As we continue through Little League season here in New England, I continue to look for new ways to put together single-serve meals that are appealing to the children and adults in my house. One of our favorites is turkey shepherd’s pie, which includes vegetables, starch, and meat all in one dish. I was inspired by Justafrugalfoodie’s potato crust in this recipe, but I used ramekins to make larger servings.
1 ¼ lb. red potatoes, peeled
2 egg whites
1 small head broccoli
1 cup corn
½ lb. ground turkey breast
½ tsp. parsley
Salt and pepper to taste
For the Potato Crust:
- Preheat the oven to 350 degrees and grease 8 ramekins (mine are 3 3/4 inches in diameter and 2 inches high).
- Grate the potatoes and place them on a clean dish towel. Put another clean towel on top of them and press down to soak up the liquid.
- Transfer the dried, grated potato into a large bowl and stir in the two egg whites. Add salt and pepper to taste.
- Divide the potato among the ramekins. Press the potato along the bottom and up the sides to form a crust.
- Bake for 40 minutes, until the crust is set.
For the Filling:
- Chop the broccoli and carrots. Steam them until just tender.
- In a cast iron skillet, cook the turkey over medium heat. Season with parsley, salt, and pepper.
- Stir the corn into the meat. Add the broccoli and carrots.
- To assemble, fill each potato crust with the meat/veggie filling. Serve immediately.
The ingredients for this meal cost a total of $4.91. This comes out to $.62 per ramekin. Two ramekins make a hearty, filling meal for an adult appetite. At $1.24 per adult serving and $.62 per child serving, this meal is a steal!