RECIPE #344, DAY #524
ORIGINAL RECIPE: “Turkey Shepherd’s Pie Recipe” at Food Network online*
TIMING: 40 minutes
DIFFICULTY: Pretty easy
TOOLS: A skillet and a tall, narrow casserole dish (tall and narrow for casserole dishes, anyways)
COOK TYPE: Stovetop and oven, possible broiler
HEALTH: Nothing wrong here. Lots of vegetables and lean protein. You might want to add a raw salad, but you’ll be okay just to curl up with this and have a low-key supper.
EXPERIENCE: Was still looking for ways to use up the leftover Thanksgiving things. I knew the mashed potatoes were at home in the fridge, and I was at the store. So I grabbed some ground turkey, cheddar, and peas, and went home to look up a good Shepherd’s Pie recipe.
This one did it just fine. Better than fine.
NOTES: My cold, leftover potatoes were too firm to work with easily, so I stirred in just enough milk to make them more spreadable.
You may also have to switch to the broiler before serving, if your casserole is ready but not browned.
- Preheat oven to 425F.
- In a skillet over medium-high heat, heat 1 tablespoon safflower oil. Add 1 diced onion and 1 diced carrot and cook until tender, about 5 minutes. Add 2 cloves pressed garlic and stir for 30 seconds.
- Add 12-16 ounces ground turkey and 1/2 teaspoon thyme and brown meat, breaking up. Work in 1 tablespoon all purpose flour, then whisk in 1 cup chicken or turkey broth and 2 tablespoons ketchup until sauce thickens. Add 1/2 cup frozen peas and 1/2 teaspoon salt. Taste for seasoning.
- Dump meat mixture into a narrow, tall casserole dish. Spread with about 4 cups leftover mashed potatoes. Sprinkle with 1/2 cup sharp cheddar.
- Bake for 15-plus minutes, until casserole is hot all the way through, potatoes are browned, and bubbling around the edges. Serve sprinkled with minced chives.
Serve as is, or, if wanted, a green salad with a nut vinaigrette and a cup of cider or beer.
*Recipe changed from the original.