It's no secret that Thatboy and I enjoy beer. And we're lucky enough to live in one of the craft beer capitals of the nation. My only complaint with many of the San Diego craft beers is that many of them are heavy on the hops. This is exactly what Thatboy likes about them! And one of the super-hoppy breweries that Thatboy likes is Stone Brewery.
Mr. Horse Whisperer loves Stone Brewery too, and there's a new outpost by their home. So on Saturday we headed out for a triple date - 3 boys and 3 girls.
While the grownups drank beer, the little ones wandered, explored, ran, fell, and danced.
Right here would be a fantastic place to put a recipe that involves the use of beer, but lately we've been drinking rather than cooking with it. So instead I'll give you some traditional beer drinking fair. A nod to Thatboy's Irish Heritage, but with a little more healthy vibe. Shepherd's pie is typically made with lamb (see SHEPHERD!) and mashed potatoes. This version uses turkey and sweet potato. It was a huge hit with the family. Thatbaby at a whole fourth of the pie and Thatboy ate half. Guess everyone worked up an appetite!
Turkey Shepherd's Pie
4 sweet potatoes, peeled and cubed
2 Tbsp butter
1/4 cup milk
salt and pepper to taste
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 lb ground turkey
1 sprig of thyme, leaves only
1 cup of frozen corn
1 cup of string beans, chopped
- Place potatoes in a saucepan and cover with water. Bring to a boil and boil for 20 minutes.
- Drain and return to pot. Mash with butter, milk, salt, and pepper.
- Preheat oven to 375. Spray a pie pan with cooking spray. Heat oil in a large skillet over medium heat. Add the onion and garlic. Cook until onion is translucent.
- Add turkey and thyme and cook until turkey is browned through.
- Add corn and string beans, and then season with salt and pepper to taste. Cook until heated through.
- Put turkey in the pie pan and top with the mashed sweet potatoes. Cook for 30 minutes or until the potato is golden brown.