Master Chef Toni is Back! After-School Classes + Kid-Friendly Recipe for Fall

An Exclusive Offer for Plum Members:

Today, save $80 on a 5-pack of Chef Toni’s after-school, farm-to-table cooking classes – featured in TimeOut NY Kids! CLICK HERE for this special offer.

Kids will learn about sustainable ingredients, healthy food choices, how to read recipes and labels, prepare meals, and so much more. In the end, they’ll bring home a Culinary Graduation Certificate!

Last month, we highlighted Master Chef Toni Wiliard-Young – mom of four and Owner/Operator of Chef Toni’s Cooking Adventures (CTCA). She shared two delicious, family-friendly recipes - Vegetable Lo Mein and Chicken Stroganoff - and offered a great discount on her International Cook & Play Summer Camp.

Summer is winding down at Chef Toni’s Cooking Adventures, and they’ve visited every part of the world, learning and enjoying the cuisine of other cultures. Chef Toni would like to thank all of her Junior Chefs for a great summer, and she wishes them the best for the upcoming school year!

Today, to prepare for fall and Back to School, Chef Toni is turning to the luck of the Irish with a classic dish: Shepherd’s Pie.

It’s a healthy and hearty meal that’s fun to make – and will comfort those sad faces as summer comes to an end! Gather the freshest, organic ingredients you can find to prepare this dish. It’s sure to give them substantial energy for busy school days!

Note for parents: This dish tastes even better the next day, so you can easily prepare ahead and enjoy it for days to come!

As the Irish would say: “A cabin with plenty food is better than a hungry castle!” Chef Toni hopes this recipe fills your home with joy and that you’ll be sure to visit Chef Toni’s Cooking Adventures again soon!

Chef Toni’s Amazing Shepherd’s Pie:


2 pounds potatoes (such as russet), peeled and cubed

2 tablespoons sour cream or softened cream cheese

1 large egg yolk 1/2 cup cream (for a lighter version use chicken broth)

Salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

1 3/4 pounds ground turkey

1 carrot, peeled and chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup beef stock or broth

2 teaspoons Worcestershire

1/2 cup frozen peas

1 teaspoon sweet paprika

2 tablespoons chopped fresh parsley leaves


Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and chicken broth.  Add the mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with turkey. Season with salt and pepper. Brown and crumble for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with turkey 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to turkey and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Today, save $80 on a 5-pack of Chef Toni’s after-school, farm-to-table cooking classes – featured in TimeOut NY Kids! CLICK HERE for this special offer.