An open-faced omelette is a large omelette that feeds multiple people, no folding or flipping required. It’s quickly become a favorite go-to easy, fast, high protein breakfast (or brinner) option. Essentially a stovetop frittata, an open-faced omelette is super fast (it only takes 10 minutes!) with no baking required. This version is topped with dollops of melty cream cheese and smoked salmon, served with all your favorite bagel and lox accoutrements like capers, dill, and red onion (minus the bagel!).

Eggs are my go-to for quick and easy meals at any time of day. They’re relatively cheap compared to other proteins, healthy, and cook up incredibly fast!

Lately I’ve been making a lot of omelettes for dinner (my kids love them) but I’ve grown tired of cooking them one by one, as well as folding them and flipping them. Enter: the open-faced omelette! You can serve an entire family with one of these – no flipping required.

And I supposed I could just call this a stovetop frittata. But it feels more omelette-like to me because the “fillings” are placed on top rather than mixed into the eggs.

...GET THE RECIPE for Open-Faced Omelette with Smoked Salmon and Cream Cheese!

This is your public service announcement to NEVER throw away your rotisserie chicken carcasses – you can make an absolutely delicious, rich, homemade chicken bone broth out of them that GELS! When homemade chicken stock gels up (yes, exactly like jello) that means it’s a nutrient-dense bone broth, which is very high in collagen. The stock has a rich, unctuous, and viscous texture. Not to mention it’s high in protein, and the collagen is beneficial for your joints, skin, and overall well-being. And it’s essentially free since we use scraps that would otherwise be thrown away!

I don’t know about you, but I use rotisserie chickens all the time. Why go through the hassle of cooking a chicken when you can get one fully cooked and super flavorful for like $7 at the store? I use shredded rotisserie chicken meat for all kinds of things. Like chicken salad, chicken and dumplings, and healthy chicken mushroom stroganoff.

When you’re done collecting all the meat from the rotisserie chicken, you’re left with the carcass, mostly consisting of the bones and skin.

...GET THE RECIPE for Rotisserie Chicken Bone Broth (it gels!)!

This Broiled Sheet Pan Tandoori Salmon features skinless salmon filets coated in a tandoori spiced yogurt mixture, broiled along with cherry tomatoes and garlic. Broiled tandoori salmon could not be easier to make – or faster – at only 20 minutes total for the whole meal. You’re going to love this incredibly flavor-packed Indian inspired recipe that’s easy enough for a weeknight but delicious enough for special occasions!

Tandoori refers to an Indian method of cooking in a tandoor, which yields high heat. A broiler is a great substitute for a tandoor and yields a beautiful dark char on top of the salmon and the tomatoes which gives it so much flavor. But flavor aside… my favorite thing about using the broiler? How FAST it is!

Lately I’ve taken to using my broiler more and more. Part of this was because my oven broke for a few weeks and my “bake” setting didn’t work. But what I discovered was that broiling some veggies like asparagus and broccoli, and proteins like chicken thighs and fish, was far better than roasting. It’s like taking a grill indoors. You get gorgeous charred spots and a deeper flavor.

...GET THE RECIPE for Sheet Pan Tandoori Salmon with Burst Cherry Tomatoes!

This Spring Lentil Vegetable Soup features all your favorite in-season vibrant green produce, like leeks, asparagus, and peas. An fresh spring herb pistou (a sauce similar to pesto) is spooned on top of each bowl, adding zingy, fresh, garlicky flavor. This soup is incredibly healthy and green vegetable-forward, yet hearty and filling with the added lentils. My honest description here is that it tastes like a salad, but it’s a soup! Perfect for that chilly early spring weather.

In New England, spring is fickle. It will be warm, the birds will start chirping, the bulbs will start shooting up from the ground. And within a few days, you’re faced with chilly, rainy weather again. This spring lentil vegetable soup is perfect for those kinds of days. When fresh green plants and food are on your mind, but your body still needs something warm.

My favorite thing about this soup is how fresh it tastes. The quick cooking veggies – asparagus and peas – are stirred in at the end of cooking for only a few minutes until they’re crisp-tender. Very often, soups include veggies that are cooked to smithereens or pureed. But sometimes you don’t want your veggies to be mushy, you know?

...GET THE RECIPE for Spring Lentil Vegetable Soup with Fresh Herb Pistou!

