lb russet potatoes (washed, peeled and cubed)
- 1/4 cup plain greek yogurt (or lite sour cream)
- 1/4 cup milk
- 1 tsp sea salt
- 1 cup shredded cheddar cheese
Preheat oven to 350. Slice the top off of the 6 peppers and reserve. Remove the seeds and, if desired, use a paring knife to carve a jack o’lantern face into each pepper.
Heat a skillet over medium heat, add the 1 pound ground beef, ½ medium chopped onion, 1 garlic clove minced, and a pinch of salt and pepper and cook, breaking up the meat, until it is browned. Drain any excess grease.
Stir in the can of tomato paste and 1 ½ cups beef broth. Add 4 cups vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
While the meat is cooking, place the pound of potatoes cut in 1-inch chunks and a pinch of salt into a pot of cold water, cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork tender. Drain and return to the pot, add 1/2 cup shredded cheddar cheese, ¼ cup Greek yogurt or sour cream, ¼ cup milk, and salt. With potato masher or hand mixer, mash to desired consistency.
Divide the meat mixture between the peppers, then top with the mashed potatoes and remaining cheese, and place in a glass baking dish.
Bake for 30-45 minutes, or until heated through, peppers are tender and cheese and potatoes are slightly browned.
- Amount per serving
- % Daily Value*