Brrr!!! It seems that winter shows it’s face earlier and earlier each year. We woke up Monday morning to this lovely scene.
There is something about the first snowfall that is always so exciting and puts me in the holiday mood. However, by January, I tend to have a very different attitude towards winter.
While the cold weather moved in on Sunday, we spent most of it staying warm inside. Who doesn’t love a lazy Sunday?!? This little lady sure does! I always laugh at the positions she gets herself into. I told Michael that it looked like she was posing for senior pictures in the second one 🙂
For dinner, I was craving a good hearty and healthy comfort meal. I decided to fancy up the old boring shepherd’s pie recipe with some fall favorite vegetables.
Shepherd’s Pie with Sweet Potato and Butternut Squash Topping
Saute half of a red onion with a red bell pepper. Season with salt and pepper.
Add 1lb ground turkey to the mixture and cook until no longer pink. I had a bag of mixed vegetables in the freezer to use up, so I added them to the mix after cooking the meat. I added a little more salt, pepper, and garlic powder.
In a small bowl, whisk together about a 1/4 low sodium chicken broth with a tablespoon of cornstarch and then added it to the meat/veggie mixture. Cook for another 2-3 minutes and remove from heat.
In a large pot, boil a large sweet potato and half of a butternut squash (both peeled and cut into 1-inch pieces) for about 15 minutes. Drain and place back in pot. Add a few tablespoons of almond milk at a time and begin to mash. Season with salt and pepper.