Week 8 Menu


Decorations are out and we have been wearing green the last couple days. Our menu this week is infused with some Irish inspired recipes to celebrate St. Patrick.

Monday: Barley and Lamb Stew with Irish Soda Bread
Tuesday: Allie's Turkey Shepherd Pie (recipe below)
Wednesday: Leek and Potato Soup with Irish Brown Bread
Thursday: Asian Spaghetti Chicken Meatballs
Friday: Pork with Butternut Squash Barley Risotto

Allie's Turkey Shepherd Pie
5 large red potatoes       *the amount you use will depend on how much you mash potatoes
(2) 9” pie crusts
1 lb ground turkey
1 large carrot – diced**
¼ C green beans**
¼ C corn**
2 Tbsp parsley
¼ tsp thyme
2 minced garlic cloves
Diced green onion to taste
White pepper to taste & optional
½ C shredded cheddar cheese   *I like a lot of cheese so I just keep adding until I think I have enough

**For the vegetables, I get a small frozen bag of a medley and then use about half of it.

Preheat the oven to 425 degrees.
Cook and drain the turkey meat.
Combine everything except the potatoes, green onion, white pepper, & cheese
Put mixture in pie shells – top with cheese, then the potatoes (green onion and white pepper are added to the mashed potatoes)
Bake at 30-ish minutes until the potatoes are lightly brown and it is warm throughout.

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