Shepherd’s Pie
2011
This is a delightfully warm & cozy meal, perfect for this time of year :) It’s a great way to use left-over mashed potatoes too!
Ingredients:
- 1 lb. ground turkey, browned
- Olive oil, for sautéing
- 1 onion, chopped
- 1 cup carrots, chopped
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 2 potatoes, diced
- 3 cups broth (chicken or vegetable)
- 3 Tablespoons soy sauce
- 1 cup frozen peas & corn
- salt & pepper to taste
- ¼ cup water
- 1 Tablespoon cornstarch
- 1/2 teaspoon sage
- mashed potatoes, prepared
Heat oven to 350.
Sauté onions & carrots about 6 minutes. Add thyme, rosemary, broth, & soy sauce. Simmer about 15 minutes. Stir in peas, corn, salt, & pepper. Bring to a simmer. Mix the cornstarch in a small bowl with water. Add cornstarch mixture to the vegetables, & stir until well distributed. Stir in sage.
Place in pie plate or casserole dish & top with mashed potatoes. Bake 25 minutes.
An alternative serving option (as pictured above) is to prepare in skillet, but instead of baking in the oven, spoon mixture into bowls & top individual bowls with your prepared mashed potatoes.
Have a lovely week!
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