Quick shepherd's pie bowl
440cal, 34p, 41c, 13f (per meal)
19 oz (544g)
1 cup (200g)
1 cup (134g)
2 tbsp (30mL)
4 dash, leaves (1g)
4 dash (1g)
4 dash (1g)
4 dash (2g)
1/2 cup(s) (119mL)
2 tsp (10mL)
1
Heat the oil in a skillet over medium heat. Add the ground turkey and break it apart with a spoon. Cook until browned and cooked through.
2
Add the spices along with a pinch of salt and pepper. Stir well and cook for 1 minute more, until fragrant.
3
Stir in the peas, water, and Worcestershire sauce. Reduce to a gentle simmer and cook for 5-7 minutes, until the peas are heated through and the mixture has slightly thickened. Turn off the heat.
4
Meanwhile, prepare the instant mashed potatoes according to the package instructions (typically 1 part instant potatoes to 2 parts boiling water, but check your package for exact measurements).
5
Serve the turkey mixture over the mashed potatoes.