Free Meal Prep: Turkey Shepherd's pie thingey

(I have recently been made aware that some call this "Pilgrim's Pie". I had no idea this was a thing)

Ingredients:

• 6lbs of 70/30 Turkey (leaner if you can find it) This is best purchased at Kroger/your local Kroger affiliate in 2 3lb packages. Costco's turkey is fairly pricey.

• 1 stalk of celery

• 2 cups of the mixed vegetables of your choice

• 2 big cans (26oz) of condensed cream of mushroom soup

• 4 cups(~500ml) of vitamin D milk

• any seasonings you'd like to add to your mashed potatoes: I'd suggest garlic, pepper, oregano, and parsley

• 6-8 potatoes. We're shooting for about 8oz yield per portion but it doesn't have to be precise.

• 2Tbso Olive Oil to cook turkey in

Preparation:

1. Add oil to a large pot or saucepan and add in all ground turkey. Stir regularly until it is a dark grey. pebbly mass similar to ground beef. This might take a sec. Optionally add a few shakes of lawry's in there but remember that when slow cooking a little flavor goes a long way; don't overdo it.

2. Add in cream of mushroom soup, chopped celery, and mixed veggies (it doesn't matter if they're still frozen). Stir for a good 3-5 minutes until everything is homogonous. Transfer into your slow cooker and cook on low for 4-6 hours.

3. (I know I added cream into the mix on the video but like I said in the video DO NOT DO THAT! It doesn't need it and that's a little too much liquid in the pot)

4. Prepare mashed potatoes by peeling and cubing potatoes, adding them to a pot of cool water. Place on the stove on high and once at a rolling boil set a timer for 10-20 minutes or until potato cubes are easily peiced with a fork. drain potatoes.

5. Add milk, seasonings into drained potatoes and mash until a smooth mixture. let rest.

6. When Turkey mix is done, ladle out into 12 portions and let rest for 15 minutes to settle. when settled spoon mashed potatoes over turkey mix and allow to cool fully. once no longer steaming (this may take a while as this is pretty dense) cover and add to fridge. Once portions are cool to the touch, transfer all but what you intend to eat in the next 48 hours to the freezer. When you eat one portion, take one from the freezer and put it in the fridge to thaw (these ones take an extra day to thaw out because they're THICC)

(approximate) nutritional info:

• Calories: 740

• Fat: 44 grams

• Saturated Fat: 12

• Cholesterol: ~100mg

• Carbs: 60 grams

• Sugars: 12 grams

• Fiber: 6 Grams

• Protein: 47 Grams

• Sodium: 1,100 mg (it's mostly the mushroom soup, you'd do well to see if you can't find a low-sodium variant)