Wednesday, December 29, 2010
Turkey Shepherd's Pie
1 ½ lbs. of ground turkey (traditional beef may be substituted)
1 tbsp. olive oil
1 small onion, minced
2 cloves of garlic, minced
Small bag of frozen vegetable mix (corn, carrots, & peas)
½ head of cauliflower
3 Yukon gold potatoes (or any kind will work)
2 cups of chicken stock/broth
2 tbsp. butter or margarine
1 heaping tbsp. of light sour cream
½ cup of fat-free Half & Half (or use the real thing)
Pinch cayenne pepper
Salt and pepper to taste
2 sprigs each of fresh thyme and oregano (or use 1/4 tsp. each of dried seasonings)
Few shots of Worcestershire Sauce
1 tablespoon of flour
In a large pot, boil cauliflower and potatoes until tender in salted water.
While the cauliflower and potatoes cook, take a frying pan, and heat olive oil. Add ground turkey and cook until browned and done. Season the meat with the spices (cayenne, salt, pepper, thyme, and oregano) while it’s browning. Next, add the onion and garlic. Sprinkle flour over all and give a good stir to combine. Cook for another minute or two. Pour in the 2 cups of stock, then, add the frozen vegetables along with the Worcestershire Sauce. Let mixture simmer for about 15 minutes over low heat, until it’s thickened, and the flavors have “married” nicely.
Drain potatoes and cauliflower and mash with a potato masher. Add butter, sour cream and Half & Half. Mix until combined.
In a large casserole dish lightly pre-coated with non stick cooking spray, add turkey mixture. Add potato mixture as top layer.
Bake in a pre-heated 350 degree oven for 15 to 20 minutes, until bubbly, if you bake it while still hot.If you preparing ahead of time, bake for 35 to 40 minutes.