In the spirit of St. Patty’s day this past week, I decided to make a shepherd’s pie. I didn’t have any ground lamb, as traditionally used in the Irish recipe, but I did have ground turkey, so I went with it. Cutting back on the calories and fat isn’t a bad thing!
Here’s what I did:
- 1 lb. Ground Turkey Meat
- 1 Tbs. Grape Seed Oil (or olive oil)
- 2 Carrots
- 1/4 Yellow Onion
- 1/2 Cup Beef Broth
- 1 Tbs. Worcestershire Sauce
- 1 tsp. Salt
- 1/2 tsp. Parsley
- 1/4 tsp. Thyme
- 4 Russet Potatoes
- Almond Milk (or regular milk)
- S&P to taste
Preheat oven to 375.
In a medium-sized pot (on medium heat), I poured the oil and allowed it to heat a bit while I chopped my onion and carrot. I added those to the oil and allowed them to soften while I got the rest of the ingredients ready. I added the thyme and parsley and mixed together.
In a separate pot, I began heating salted water to cook the potatoes. I washed, peeled and chopped the potatoes and added them to the boiling pot of water.
Once the carrot and onion mixture had begun to soften, I added the ground turkey and mashed down with a fork, mixing all the ingredients together. I added the 1 tsp. of salt, Worcestershire sauce, covered, and allowed to cook together for about 5 minutes. I stirred the mixture and added the beef broth, covered again and allowed the turkey to brown completely, stirring a couple more times and removing from heat.
Once the potatoes could be punctured with a fork, I drained and moved them to my mixing bowl. I added some butter (about 1/4 Cup, give or take) and about 1/2 Cup almond milk. I beat with a hand mixer and added salt and pepper to taste. (Feel free to add more butter/milk to your liking).
In a glass pie pan, I poured the meat mixture evenly as my base coat. I then scooped the mashed potatoes into dollops on top and then evenly spread to the edges.
I baked the pie for about 15 minutes, just until the mashed potatoes began to get a little crisp along the edges of the pan.
Slainte and ENJOY!!!