We had a
bunch of leftovers the other day—corn, peas, a few carrots, ground turkey—and I
was trying to think of way we could use as many of them as possible. That is
when shepherd’s pie came to me. It was delicious and it used up all of our
random leftovers.
INGREDIENTS
– POTATOES
1 1/2
pounds of potatoes (I used red ones), peeled and diced
1/4 cup of
half-and-half
2 ounces of
unsalted butter
1 teaspoon
of kosher salt
1/4
teaspoon of freshly ground black pepper
1 egg yolk
INGREDIENTS
– MEAT FILLING
2
tablespoons olive oil
1 cup of chopped
onion
2 carrots,
peeled and diced small
2 cloves
garlic, minced
1 1/2
pounds of ground turkey
1 teaspoon
of kosher salt
1/2
teaspoon of freshly ground black pepper
2
tablespoons of all-purpose flour
2
teaspoons of tomato paste
1 cup of chicken
broth
1 teaspoon
of Worcestershire sauce
2
teaspoons of rosemary
1 teaspoon
of thyme
3/4 cup of
fresh or frozen corn kernels
3/4 cup of
fresh or frozen English peas
DIRECTIONS
– POTATOES
1.
Place
potatoes in a medium saucepan and cover with cold water. Set over high heat,
cover and bring to a boil.
2.
Once
boiling, uncover, decrease the heat to maintain a simmer and cook until tender
and easily crushed with tongs, approximately 10 to 15 minutes.
3.
Place
the half-and-half and butter into a microwave-safe container and heat in the
microwave until warmed through, about 35 seconds.
4.
Drain
the potatoes in a colander and then return to the saucepan.
5.
Mash
the potatoes and then add the half and half, butter, salt and pepper and
continue to mash until smooth.
6.
Stir
in the yolk until well combined.
DIRECTIONS
– MEAT FILLING
1.
Preheat
the oven to 400 degrees F.
2.
While
the potatoes are cooking, prepare the filling.
3.
Place
the olive oil into a 12-inch saute pan and set over medium high heat. Once the
oil shimmers, add the onion and carrots and saute just until they begin to take
on color, approximately three to four minutes.
4.
Add
the garlic and stir to combine.
5.
Add
the turkey, salt and pepper and cook until browned and cooked through,
approximately three minutes.
6.
Sprinkle
the meat with the flour and toss to coat, continuing to cook for another
minute.
7.
Add
the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to
combine.
8.
Bring
to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or
until the sauce is thickened slightly.
9.
Add
the corn and peas to the meat mixture and spread evenly into an 11 by 7-inch
glass baking dish.
10. Top with the mashed
potatoes, starting around the edges to create a seal to prevent the mixture
from bubbling up and smooth with a rubber spatula.
11.
Place
on a baking sheet in the middle rack of the oven and bake for 25 minutes or
just until the potatoes begin to brown.
12. Remove to a cooling rack
for at least 15 minutes before serving.
This
can be rather time intensive, so save it for a weekend. Original recipe can be found here.
