Ok. Let me start by saying that this is RJ writing this, so the writing style will not be the same, and all in all not as good.
The link for you scanners out there (like me) that just care about the recipe. http://www.eatingwell.com/recipes/mini_shepherds_pies.html
Now that we have that out of the way, lets get into the meat and potatoes of this post. I have been fighting for a Shepherd’s Pie in the lunch line up for a while now. The problem being, we do not much care for red meat especially ground beef. Well while perusing the interwebs and eatingwell.com in particular, I happened upon this gem.
We took the recipe as is and then I changed it up (as I do with most recipes). First off we took out the ground beef, and used ground lean turkey (saves some calories, as well as the fat problem from red meat). Second, we decided not to go with the winter squash topping (even though that sounds excellent, and you should try it!). We had some left over Peruvian blue potatoes that were already mashed from a meal that i made over the weekend, so that became the topping. More on the Peruvian blue potatoes in a bit. this meal takes about 25 minutes to make, and is well suited for putting in a to go container and reheating. The recipe says that the calorie count comes in around 336, and the way we made it is probably close, as we did not use beef, but did use potatoes.