Shepherd's Pie

If you've read all of my blog posts, you'll know I have a total girl crush on Jillian Michaels. She's got the most amazing hard body, her workouts are incredible, and she's always saying something motivational. I picked up a book of hers at the library called Master Your Metabolism. Holy Hannah, if that doesn't motivate you to eat cleaner, nothing will.

I don't want this post to turn in to a book review (there is a recipe coming, after all), but let me just say I am 100% convinced that the reason I can't lose the last few pounds is because of hormones. As I was reading this book last night, I went through the list of indications your hormones are out of whack thinking, "Yep, me. That's me. Uh huh, me." I don't know about you, but when I think of hormones, my mind doesn't automatically go to food. But Jillian breaks it down brilliantly. Food is a big contributor to how our hormones work, and so are other environmental factors like plastics, pesticides, sleep, exercise and stress.

Who knew? Bottom line: I am more motivated than ever to eat clean. Jillian claims that you will (not can) lose weight by eating 1800 calories per day, exercising 1-2 hours per week and sleeping enough. The trick with the 1800 calories is making sure it's the right 1800 calories. I'd try to explain it, but I wouldn't do it justice. My BF says he's seen that book at thrift stores, so either dig up a copy or pick one up at the library. If you're contemplative at all about improving your health, I believe this book will change your life.

On to the recipe... Now, this particular recipe uses russet potatoes. It's really yummy, low-cal (per serving) and comes together fairly quickly. According to Jillian, starchy vegetables actually block the absorption of certain nutrients, so in the future I might try making it with mashed cauliflower. But for now - yum.

Ingredients:
7-8 small russet potatoes
2 T. unsalted butter
Coconut milk (enough to get potatoes to desired consistency)
Onion powder
Sea salt

Drizzle olive oil
1 sweet onion
1/2 red bell pepper
1 lb ground turkey
1 can low sodium green beans, drained
Other chopped vegetables as desired (I used some left over shredded zucchini)

Butternut squash sauce from this recipe 

Paprika (for topping the potatoes)

Directions:
Peel and wash potatoes, then cut into cubes. Bring a large pot filled with hot water to a boil. Add potatoes and return to boiling. Cook for 20 minutes or until very tender.

While potatoes are cooking, drizzle a little olive oil in a skillet over medium heat, and add a little cooking spray if desired. When pan is up to temperature, add onions and peppers, and saute until very tender and starting to brown. Add ground turkey and cook until cooked through, stirring frequently with a wooden spoon. Add remaining vegetables. Note: if using vegetables that take a long time to cook, such as broccoli, add these before the ground turkey. If using quick cooking vegetables, such as zucchini or spinach, add them after the meat is cooked.

Add butternut squash sauce to the ground turkey and stir well to combine. Check seasonings, reduce heat to low, and let simmer while you finish preparing the recipe.

Preheat oven to 350 degrees.

When potatoes are cooked, drain well and return to hot pan. Add butter and smash with a potato masher. Sprinkle onion powder and salt. Pour a small amount of coconut milk into the potatoes. Use an electric hand mixer to whip the potatoes, adding more coconut milk as needed to get a spreadable, smooth consistency.

Coat a 13x9 baking dish with cooking spray. Pour hot turkey mix into the pan and spread evenly. Drop spoonfuls of mashed potatoes over the turkey, distributing evenly. Very carefully, spread potatoes over turkey with a wooden spoon (if you use too much pressure it will mix together. Not inherently bad, but not aesthetically pleasing). Sprinkle potatoes with paprika.

Bake for 20 minutes or until hot and bubbly. Let cool slightly before serving.