Week 8 Menu
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.