This creamy spinach and eggs features only four main ingredients – green onions, baby spinach, Greek yogurt, and eggs – and takes only 15 minutes to make in one pan! Greek yogurt is used instead of cheese or heavy cream to give the consistency of a creamed spinach in a lighter, healthier way. Eggs are cracked directly into the creamy spinach mixture and cooked right in the pan. This is such an easy way to get healthy greens in for breakfast, but this meal is great any time of day especially for a fast dinner!

Is it insensitive of me to post an egg recipe during these times of high egg prices? Perhaps. But hear me out. With only three other ingredients – and relatively inexpensive ones at that – this is a delicious way to really showcase eggs in all their glory. In this economy, we’re treating our eggs real nice and giving them the respect they deserve.

This healthy and delicious meal is perfect for breakfast – getting a good dose of healthy veggies in is such a great way to start the day! I wouldn’t hesitate to make this creamy spinach and eggs recipe for a quick dinner either.

...GET THE RECIPE for Creamy Spinach and Eggs!

Pimento cheese is such a delicious Southern dish, used commonly as a dip for crackers and crudité or spread between two slices of bread for an easy sandwich! Cheddar cheese is mixed with – you guessed it – pimentos (which are a type of roasted red pepper that comes in a jar). This recipe uses whipped cream cheese. This will make it super spreadable, even straight from the fridge. We’ll also add pickled jalapeños for a tangy zing. You’ll love this easy 5-minute recipe!

First off, if you’ve never had pimento cheese, welcome to your new favorite thing to eat! This is a delicious and versatile recipe commonly enjoyed in the South in the United States. A blend of grated cheddar cheese, pimentos (you know, the little chopped red peppers that you sometimes find in the hole of a green olive?), cream cheese, mayo, and spices.

Sometimes, a jalapeño is added for a little extra crunch and spice. For this version, I opted to use pickled jalapeños instead of a fresh one, which added a nice sweet and tangy flavor (I used my favorite Hot & Sweet Jalapeños from Trader Joe’s).

...GET THE RECIPE for Pimento Cheese (A Southern-Style dip and sandwich spread)!

This easy shredded carrot salad features sweet raw carrots in all their glory tossed in a simple lemon honey dijon vinaigrette with parsley and green onions. A food processor makes easy work of shredding the carrots, but a vegetable peeler or box grater (or buying a bag of pre-shredded!) also works well! This is a delicious French carrot salad, an easy side dish to make, and a unique change from lettuce-based or green salads. And it only takes 10 minutes!

I love the taste of raw carrots but you know what? I’m not a fan of all the chewing. Sometimes you don’t want to work so hard, you know? Enter: shredded carrot salad. A classic French recipe, these carrots are grated small and thin, and when tossed with a simple vinaigrette dressing (no mayonnaise here!), they soften quite a bit to the perfect texture. It reminds me of coleslaw.

The other day I was putzing around in my veggie garden area to start prepping for spring and found a bunch of carrots that had survived the winter! I knew I had to make something special with them, and I didn’t want to cook them to smithereens since I knew they would be extra sweet from the cold weather.

...GET THE RECIPE for Shredded Carrot Salad with Herbs and Dijon Vinaigrette!

Have you ever heard of Rhode Island Clam Chowder? This clear broth clam chowder has no cream or milk, and is a lighter clam chowder than other versions. It’s so simple and easy to make in only 30 minutes, especially because this version uses canned clams (but feel free to use fresh if you want!).

You’ve heard of New England clam chowder, and maybe you’ve heard of Manhattan clam chowder (which has tomatoes in it), but have you ever heard of clear broth clam chowder from Rhode Island (and Connecticut)? It’s simple, delicious, easy to make, and lighter than its creamy counterpart. Plus, because it has no cream or milk in it, it’s easy to make it dairy-free (though I love adding a little butter for flavor and richness).

Rhode Island has so many unique cuisines specific to the area. From bakery pizza (which honestly I just don’t get) to stuffies to clamcakes and coffee milk, it’s amazing how much is unique to the tiny state! And this clear broth Rhode Island clam chowder is a staple in the area.

...GET THE RECIPE for Rhode Island Clam Chowder (Clear Broth Chowder)!

These Maple Roasted Brussels Sprouts with bacon give these delicious vegetable the respect they deserve! Cooking the bacon on a baking sheet while the oven preheats saves time and dishes and cooks it to crispy perfection. Then, the Brussels sprouts are tossed with the bacon grease left on the baking sheet, along with maple syrup, salt, and pepper, then roasted until perfectly crispy and browned.

