* Exported from MasterCook *
Shepherds Pie
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
POTATO TOPPING 6 medium potato -- peeled and quartered
1/4 cup milk 1 tablespoon butter pinch nutmeg salt and pepper -- to taste FILLING 1 tablespoon
olive oil 2 medium onion -- chopped 1 tablespoon parsley -- finely chopped 1 teaspoon thyme 1
teaspoon sage 1 pound ground turkey
2/4 cup chicken stock 2 medium carrot -- finely chopped 2 tablespoons all-purpose flour 1
teaspoon granulated sugar 1 teaspoon ketchup 1 teaspoon Dijon mustard 1 teaspoon
Worcestershire sauce salt and pepper -- to taste
TOPPING: Place potatoes in a large saucepan of cold, salted water. Bring to a boil, reduce heat,
partially cover and simmer until tender, about 20 minutes. Drain. Add milk, butter, nutmeg, salt
and pepper and whip until smooth and fluffy. Set aside and keep warm. FILLING: In a large skillet,
over medium heat, saute onion, parsley, thyme and sage in the oil until onion is slightly softened,
about 5 minutes. Add ground turkey and chicken stock to pan and stir to break up meat. Cook until
turkey just looses its pink color. Stir in carrots, reduce heat to medium low, cover and cook,
stirring occasionally, for 15 minutes. Stirring continuously, add flour, sugar, ketchup, Dijon,
Worcestershire sauce, salt and pepper. Cook 5 minutes. Preheat oven to 350 degrees and lightly oil
a 9 inch oven proof casserole dish. Place turkey mixture into prepared casserole dish. Spoon or
pipe potato mixture on top. Bake for 30 - 40 minutes, or until potatoes are golden brown and
filling is bubbly.
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