You know that Forrest Gump quote, "Jenny and me was like peas and carrots."? I could not stop saying that while making and eating this dinner. The classic duo of peas and carrots, back together again in the form of soup and risotto.
This pea soup has a base of English peas, sugar snap peas, and leeks. So much green!
But more importantly, it has bacon. You start by crisping the bacon and removing it. Then, in the same pan, you cook celery, onion, and leek in the bacon fat before adding chicken stock and rosemary. Meanwhile, blanch the peas.
Okay - it is really hard to get an attractive picture of a shepherd's pie. The blogger I got this recipe from did cute little individual dishes and I thought "Ain't nobody got time for that!" and just did one big casserole. But after posting a very unattractive photo on facebook (that sparked a crazy battle between two friends, no joke) I know why she did it that way!
Photography aside, this dish is great. Lean but satisfying ground turkey mixed with a ton of veggies make a hearty filling.
Topped with delicious super-food sweet potatoes, this version of shepherd's pie is super healthy and super delicious.
Baking it in individual dishes is definitely cuter and neater, but if you don't care whether the topping gets mixed into the filling on the plate - you can totally do one big dish.