Brussels sprouts can be a somewhat divisive vegetable. Many of us grew up eating mushy, steamed, under-seasoned Brussels sprouts that did nothing to hide their natural bitterness and strong flavor.

But I’m a firm believer that if you treat Brussels sprouts with the respect they deserve, they can be one of the most delicious vegetables on the planet. To do this, we focus on creating a texture and flavor that brings out the best of these humble vegetables.

Roasting the Brussels sprouts helps create a crispy and browned texture on the outside, with tenderness on the inside. And the combination of sweetness from the maple syrup, as well as smoky salty flavor from the bacon, complements the flavor of the sprouts.

This recipe employs a clever shortcut that will save you time and dishes.

...GET THE RECIPE for Maple Roasted Brussels Sprouts with Bacon!

Portuguese Kale Soup is so much more than just greens or kale! Traditionally, Portuguese smoked sausages, such as chouriço or linguiça, are used as the meaty base, with beans added as well as potatoes, making for an incredibly hearty and nourishing soup. If you can’t get your hands on Portuguese sausages, you can easily use a Spanish chorizo, Kielbasa, or another smoked sausage of your choice. You’ll love the little bit of apple cider vinegar added at the end!

I’m all about a dinner soup! You know, a soup that has everything you need for it to be a complete meal? Protein, starch, and veggies all in one. It’s a soul-warming one-pot meal that will leave you satisfied. (Though I wouldn’t say no to a side of crusty buttered no knead bread here, either).

You’ll love Portuguese Kale Soup, a staple in Portuguese cuisine. Living in Rhode Island, it was easy for me to get my hands on some linguiça and chouriço for this recipe, both common Portuguese sausages. But you can use any smoked sausage you have available to make it – kielbasa, Spanish chorizo, etc.

...GET THE RECIPE for Portuguese Kale Soup!

This easy pumpkin hummus whips up in 5 minutes in your food processor! Adding pumpkin puree to homemade hummus adds a vegetable, a little sweet flavor, and a gorgeous orange color to the popular dip. Curry powder, turmeric, and a little cayenne add deep savory and peppery flavor that complements the sweetness of the pumpkin. Serve this pumpkin hummus as a dip with pita bread, crackers, or crudité, spread on toast for an easy breakfast, or use any other way you enjoy hummus!

Oh hello there, fall baker. Did you use one cup of pumpkin puree from the can and now have about ¾ of a cup left to use? (Hi, it’s me. Leftover puree from making Pumpkin Tiramisu last week!).

Well then, let me humbly suggest that you whip up a batch of pumpkin hummus to use it up. A delicious dip made savory with the addition of curry and other spices, and a wonderful break from the usual sweet fare in which cooking with pumpkin usually results.

Ingredients and Substitutions

• Canned Chickpeas – white beans, cooked red lentils, or other light colored legumes will work (keep in mind they may affect the texture of the hummus) – plus the chickpea liquid (aquafaba).

...GET THE RECIPE for Pumpkin Hummus with Curry and Turmeric!

Here’s the perfect way to use those juicy, ripe, end-of-summer tomatoes – Fresh Tomato and Basil sauce for pasta, meatballs, pizza and flatbreads, and more! Using a little tomato paste enhances the flavor and texture, while grating the tomatoes is an easy way to simultaneously remove the skins and crush them – no need for blanching. Garlic flavor is subtly infused throughout, with fresh basil leaves and some (optional) butter added at the end for a wonderfully simple, rich, from-scratch tomato sauce made with fresh tomatoes.

I realize I’m “supposed” to be posting apple and pumpkin recipes since it’s “September” and I’m a “food blogger” but alas, the weather and my garden disagrees. It’s 90 degrees and wicked humid and I have a huge pile of ripe tomatoes beckoning to fulfill their delicious destiny. So here’s one more summer recipe to close out the season!

I’ve been on the search for a great from-scratch tomato sauce for pasta made with fresh tomatoes. Regular tomatoes – heirloom, slicing, etc. – not specifically San Marzano. This fresh tomato sauce is a wonderful solution for using any medium to large tomato. In fact, I think it’s better than Rao’s *gasp!* and my husband wholeheartedly agreed.

...GET THE RECIPE for Fresh Tomato Sauce with Basil and Garlic!

