O.k., not sure if using kalamata olives makes this dish “greek” — but it just felt right. This is something I made the other night with what I had available in the kitchen. The recipe below is the full-blow, full-fat, non-vegetarian, and non-vegan version — but with a little common sense additions (or subtractions), it’s got the foundation to be whatever your little heart desires:)
What you need:
- 1 lb. ground turkey
- 2 tbs. cumin
- 3 tbs. olive oil
- 2 large russet potatoes
- 1/2 stick butter
- 1/4 cup half & half
- 3 medium-sized zucchini
- 1/2 cup (or more) of pitted kalamata olives
- 1/2 cup of marinara or tomato sauce
- 1 cup of grated parmesan cheese
- 1 cup shredded cheddar cheese
- Baking dish (I used a 9×11)
- Frying pan
- Deep pan to boil potatoes
- Salt
- Ground pepper
To make the bake, you’re first gonna make three separate mini-dishes:
- Ground turkey
- In frying pan brown ground turkey, season with cumin, and 1
- Remove from pan when pink is gone (place in a bowl)
- Puree (or mashed) potatoes
- Quarter potatoes and boil in water ’till soft (about 9 min.)
- Drain water
- Put potatoes back in the pan with butter and half and half
- Mash, then wisk
- Season with salt and pepper
- Zucchini Saute
- Cut zucchinis in half
- Cut those halves in half
- Then cut each half into small chunks
- Warm frying pan with olive oil
- When warm add zucchini chunks
- Add kalamata olives
- Season with salt
- Sautee until brown but zucchini is still kinda firm
Now, it’s time to assemble Raymo’s Greek Shepard’s Bake
- Rub a bit of olive oil over the surface of a 9×12 baking dish (or whatever you have), then layer as follows:
- Layer 1: 1/2 of the mashed potatoes you have (just eyeball it, don’t have to be exact)
- Layer 2: Spoon on a 1/4 cup of jarred marinara or tomato sauce — and spread thinly over potatoes
- Layer 3: Spread all of the ground turkey on top of tomato sauce layer
- Layer 4: Spread out all of the zucchini and kalamata olive mix on top of turkey layer
- Layer 5: Spread out the parmesan cheese
- Layer 6: Spoon on a 1/4 cup of jarred marinara
- Layer 7: Spoon on a thin layer of the remaining potatoes
Baking the bake
- Put the assembled dish in a 350-degree pre-heated oven for 30 minutes
- At 30 min spread the shredded cheddar over the back
- Bake for an additional 10 minutes
Serving
- Let bake cool for at least 10 minutes before cutting
- Cut as desired (I cut mine into 8 pieces)
Trying to impress? I get it. Consider:
- Cracking a bottle of Pinot Noir when you put the dish in to bake. Have another bottle ready to go halfway through dinner
- Serving a small green salad with tomato, red onion, feta cheese, and balsamic dressing before.
- Don’t want salad? Roast some nuts you love with salt and nibble with wine.
- Sweet tooth? This is a hearty dish. Consider something on the light side like strawberries, gelato, or Ben & Gerry’s Vegan Cherry Garcia:)
