potato

Shepherd’s Pie

Posted on by
Shephard's Pie and eating utensils on a table

Makes 6 servings.

An easy and yummy way to use frozen veggies!

Ingredients

  • 2 potatoes, large with skin, diced
  • 1/3 cup milk, skim
  • 1/2 pound ground turkey
  • 2 Tablespoons flour
  • 1 package frozen mixed vegetables (10 ounces)
  • 1 can vegetable broth, low sodium (14.5 ounces)
  • shredded cheese (optional)

Directions

  1. Wash hands with soap and warm water.
  2. Place diced potatoes in saucepan. Cover with water and bring to a boil. Reduce heat and simmer (about 15 minutes). Drain potatoes and mash. Stir in milk and set aside.
  3. Preheat oven to 375°F.
  4. Brown turkey in a large skillet. Stir in flour and cook for 1 minute, stirring constantly.
  5. Add vegetables and broth. Bring to a slow boil.
  6. Spoon vegetable/meat mixture into an 8-inch square baking dish. Spread potatoes over mixture. Bake 25 minutes.
  7. Serve hot. Add shredded cheese on top (optional)
healthy family CT logo
UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Potato Latkes

Posted on by
potato latkes on a plate

Makes 12 latkes.

Ingredients

  • 22-3 large potatoes, peeled
  • ½ small onion
  • 1 egg, slightly beaten
  • 2 T. bread crumbs, matzah meal, or flour
  • ¾ tsp. coarse salt (1/2 tsp. if using kosher salt)
  • freshly ground black pepper
  • 2 T. olive oil

Directions

  1. Wash hands with soap and warm water.
  2. Grate potatoes coarsely or finely, according to your liking. Put the grated potatoes in a bowl of lightly salted water to prevent browning.
  3. Finely grate the onion.
  4. Strain the potatoes in a colander. Add the onion.
  5. Squeeze tightly until most of the liquid is removed.
  6. Place strained potatoes and onion in a large bowl. Add the egg, breadcrumbs, salt, and pepper and combine.

To Saute:

  1. Heat a large skillet over medium-high heat. Add 1 T. olive oil to the pan, swirl to coat. Spoon ¼ cup potato mixture into the pan, flatten slightly.
  2. Repeat procedure 5 times to form 6 latkes. Saute 3-4 minutes on each side or until golden brown.
  3. Remove latkes from the pan and keep warm. Repeat procedure with the remaining 1 T. of olive oil and potato mixture to yield 12 latkes total.
  4. Serve with unsweetened applesauce and ground cinnamon or plain non-fat Greek yogurt.

To Bake:

  1. Coat a baking sheet with cooking spray.
  2. Place twelve ¼ cups of potato mixture on sheet, flatten slightly.
  3. Bake until latkes are crisp, 30 minutes, turning over after 15 minutes.
healthy family CT logo
UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.