This Greek Zucchini Casserole, or Sfougato – which is very similar to a crustless quiche or frittata – features crumbled feta cheese and beaten eggs, along with green onion and herbs, all mixed together and baked in a rectangular pan. You can also use yellow summer squash, or a mixture of both here! I know I’m always looking for ways to use up my garden summer squash and zucchini, and this is a great way to pack a lot into one delicious and healthy recipe, perfect for breakfast, lunch, or dinner – and great for reheating all week.

Sfougato is a Greek baked egg dish, similar to a quiche, frittata, or baked omelette, but with the emphasis on the veggies instead of the eggs. We’ll use FOUR whole zucchini here – whereas a quiche or frittata focuses mostly on the eggs with a few extra ingredients, this casserole really features the zucchini squash in all its glory, the egg giving it structure and texture.

Like most recipes with zucchini, you can easily substitute yellow summer squash in this recipe, or use a mix. But I love how the vibrant green zucchini, herbs, and green onion permeate the whole thing – especially when topped with some bright red tomato slices (which are optional, but so pretty and delicious!).

...GET THE RECIPE for Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs!

This Peach Caprese Salad is a delicious twist on the classic! It feature slices of fresh, juicy, ripe peaches amongst the traditional tomatoes, fresh mozzarella, and fresh basil. A sprinkling of Aleppo (or other spicy) pepper and drizzle of tangy balsamic vinegar provide the perfect complement to this sweeter-than-usual Caprese salad. This five-minute recipe is great as a side for grilled chicken or fish. Or, serve with bread, and you’ve got yourself the perfect light summertime meal!

A traditional Caprese salad features thick slices of ripe tomatoes, fresh mozzarella cheese, and basil leaves. It’s drizzled with olive oil and seasoned with salt and pepper. It’s delicious in its simplicity, and honestly, I could eat it every day, especially when the weather is warm and tomatoes are in season!

But sometimes you want to shake things up a bit, you know? Enter: PEACH Caprese Salad. It’s still gorgeously simple and allows all of the individual ingredients to shine. What a way to feature two of summer’s most delicious seasonal offerings: ripe peaches and tomatoes!

You can dress it simply with olive oil, salt, and pepper only, as a traditional Caprese salad recipe.

...GET THE RECIPE for Peach Caprese Salad!

This smashed chickpea salad sandwich serves as a vegetarian and vegan alternative to chicken and tuna salad! It’s cheap to make and packed full of plant-based protein for a flavorful and filling lunch. It’s perfect for making ahead and meal prep. This chickpea salad sandwich features chickpeas, partially smashed, and tossed with a creamy lemon garlic mayo, green onions, and fresh herbs. Serve on bread, on crackers, lettuce wraps, or any way you’d serve chicken or tuna salad!

Chickpeas are such a versatile and delicious plant-based protein. They’re inexpensive, extremely nutritious and high in all kinds of vitamins and minerals. And because they are high in both protein and fiber, they’re satisfying and keep you feeling full.

I almost always have a couple cans of chickpeas in my pantry, whether it’s for this chickpea salad, or some of my other favorite chickpea recipes like chickpea curry, homemade hummus, or crispy roasted chickpeas.

This chickpea salad can be made ahead of time and assembled for sandwiches when you need it, making it perfect for meal prep. Bonus: my kids LOVED it. I can’t WAIT to make it again and again, and I know you’ll love this delicious easy recipe!

...GET THE RECIPE for Smashed Chickpea Salad Sandwich!

This Taco Salad recipe is so easy, so hearty, and so flavorful! Featuring ground turkey and black beans, this is a bit of a healthier take on taco salad, which usually features ground beef. This taco salad is packed with lean protein and nutrient-packed black beans, without skimping on flavor. Especially with the creamy avocado cilantro dressing drizzled on top! If you’re looking for a dinner salad the whole family will love, look no further.

I love a good dinner salad, especially in the summer. This recipe does require some more cooking than your typical salad, but it’s worth it. I personally cook some tortilla strips from scratch (which is super easy to do), though you can certainly use any tortilla chip you like. And the ground turkey, browned with taco seasoning and the black beans, only takes a few minutes to cook.

This taco salad features layers of cool, crunchy iceberg lettuce (which I personally love and think it often gets a bad rap), tomato, cheese, cilantro and onion, and the crunchy tortilla strips and warm, savory turkey and beans, all drizzled with the creamy tangy dressing. You’ll love all the different things going on in this easy recipe!

...GET THE RECIPE for Easy Taco Salad with Ground Turkey and Black Beans!

