back to blogging?

I created this blog about a year ago and have only done one post since then. I moved to Idaho last year to be closer to family, leaving Boston and friends behind. This blog was an idea from a friend, who had limited knowledge of Idaho and challenged me to blog about my new adventures. Maybe I was subconsciously reluctant to do this blog because of my lack of enthusiasm for living in Idaho. Recently I have challenged myself to write, read and create more, so part of my writing challenge will be to blog more frequently. We'll see how long it last. :)

My life has changed a little since my last post. I am still nanny for the sweet little girl that I was in my first post last year, however, she has grown so much and is talking like crazy. She is so much fun to be around and such a big helper. Especially now because I have another little one I'm taking care of. My hands are full but so is my heart! 

I'm not sure if it's the change in the weather and all the yummy comfort food recipes that come along with it, but recently I have started cooking and baking more frequently. Yesterday I made dinner and combined a couple different recipes to create my version of Turkey Shepherd's Pie. So I thought for my first post I'd share it with everyone.

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Turkey Shepherd’s Pie

by Girl Meets Idaho

Ingredients

2 tablespoons olive oil

1 medium yellow onion, chopped

3 stalks celery, thinly sliced

1 pound ground turkey

2 tbsp flour

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon thyme

1 ½ cups low sodium chicken broth

5-7 carrots
4-5 large potatoes, cubed

1/4 cup milk

4 tablespoons butter

¼ cup cheddar cheese, shredded.

salt & pepper

Directions

Preheat oven to 375 degrees.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, milk and shredded cheese. Season with salt and pepper to taste; set aside.

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F

Meanwhile, heat oil in a large skillet over medium heat. Add onion and celery and cook until beginning to soften, about 5 minutes.

Add turkey and break apart with a spatula. Cook turkey until no longer pink.

Sprinkle flour, salt, pepper and thyme over the turkey and stir to combine.

Stir in chicken broth, raise heat to high and bring to a boil. Let sauce thicken slightly.

Pour turkey mixture into a deep-dish pie plate or 2 quart casserole dish.

Next, spread a layer of mashed carrots.** Top with mashed potatoes and sprinkle with extra shredded cheese.

Bake for 20-30 minutes, or until golden brown and bubbling.

** A layer of cooked peas could be added as well.

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Hope you enjoy it as much as my roommate and I did. Stay tuned for more recipes, craft projects, travel information, organizational finds, kid activities and more.