The kiddo went to science camp in Yosemite for a week earlier this month. I asked what she wanted for dinner the two nights before she left. Her answer Shepherd’s Pie, and it was okay if she had it both nights! This is a girl after my own heart. I love nothing more than a bubble warm casserole. So off I went to make her favorite dish and now I’m sharing it with you. This is my take on a recipe from Alton Brown, because let’s face it – the man knows how to cook and I’ve never had one of his recipes tank. Thanks Alton, you’ve got a fan for life.

Shepherd’s Pie

1 package ground turkey, approx 1.25 lbs
2 tbsp olive oil
1 cup chopped red onion
2 cloves garlic, minced
Kosher salt & fresh ground black pepper to taste
2 tbsp gluten free all purpose flour
2 tsp tomato paste
1 cup chicken or vegetable broth
1 tsp Worcestershire sauce
2 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
½ cup each: frozen white corn, chopped carrot, peas
1 ½ pounds red potatoes, peeled & cut into ½ inch cubes

Pre-heat oven to 400’ F
Scrub and cook potatoes in boiling water until cooked through
Mash cooked potatoes with potato water, non-dairy margarine, kosher salt & pepper to taste
Set aside until ready to use
Heat olive oil in saute pan over medium heat, sautee onion & carrot until the onion just starts to change color
Add in garlic, combine and stir
Mix in ground turkey, cook until cooked through
Sprinkle meat mixture with gluten free flour and combine, cook for another minute
Add tomato paste, broth, Worcestershire, rosemary, & thyme
Combine and bring to boil
Reduce heat to low, cover & simmer 10 minutes or until the sauce is slightly thick
Remove cover, mix in peas & corn, stir
Spread mixture in an 11×7” baking dish
Top with mashed potatoes, smooth around edges to prevent bubbling over
Cook in oven 25 minutes or until the potatoes just begin to brown
Remove from oven and cool 15 minutes before serving

Shepherd's Pie

Heather Thomas, sloCooking

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Ingredients

1 package ground turkey approx 1.25 lbs
2 tbsp olive oil
1 cup chopped red onion
2 cloves garlic minced
Kosher salt & fresh ground black pepper to taste
2 tbsp gluten free all purpose flour
2 tsp tomato paste
1 cup chicken or vegetable broth
1 tsp Worcestershire sauce
2 tsp fresh rosemary chopped
1 tsp fresh thyme chopped
½ cup each: frozen white corn chopped carrot, peas
1 ½ pounds red potatoes peeled & cut into ½ inch cubes

Instructions

Pre-heat oven to 400’ F
Scrub and cook potatoes in boiling water until cooked through
Mash cooked potatoes with potato water, non-dairy margarine, kosher salt & pepper to taste
Set aside until ready to use
Heat olive oil in saute pan over medium heat, sautee onion & carrot until the onion just starts to change color
Add in garlic, combine and stir
Mix in ground turkey, cook until cooked through
Sprinkle meat mixture with gluten free flour and combine, cook for another minute
Add tomato paste, broth, Worcestershire, rosemary, & thyme
Combine and bring to boil
Reduce heat to low, cover & simmer 10 minutes or until the sauce is slightly thick
Remove cover, mix in peas & corn, stir
Spread mixture in an 11x7” baking dish
Top with mashed potatoes, smooth around edges to prevent bubbling over
Cook in oven 25 minutes or until the potatoes just begin to brown
Remove from oven and cool 15 minutes before serving

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