It’s been chilly, damp and drizzly in Portland lately. With weather like this, I want nothing more than a warm and hearty one-dish meal. To me, this one kind of tastes like a mixture of Thanksgiving and shepherd’s pie, and it’s straight up healthy comfort food. It’s an especially great meal to have after a hard training session since it’s full of good starchy carbohydrates. If you’re not a regular potato eater, add more sweet potato or use butternut squash instead. Make it what you need it to be for you and most importantly, enjoy!
Meanwhile, I recently got my personal training site up and running, which you can check out HERE. If you live in the Portland area and are looking to do personal training in NE (MLK and Alberta) or NW (near Pearl District/Nob Hill), be sure to hit me up. I am currently taking new clients!
And, on another note, I was on live TV last week! I had the opportunity to go on KATU Afternoon Live here in Portland and make my pumpkin caramel bars. It proved to be a lot of fun and looks as if I’ll be a guest again in the near future. Watch the replay HERE.
- 1 Tbsp extra virgin olive oil or grass-fed butter
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 lb ground turkey white or dark meat, or a combination of both
- 2 Tbsp fresh tarragon, chopped (*or 1 Tbsp dried)
- 1.5 tsp dried thyme
- Sea salt and black pepper to taste
- 1/2 – 2/3 cup good-quality chicken or turkey broth
- 5 medium Yukon gold potatoes, scrubbed and cut into 1-inch pieces (peel if desired)
- 1 medium white sweet potato, peeled and chopped
- 1 cup fresh green beans, cut into 1-inch pieces
- 1 12 oz bag frozen peas
- Heat large pot over medium heat and add the olive oil or butter. Once heated, add the onion and garlic, and sauté 1-2 minutes. Next, add the ground turkey and season to taste with sea salt and black pepper. Continue cooking until the meat is mostly browned (about 5 minutes), breaking up the large pieces with a wooden spoon or spatula as needed.
- Next, mix in the yellow potatoes, sweet potato, broth and thyme. *Note: if using dried tarragon, add now. Add more sea salt and black pepper to taste. Stir well and reduce heat to medium-low. Cover pot with a lid and allow mixture to cook for 10-12 minutes, stirring occasionally.
- After 10-12 minutes, add the fresh green beans and frozen peas. If needed, add a bit more broth. Cover again and cook 5-6 more minutes or until potatoes and beans are tender.
- Stir in the fresh tarragon. Taste and add more sea salt and/or black pepper, if desired. Serve.
Yields: ~6 servings