Tuesday, June 14, 2011

Shepherd's Pie

Rolling back in from vacation I didn't have a lot of food in the house but I did have most of the ingredients to put together a shepherd's pie casserole type dish. This is both hearty and healthy as well as yummy. The peas, carrots, onions, green pepper, and mushrooms give it a lot of pretty color and flavor and the ground turkey with gravy holds everything together. Of course the mashed potatoes on top really help to fill you up too. I added in cheese and horseradish to them for a little extra zing. This is kind of time consuming to put together because of all the chopping but if you do that in advance you can have this on the table in about an hour. 

Shepherd's Pie
10 oz or more Frozen Peas
6-7 Carrots sliced thin
1 1/2 Onions diced
2-3 tablespoons minced Garlic divided
1 Green Bell Pepper diced
8 oz. fresh Portabella Mushrooms diced 
1 Gravy packet or 2 tablespoons Flour
1 1/2 cups (about) Beef Broth
1 lb Ground Turkey
7 red Potatoes diced
2 teaspoons Horseradish
3/4 cup shredded Cheddar Cheese
1/2 cup Sour Cream
1/2 - 3/4 cup Milk
2 tablespoons Butter
lots of fresh ground Pepper

In a large pot of salted water bring potatoes to boil and cook until just tender.
Right before mixing
Drain and mash the potatoes with the butter, sour cream, horseradish, and milk until creamy then add in the cheese and one tablespoon garlic and mix. Set aside.

In a large skillet in some olive oil saute onions, mushrooms, two tablespoons garlic, and bell pepper until onions start to become translucent and caramelize - season with salt and pepper.
Onions and peppers before they have been cooked
Add in the ground turkey and cook until browned then sprinkle on the gravy packet or the flour and mix around until everything is coated then slowly pour in the beef broth and bring to a slow boil to thicken.
Gravy, yum!
Mix in the peas and carrots.

Pour into a 13x9 inch pan and top with the mashed potatoes.

Bake at 350 for about 30-40 minutes and let cool for 10 minutes or so before eating.

Serves 8 or more.


  1. Yum! Thanks for sharing. I felt inspired but went for pot pie with a Bisquick crust and far fewer ingredients for the cheap in me.

    Recommend: http://www.cooks.com/rec/view/0,1639,152184-226197,00.html

    Also, I used Earth Balance, a jar beef gravy, and soy milk as substitutes to avoid the dairy and a can of mixed veggies to avoid chopping and time- so not my usual, and not as healthy, but it sure was quick. Came out great- the hour timing was just perfect for a crust that was slightly crunchy on top and bready in the middle.

  2. If the weather in MN ever cools down again (100F+ projected for this weekend), I'm totally making this for dinner :) Also, your curried chicken salad was a hit at Steve's work.

  3. Andrea, glad the recipe lends itself to adaptation!

    Nor, that chicken salad is one of my favorites! Happy it was a hit :)