Turkey & Potato Casserole - HelpForIBS.com Message Boards

This recipe was featured on today's "Good Morning America." It's Emeril Lagasse's grandmother's recipe, a kind of modified Shepherd's Pie. I've modified it to make it IBS-safe:

TURKEY/POTATO CASSEROLE

1 pound fresh green beans, trimmed
2 pounds russet potatoes, peeled and cubed
1 tablespoon plus 1 teaspoon salt
1 tablespoon Soy Garden "butter"
1 tablespoon freshly ground black pepper
3/4 cup soy milk
1 tablespoon olive oil
2 pounds ground turkey
2 cups chopped yellow onions
1 cup chopped celery
1 tablespoon minced garlic
one 16-ounce can whole tomatoes, crushed with the juice
2 cups shredded soy cheddar cheese

Preheat oven to 350 degrees. Bring a pot of lightly salted water to a boil. Add the green beans and cook until tender, about 6 minutes. Drain and set aside.

In another pot, place the potatoes and 1 teaspoon salt; cover with water by 1-inch, and bring to a boil. Reduce the heat to a simmer and cook until tender, 20 to 25 minutes. Drain the potatoes and return them to the pot. Set over low heat and add the "butter," 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 cup milk. Mash with a potato masher over medium-low heat to incorporate the ingredients and until the mixture is smooth but slightly lumpy, 3-4 minutes; set aside.

Heat the olive oil in a large, heavy saute pan or skillet over medium-high heat. Add the ground turkey, the remaining 2 teaspoons salt and 2 teaspoons freshly-ground black pepper, and cook, stirring, until well browned, about 6 minutes. Add the onions and celery, and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the green beans and cook for 5 minutes, stirring occasionally. Add the tomatoes and cook, stirring, for 5 minutes. Add the remaining milk and cook, stirring, for 4 minutes. Remove from heat and reserve for later use.

Spread half the potatoes in the bottom of a 9x13-inch baking dish. Pour in the meat mixture and top with the remaining mashed potatoes. Sprinkle with the cheese and bake until bubbly and golden brown, about one hour.

Remove from oven and serve hot. Makes 10-12 servings.

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Bevvy

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