I’d never made Shepherd’s Pie before tonight. It was really good! I used Alton Brown’s recipe as a jumping off point and made a few modifications. I had some ground turkey in the house, so I decided to use that instead of beef. Next time, I’m going to make more potatoes…the top layer should definitely be thicker.
For the base:
1lb Gound Beef or Turkey
1bag frozen carrot/corn/green bean mix
1 white onion, diced
1t. Worstershire sauce
2 Cloves Garlic
1/2T. Poultry Seasoning
For the potatoes:
1lb Russet Potatoes
2T Butter or Margarine
2T. Chives, finely diced
S&P to taste
(The potatoes called for half and half as well, but Hubby can’t have diary, so I left it out. They were still quite good).
Dice potatoes into 1in. pieces. Add to a large pot of cold water. Bring to a boil and continue simmering 10-15 minutes (or until pieces can be crushed with tongs). Drain water and add potatoes back into the pot. Add butter, chives, seasonings and half and half (if using) and mash until desired consistency is reached.
In another pan, brown and drain ground turkey. Leave a small amount of fat in the pan for the onions. Add onions and cook until translucent.
Add poultry seasoning and worstershire sauce. Next, add the frozen veggies. Cook for 5-8 minutes to warm. Add garlic and cook an additional 2 minutes.
Transfer mixture to an oven-safe casserole and top with potatoes. Sprinkle with paprika and bake at 350 for 15 minutes. If you want a crispier top, just place it under the broiler for the last 5 minutes.