Move over, boring salads – this Mango Avocado Salad is in anything but! With a hearty boost of protein and flavor by adding spicy blackened tofu (or shrimp, or chicken!), this salad is packed full of sweet, salty, spicy flavors. With the creamy chunks of avocado as well as a creamy avocado lime dressing, you’ll be in salad heaven.

If you’re looking for a fresh new salad to add to your rotation, look no further. This mango avocado salad is anything but ordinary, bursting with unique flavors and hearty and satiating protein and healthy fats.

I’m a huge fan of sweet and spicy combinations, and mango is one of my favorite fruits to pair with spicy or savory foods. Whether it’s mango salsa with fresh jalapeño peppers, mango quinoa salad, shrimp ceviche, or blackened fish tacos topped with mango salsa, it’s a wonderful fruit to add to meals for naturally sweet flavor.

(Though I do acknowledge mangos can be kind of a pain in the neck to peel and cut, which is why I wrote a whole tutorial on two ways for how to cut a mango! And you can always buy them pre-cut.)

In this post I’ll take you through how to make the salad dressing super creamy and smooth, as well as how to blacken the tofu, and how to make the salad vegan, if that’s your thing.

...GET THE RECIPE for Mango Avocado Salad with Blackened Tofu!

This recipe for roasted asparagus comes out perfect every time, with super crispy tips and perfect browning! Roasting at a high temperature (450 degrees F) and broiling at the end ensures crispy asparagus tips and tons of flavor. And peeling – NOT snapping – the ends of the asparagus results in more tender, delicious asparagus that’s longer and more evenly shaped.

Before roasting, the asparagus is drizzled with olive oil, and seasoned with salt, pepper, and garlic powder. After cooking, I sprinkled it with parmesan cheese and drizzled with balsamic glaze. While this flavor combo is SO delicious, it’s also really easy to make this recipe for roasted asparagus your own!

You can keep it simple and stick with just the oil, salt, and pepper. Or, add other spices to it if you want, or lemon zest. Roast the asparagus spears along with cherry tomatoes, thinly cut carrots, or thinly cut potatoes. And the parmesan and balsamic finishing touches? Feel free to leave out the parmesan for a vegan version, and drizzle the roasted asparagus with any other things you love (gochujang mayo, anyone? Or how about some homemade ranch dressing?

...GET THE RECIPE for Crispy Roasted Asparagus!

This apple coleslaw with cranberries and pecans is a crunchy, sweet, and savory twist on classic coleslaw. Tossed with a creamy maple balsamic dressing, this apple slaw still features healthy and fiber-rich (and cheap!) green cabbage. Plus, it’s easy to make ahead of time and the leftovers hold up really well, making it perfect for a get-together, potluck, or for meal prep.

While this coleslaw recipe screams “fall,” I think this salad is the perfect side dish all year round. It would be just as at home on your Thanksgiving table as it would be for a summer evening BBQ.

While it’s a great side dish, you can also add your favorite protein like roast or grilled chicken to it for a meal!

The dressing it’s tossed with is a simple mixture of mayonnaise, balsamic vinegar, maple syrup, and olive oil. I put this stuff on everything, and I even have a post on how to make creamy maple balsamic dressing on its own. I also love putting it on a green salad with cranberries and goat cheese.

You’ll be able to whip up this easy apple coleslaw recipe in only 15 minutes or so.

...GET THE RECIPE for Apple Coleslaw with Cranberries and Pecans!

Irish Lamb Stew is a hearty, cozy, nourishing meal to make when it’s cold outside, and it’s the perfect way to celebrate St. Patrick’s Day! This version uses Guinness beer, or another dark Irish beer, along with beef broth as the base of the stew (but you can use all broth if you want to omit the beer). A non-traditional addition here is sweet potatoes, which add a subtle sweetness to the stew. And the thick, luxurious broth base? It’s thickened with a puree of the vegetables – no flour needed. As a bonus, you can use the stovetop, slow cooker, or pressure cooker for this Irish lamb stew recipe!

With surprisingly few ingredients for the depth of flavor achieved in this Irish Lamb Stew, you’ll want to keep your kitchen stocked to make this all winter long. It takes a bit of time to cook, as do all stews with a tougher cut of meat, but it’s incredibly hands-off and easy to make.

Irish lamb stew is the perfect thing to keep simmering on your stovetop in a Dutch oven if you’re home on a snow day or working from home on a cold, dreary day.

...GET THE RECIPE for Irish Lamb Stew!

