Monday, May 18, 2009

Shepherd's Pie

This is a dish that I like to make for women who have just had a baby. At least that is what John, my husband says. He told me tonight that I've made it for several New Moms and I guess he's right. Especially the reason we ate it tonight was so I could make a double batch to bring some of it to my friend, Sarah who just delivered twin boys last Sunday. She requested no red meat, so I made this version with ground turkey meat.

Shepherd's Pie

About 1lb of ground turkey meat
1 small onion
1 stalk of celery
1 carrot
1/2 bell pepper
2 garlic cloves
3 tbs flour
1 cup of chicken broth, or beef broth
1 tbsp Worcestershire sauce
1 cup of peas
4 good size potatoes
1/2 cup milk
2 tlbsp butter
2 tsp of Ranch Dressing Packet

Peel and cut up potatoes in two to three inch cubes. Place in a pot and cover with water. Add one clove of garlic, whole. Add salt to the water. Bring to a boil. When you can pierce potatoes easily with a fork, they are done. Drain. Set aside.

While potatoes are boiling, start browning your turkey meat in a skillet set to med-high. Make sure to break up the meat with your spoon as it browns. Chop onion, celery, carrot and bell pepper. Add to meat as it is cooking. Mince up one garlic clove. Add it to the meat as well. Season with salt, pepper and thyme. Add Worcestershire sauce. Sprinkle flour across meat mixture. Stir to make sure the flour gets incorporated. Add broth of your choice. Bring to a boil, stirring occasionally until gravy thickens. Add peas.

Take drained potatoes and put back in pot. Add milk, butter, Ranch seasoning, salt and pepper. Mash (including the garlic clove.)

Place meat mixture in a casserole (or individual ramicans, like I did.) Top with mashed potatoes. Bake at 350 for 30 minutes. This meal can freeze well.

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