SHEPHERD'S PIE


The weather here had been lovely, then a few days ago, it turned cold, and wet…so we got the fireplace good and toasty, and had comforting yummy Shepherd’s pie.  Then the day after it got  sunny and warm - I'm all about sunny and warm!   Because I had ground turkey on hand, this is what I used….and there was a handful of mushrooms in the fridge, 1 parsnip that needed using up, as well as a bit of Flat Leaf Italian Parsley, and a few leftover sprigs of fresh Thyme.  I also needed to use up the last of some Beef stock…so threw that in too – and it worked!  Also, for some reason, looking in the fridge there sat a small jar of grainy mustard.  I threw in 1 heaping Tblsp.....wow....what a difference in flavor!  Have never thought of adding that before.
I made the potatoes, with my Garlic Mashed Potato Recipe (excluding the green onions)
1 lb. Ground turkey
olive oil
½ a large onion diced
5 minced garlic cloves
6-7 crimini mushrooms
1 large diced carrot
1 diced parsnip
about 1 cup of frozen baby peas
salt and pepper
1 large Tblsp. grainy mustard
1 or 2 Bay Leaves
3 sprigs of fresh Thyme
2 Tblsp. Fresh diced Flat Leaf Parsley
1 tsp. Diced fresh Rosemary
½ a glass white dry wine - optional
couple of splashes of Balsamic vinegar
corn starch
about 1 ½ cups beef stock

As the potatoes are cooking, begin by heating up a pan on Medium heat to brown the ground turkey.  I let it get quite browned and caramelized.  Then remove from the pan, add a drizzle of olive oil, and add in the mushrooms, sautéing to brown, then add in the onions and garlic to sweat out.  Once the onions are translucent, add the carrots and parsnip, sautéing about 3-4 minutes.  Add in the seasonings, beef stock, and white wine, and the grainy mustard – stirring, bring to a simmer with lid on and cook until the vegetables are eldente.  Mix some cornstarch with some of the beef stock to make a slurry, and set aside.  Once the vegetables are cooked, add in the frozen peas, return the meat to the pan to heat through.  While simmering, slowly drizzle in the cornstarch slurry, to thicken. Pour this into a casserole dish, and cover with the Garlic Mashed Potatoes.
Heat in a 300 degree oven, for about 30 minutes.  The turn on the broiler, just to get the top nicely golden – 5 minutes or so.

Ina Gawne
author

Leave a Reply

Your email address will not be published. Required fields are marked *

May 10, 2010
closearrow-circle-o-downbarschevron-up-circle