Shepherd’s Pie

P1040968Hello there! Has everyone being enjoying some glorious spring weather? We’ve had a few lovely days over the past two weeks of the Easter break, and I’ve been enjoying a bit of “down time,” although that mainly consists of running children here, there, and everywhere. And down time in the driver’s seat of my car doesn’t particularly count! But nevermind, as a true Brit would say.

So, it’s Tasty Tuesday again, and this week I’ve got a lovely, if not entirely traditional, shepherd’s pie recipe for you. A traditional shepherd’s pie uses ground lamb or beef, but I use ground turkey. (I must give full credit for this recipe to my friend Mandy, British born but resident Canadian for many years.)  This recipe adds mashed cauliflower to the mashed potato topping, thereby sneaking an extra vegetable into my very picky eater–he’s none the wiser and it’s the only way I can get cauliflower down him. It takes some time to make this dish, what with the chopping and stirring of various pots and pans, but it makes enough for my family of 4 for 2+ meals (whether they like it or not!).

Turkey Shepherd’s PIe

Topping:
3 cups peeled and diced potatoes
3 cups diced cauliflower
2-3 Tablespoons horse radish (optional)
1 clove garlic, mashed
salt and pepper to taste
1 Tablespoon butter
smoked paprika to taste

1. Cook potatoes and cauliflower until soft, then mash with the remaining ingredients. Set aside.

Turkey Base:

2 Tablespoons olive oil
2 lbs ground turkey breast
2 cups chopped celery
2 cups chopped carrots
2 onions, chopped
4 cloves garlic
2-3 cups corn (I don’t have a strict measurement for this; I simply put in whatever I judge to be “enough”)
4 cups chicken broth
1 Tablespoon butter
2-3 Tablespoons flour
2-3 Tablespoons grainy mustard (I tend not to use this–doesn’t go over well with the kids)
2-3 Tablespoons Worcestershire sauce
salt and pepper to taste

1. Brown turkey in 1 Tablespoon olive oil, then add all the vegetables except the corn. Add 1 more Tablespoon olive oil and cook about 7 minutes, until veggies start to soften. Add one cup of broth and simmer.

2. In a saucepan, melt 1 Tablespoon butter and add the flour to make a roux. Then add 3 cups of the broth, the Worcestershire sauce and mustard, if using. Bring to a boil, then reduce heat and stir until thickened.

3. Pour the sauce into the turkey-vegetable mixture and stir. Add salt and pepper to taste. Put in the bottom of a large casserole dish (I use 8″x10″) and spread the potato mixture on top. Sprinkle with smoked paprika and top with grated cheddar cheese, if desired.

4. Bake in the oven at 350°F for 30 minutes.

Tasty Tuesdays on HonestMum.com

2 thoughts on “Shepherd’s Pie

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