All you need is a handful of red potatoes and two onions

I know we've been busy: A lot of traveling this Summer and then plunging straight into the new school year, but it's no excuse: We've been eating out way too much in the past months. And, worse, I have a fridge FULL of food. So, yesterday, as I was reflecting on waste and whatnot, I went through my fridge and freezer and realized that, with a few additions, I had a week's worth of meals just waiting to emerge from my appliances and pantry. All I had to do was run to the market and pick up a handful of red potatoes and two onions.

With that, I give you THIS WEEK'S MENU:

Monday: Pork and Chicken Stirfry with Assorted Vegetables and Brown Rice

Tuesday: Quesadilla Club and Cheese Quesadillas with Mexican Rice, Refried Beans and Mango Salsa

Wednesday: *My All-time Favorite* Shepherd's Pie, Salad, Brownies

Thursday: Ziti and/or Spinach Ravioli (we are a split household on the subject of pasta), Meatballs, Marinara and Salad.

Friday: Homemade Pizzas with Italian Turkey Sausage and/or Pepperoni and Salad

Saturday: Spanakopita and Grilled Lemon Chicken Skewers

Sunday: Grilled Steaks, Wild Rice Medley, and Sauteed Onions, Zucchini and Yellow Squash

And, yes, friends, ALL of this from what already lives in my fridge and freezer RIGHT NOW, with the addition of less than $8 in groceries. I am embarrassed that I have this much just sitting around, waiting to rot or living in purgatory in my freezer. It reminds me that, as a culture, we do not know what it means to go without food, while even among us, there are so many who do. I will admit, it also makes me suspicious that a squirrel is in my lineage, as if I need to store stuff for Winter to be nutty(er).

Which brings me to this week's recipe: Shepherd's Pie. This is, without a doubt, the best catch-all, clean-out-the-fridge dish. It is warm and satisfying; humble is the word that comes to mind. It freezes well and has been taken to almost every home with a new baby, illness or lost loved one in the past ten years, and a dish I will proudly serve when we have guests on Wednesday evening. Something about this dish says "Welcome"; it's breaking bread without the bread.

All that, and it's the best use of flaccid carrots, wrinkled bell peppers, too-long-frozen peas and corn and leftover mashed potatoes you will ever find.

All of the turkey and vegetables sauteed. *sigh* Beautiful.

Shepherd's Pie

4 – 5 fist-sized red potatoes, peeled and cut into 2- inch chunks

¾ cup milk, or more to desired consistency

½ tablespoon unsalted butter

2 tablespoons grated parmesan cheese

salt and pepper, to taste

1 medium onion, diced (about 2 cups)

1 pound package ground turkey*

1 tablespoon dried basil

½ tablespoon dried oregano

½ tablespoon dried thyme

1 cup chopped carrots, about 3- 4 medium carrots

1 cup chopped green bell pepper, about one medium pepper

1 cup frozen corn

1 cup frozen green peas

2½ tablespoons apple cider vinegar (or to taste)

¼ cup wheat germ

1½ cup finely shredded sharp cheddar cheese, divided

Paprika

2 -3 steamed baby carrots, for garnish (optional)

sprigs of parsley, for garnish (optional)

Directions: Preheat oven to 350^oF. Spray a 2-quart deep casserole lightly with cooking spray and set aside.

Make your Mashed Potatoes: Peel and quarter potatoes, place in saucepan and cover with water. Bring to a boil and cook potatoes until tender, about 12 minutes or until potatoes are easily pierced with a fork. Drain potatoes and place in bowl of stand mixer or other mixing bowl for mashing. Cut butter into cubes and drop into potatoes. Start mixer on medium speed and add parmesan cheese. Drizzle in milk until potatoes are uniformly mashed, stiff and fluffy. Reduce speed and add salt and pepper to taste. Set aside.

Make your hash while the potatoes are cooking: Dice onion and add to pan over medium-high heat. Cover and cook for 2 -3 minutes or until onion is sweating. Add ground turkey*, cover and cook until thoroughly browned, about 10 minutes, stirring occasionally with a spatula to break up turkey. When onions and turkey are browned, reduce heat to medium and stir in basil, oregano and thyme. Stir in carrots, cover and cook for 2 minutes. Stir in chopped green peppers, cover and cook for 6 to 8 minutes, or until carrots and green peppers are tender-crisp. Add peas and corn, cover and cook about 3 minutes until warmed through. Remove pan from heat and stir in cider vinegar and wheat germ. Stir in 1 cup of finely-shredded sharp cheddar cheese. Add salt and pepper to taste and adjust vinegar to taste. Pour turkey mixture into casserole dish and spread evenly. Spread mashed potatoes to completely cover turkey mixture. Sprinkle remaining ½ cup of finely-shredded sharp cheddar cheese over top of potatoes. Sprinkle paprika lightly over top of cheese. Bake uncovered for 20 to 25 minutes, or until turkey mixture is bubbling and potatoes are lightly browned and cheese is melted. Remove from oven and allow to cool for about 5 minutes before devouring madly. If serving a crowd, garnish with steamed whole baby carrots and a little parsley, arranged to look like a little bunch of carrots. However, the lightly-browned potatoes, melted cheese and paprika on top of a lovely casserole dish also makes for a simple yet elegant presentation and no further garnish is necessary.

*Since this dish started out vegetarian, I thought I should add that peeling and cubing (1/2" to 3/4") a good-sized eggplant and substituting it for the turkey will work just fine. In fact, the eggplant takes up all of the flavors so beautifully, I sometimes wonder why I started using turkey at all!

Servings: Makes 8 hearty servings.

Finished, but not baked. Isn't it lovely???