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Deconstructed Shepherd's Pie recipe

February 13, 2008

For the mashed potatoes:

4 medium potatoes, peeled and cut into small chunks
1/2 cup milk
1/2 stick (1/4 cup) butter
Salt and pepper, to taste

For the corn:

2 tablespoons olive oil
1 medium yellow onion, diced
8 1/4-ounce can corn kernels
15-ounce can creamed corn
Salt and pepper, to taste

For the ground turkey:

1 pound ground turkey (or lean ground beef)
1-ounce package powdered gravy mix
3/4 cup grated Parmesan cheese

In a large saucepan, add the potatoes and enough cold water to cover by 1 inch. Bring to a boil over high heat, then reduce to simmer. Cook, uncovered, for 8 minutes or until tender when pierced with a fork.

When the potatoes are cooked, drain, then return to the pan. Add remaining ingredients and mashed until chunky smooth and the butter and milk are completely incoporated. Cover and set aside.

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While the potatoes cook, prepare the corn.

In a medium saucepan over medium heat, combine the oil and onion. Sauté for 4 minutes, or until the onion just begins to soften. Add the remaining ingredients, reduce heat to low and let heat until ready to serve.

Meanwhile, prepare ground turkey.

In a large skillet over medium-high heat, use a wooden spoon to break up and sauté the ground turkey. Cook until the turkey is cooked through and lightly browned, about 8 minutes.

Stir the gravy powder into the ground turkey. If the mixture is too dry, add a tablespoon or two of water or beef broth. Stir in the cheese until melted.

Serves 6.

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