The whole time I was making this dish, I was calling it Shepherd's Pie.

I know what a real Shepherd's Pie is -- and this ain't it.

It needs a name and I'm coming up blank. The concept is similar, but my ingredients have wandered too far off track to equate the two this time around. No lamb or mutton (shepherd - get it....?). The only veggies are green beans and mashed potatoes.

Hence the title. Suggestions welcome!

You see, the twist is I used turkey instead of a red meat. This is an effort to slowly include meat into my diet again, after largely abstaining for the last few months due to health concerns. So, to make it just a tad more familiar (it's usually hamburger for us, in which case it would rightfully be called a Cottage Pie), I tossed in a generous dollop of Beefer Upper - a highly concentrated beef sauce - so the flavor would be more substantial. In other words, the goal was to make it taste like a regular meatloaf.

Oh, I forgot to mention, I take the 'pie' description seriously. The turkey meatloaf mixture will be the crust with a green bean filling topped off by mashed potatoes.

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It's easier if you assemble all the ingredients ahead of time. This can get messy, so being organized is a big help. (The list is below.)

Thoroughly smush all the ingredients for the turkey meatloaf together.

Divide into 4 equal parts to form the crusts of the pies. I used ramekins to speed up baking time. You can use a traditional pie pan, but it takes longer. Plus, I prefer not to take any chances with undercooking poultry.

I put the ramekins on a cookie sheet for ease of getting them in and out of the oven.

They baked at 300 degrees F for about a half hour. They should be crusty on the edges. The liquid that pools in the center can be removed by a paper towel or two.

Now, the real assembly happens. Fill the hollows of the crust with the green beans. The French Cut helps hold them together when you cut the pie. Then, top with the mashed potatoes.

A little dab of Brummel & Brown Spread to ensure a golden finish! B&B is made from non-fat yogurt and has no cholesterol. It's my go-to replacement for butter and/or margarine.

Slip the assembled dishes back into the oven and let the 'butter' melt and spread a bit. You can either wait for them to brown at the set temperature or, if you get impatient like me, flip on the broiler to finish the browning. If you choose the latter option - do not step away from the oven. I guarantee you'll burn them.

Mmmmmm.... Dinner ! !

I'm going to declare this a winner. Hubby said it's every bit as good as my previous version with beef. If he hadn't known it was turkey, it would be hard to tell.

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Turkey Meatloaf
1 1/2 lb Ground turkey
1 Egg
1/2 cup Oatmeal
1/4 cup Lea & Perrins Worchestershire sauce
1/4 cup Ketchup
2 Tbl Beefer Upper
1 Tbl Dried onion flakes
1 Tbl Granulated or powdered garlic
1 Tbl Salt
1 Tbl Fresh ground black pepper

3 - 14.5 oz cans of French Cut Green Beans - Drained as dry as possible.

Lots of mashed potatoes. And half again more. Really. No such thing as too much here.

Brummel & Brown Spread

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Gratuitous Food Porn Shot - It looked so good I had to include it.

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Upvote, ReSteem,

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