Making homemade Egg Drop Soup is one of the easiest ways to get a nourishing dinner on the table FAST! This recipe takes 15 minutes – start to finish(!) – and doesn’t require any sautéing anything. The only thing you’ll need to slice up are some green onions. And it’s colored yellow naturally with the addition of turmeric – no yellow food dye here!

This version of egg drop soup is incredibly simple, and has corn added to it for some high-fiber carbs, hearty bulk, and bright yellow color to complement the eggs.

Speaking of the bright yellow color! I love using turmeric to color this egg drop soup naturally. Some restaurants use yellow food dye to make this happen – I prefer coloring foods naturally when I can (plus, the turmeric adds a nice subtle peppery note to the soup).

The other thing I love about this recipe? You skip the step of sautéing ANYTHING. Just heat up some spices and ingredients directly in the broth, stir in the remaining ingredients, and enjoy!

And it’s easy to adapt this egg drop soup to be vegetarian, or omit some of the ingredients if you don’t have them on hand.

...GET THE RECIPE for Homemade Egg Drop Soup (15 Minutes!)!

This Shaved Brussels Sprouts Salad features sweet sliced apples, candied pecans, red onion, and is tossed in a delicious simple homemade honey apple cider vinegar dressing! For anyone who wants to learn how to eat raw Brussels sprouts, or who picked up a bag of shaved Brussels sprouts from Trader Joe’s and doesn’t know what to do with it… this recipe is for you.

This shaved Brussels sprouts salad is a gorgeous salad for fall and winter. It’s a fun lettuce-free salad recipe that’s hearty and healthy. Packed with nutrients, you’re going to love this salad as an interesting addition to any dinner!

Serve shaved Brussels sprouts salad with simple roast chicken, pork chops, or even grilled halloumi cheese. Let’s get to the recipe!

Ingredients and Substitutions

• Shaved Brussels Sprouts – you can sometimes find these already prepared and shredded (similar to shaved cabbage for coleslaw). But if you can’t, you can easily shred them yourself (more on that below).
  • Despite the title of this recipe, you can substitute shaved Brussels sprouts with another shredded cruciferous vegetable, such as cabbage, kale, or broccoli.

...GET THE RECIPE for Shaved Brussels Sprouts Salad with Apples and Candied Pecans!

This Chickpea Potato Curry Soup is such a delicious, nutritious, frugal meal in a bowl! Filled with plant-based goodness, this soup just so happens to be vegan, if that’s your thing. It’s packed with warming spices like curry powder, cinnamon, and cumin, and finished with fresh lime juice. You’ll love this curry soup for an easy one-pot cozy weeknight meal!

You may have made my recipe for chickpea curry before – it’s a staple in our household. The other night I made it and added potatoes and thought, “this would make a great soup!” So here we are, with the latest Bowl of Delicious… curry soup with chickpeas and potatoes!

This soup has a wonderful spice blend of curry powder, cinnamon, and cumin (though you can get by with just curry powder if you want). The base is broth (chicken, vegetable, your pick) and coconut milk. With potatoes and chickpeas for bulk and protein, and carrots for some color and sweetness.

Just like with the chickpea curry recipe, this soup is finished off with fresh lime juice. Don’t skip this step! It adds a ton of flavor.

Ingredients and Substitutions

• Chickpeas – you could also use something like red lentils or another legume.

...GET THE RECIPE for Curry Soup with Chickpeas and Potatoes!

This Sweet Potato Shepherd’s Pie with Ground Turkey is a lighter take on the classic, usually made with beef or lamb and mashed white potatoes. It’s easy to make ahead of time, it’s freezable, and it makes a ton, which is great for a crowd or easy leftovers for lunches for the week!

Shepherd’s pie is the ultimate comfort food – warm and hearty, perfect for those harsh cold winter days. This sweet potato and ground turkey version is especially nutrient-dense, and just as cozy and delicious as ever!

A note on semantics: shepherd’s pie is made with ground lamb, cottage pie is made with ground beef. I find most Americans use “shepherd’s pie” interchangeably for any pie with ground meat, so I’ll be calling this shepherd’s pie. There. I’ve addressed this issue so hopefully we can avoid any controversy on wording (you’d be surprised how many strong feelings this evokes!) and just focus on the DELICIOUSNESS!

Normally, I make a shepherd’s (cottage) pie with ground beef and mashed white potatoes. It’s equally simple and comforting. I’ve also made a shepherd’s pie with mashed cauliflower for a lower carb version.

...GET THE RECIPE for Sweet Potato Shepherd’s Pie with Turkey!