Shepherd's Pie
I didn't learn what Shepherd's Pie was until about two years ago, when my boyfriend's mother made it for me. The moment I tried it, I loved it and knew I had to try and make this dish my own. Since then, I have made Shepherd's pie quite a few times, but rarely did I ever, truly, mess around with the recipe. The times I did, I was never happy with the result (even if it was delicious.)
Then this one happened.
Shepherd's Pie
makes 4 to 6 servings
1 pound ground turkey
2 tomatoes, seeded and chopped
1 small onion, chopped
1 cup beef broth
2 tbs. spaghetti sauce
6 servings of mashed potatoes
fresh chopped parsley
grated Parmesan cheese
chopped fresh chives
paprika
salt and pepper
equal parts butter and flour (about 3 tbs. each)
In a large pan, cook the ground turkey. While it is browning, season with salt and pepper. When the turkey is done, drain and set aside.
Using the same pan, saute the chopped onions, tomatoes, and parsley in a little olive oil. Once they are soft, push them all to the side of the pan. Melt the butter in the empty half of the pan, and when it is all melted, add the flour to it, stirring it into a thick paste. Start adding the beef broth, a little at a time, while stirring to allow the paste to dissolve into it. After adding half of it, mix in the vegetables and parsley and then continue to add the last of the beef broth. At this point, return the turkey to the pan and stir. Add cheese to preference, stir once more, and let simmer. While it is simmering, stir in the spaghetti sauce. Once the liquid has thickened some, or after about five or six minutes, pour it all into the bottom of a deep casserole dish.
In a large bowl, prepare the mashed potatoes. I used instant mashed potatoes, but you can make them from scratch if you like. Once they are made, stir in a handful of the chives, salt, and pepper to taste. Spread the mashed potatoes on top of the turkey mixture in the casserole dish, and sprinkle some paprika over the top (this can be left out, if preferred.)
Place the casserole dish into an oven that has been preheated to 375 degrees. Bake for 15 minutes.
Then this one happened.
Shepherd's Pie
makes 4 to 6 servings
1 pound ground turkey
2 tomatoes, seeded and chopped
1 small onion, chopped
1 cup beef broth
2 tbs. spaghetti sauce
6 servings of mashed potatoes
fresh chopped parsley
grated Parmesan cheese
chopped fresh chives
paprika
salt and pepper
equal parts butter and flour (about 3 tbs. each)
In a large pan, cook the ground turkey. While it is browning, season with salt and pepper. When the turkey is done, drain and set aside.
Using the same pan, saute the chopped onions, tomatoes, and parsley in a little olive oil. Once they are soft, push them all to the side of the pan. Melt the butter in the empty half of the pan, and when it is all melted, add the flour to it, stirring it into a thick paste. Start adding the beef broth, a little at a time, while stirring to allow the paste to dissolve into it. After adding half of it, mix in the vegetables and parsley and then continue to add the last of the beef broth. At this point, return the turkey to the pan and stir. Add cheese to preference, stir once more, and let simmer. While it is simmering, stir in the spaghetti sauce. Once the liquid has thickened some, or after about five or six minutes, pour it all into the bottom of a deep casserole dish.
In a large bowl, prepare the mashed potatoes. I used instant mashed potatoes, but you can make them from scratch if you like. Once they are made, stir in a handful of the chives, salt, and pepper to taste. Spread the mashed potatoes on top of the turkey mixture in the casserole dish, and sprinkle some paprika over the top (this can be left out, if preferred.)
Place the casserole dish into an oven that has been preheated to 375 degrees. Bake for 15 minutes.