Growing up in Ponce, I eat a good share of this traditional dish. I never knew that there was a similar dish in the US Mainland called Shepherd’s Pie. Of course, shortly thereafter when I grew up I found out about it.
As always, I try to make recipes my own, therefore, I developed a recipe of my idea of the Pastelón, but instead of ground beef, I chose to make it with ground turkey. Also, instead of the popular rice and beans side, I chose to accompany it with a nice side of Kale chips. Furthermore, I did not use milk or butter to mash the potatoes and finally, no cheese. Is it a crazy idea? Sure, but that’s how I cook, smile.
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost: $9.45 or $1.58 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
6 Russet potatoes, peeled, rinsed and cut in cubes for a fast boiling ($2.50)
1 lb. 98% fat free ground turkey ($4.95)
1 tbsp. Angie’s Dry Seasoning (.30)
1 tsp. Granulated Onion (.10)
2 tsp. Granulated Garlic (1 for the mashed potatoes) (.20)
2 tsp. AdoboChon (1 for the mashed potatoes) (.20)
1 tbsp. Curry Powder (.10)
1 tsp. Paprika (.10)
2 frozen Sofrito cubes (.40)
2 ½ tbsp. Angie’s Basting Olive Oil (2 for the mashed potatoes and ½ for the turkey) (.60)
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.