Shepherd’s Pie
I love comfort food and especially love some of the items that one typically thinks of as British. My best friend and college roommate was from London and I learned an appreciation for British foods while we were living together. When we were in college an authentic (by her London standards) British pub opened up the next town over from the University and we used to go there for dinner. I would often order Bangers and Mash or Shepherd’s Pie. Over the years I have learned how to make this at home, and I tend to make this after Thanksgiving when I have a lots of leftover mashed potatoes. You can make fresh mashed potatoes like described below, but I personally feel this dish tastes best when using left over mashed potatoes.
Shepherd’s Pie
For Potatoes:
1 ½ lbs. russet potatoes
¼ cup plain unsweetened dairy-free milk, these days I like to use flax milk
2 ounces dairy-free margarine
Salt & pepper to taste
For Filling:
2 tbsp. canola oil
1 cup chopped white or yellow onion
2 cloves garlic, minced (I use a garlic press)
1 package ground turkey, typically these are 1 ¼ lbs.
1 tsp. kosher salt
½ tsp. black pepper
2 tbsp. gluten-free measure for measure flour
2 tsp. tomato paste
1 cup chicken stock
1 tsp. Worcestershire sauce
1 tsp. dry rosemary leaves
½ tsp. dry thyme
½ cup frozen white corn
1 cup frozen peas
½ cup chopped fresh carrot (you could use frozen, but I like the taste of fresh better)
- Pre-heat oven to 400’F
- Peel potatoes, cut into chunks, cook in boiling water until tender
- Drain potatoes and place in bowl of electric mixer, add in dairy-free milk and dairy-free margarine, whip until smooth
- Season with salt and pepper
- While potatoes are boiling, place canola oil in large saute pan and place on medium high heat
- Add onion and carrot, cook until they begin to soften
- Add garlic, stir to combine
- Add ground turkey, salt & pepper to taste, cook until turkey is cooked through
- Sprinkle meat mixture with gluten-free flour, gently stir to combine
- Cook for another minute
- Add tomato paste, chicken stock, Worcestershire sauce, rosemary, and thyme
- Stir to combine
- Bring mixture to a boil, reduce heat to low, cover and simmer 10 minutes or until the sauce begins to thicken
- Add corn and peas to meat mixture
- Spread meat mixture evenly into a 9×11 glass baking dish
- Top with mashed potatoes, seal around edges with a rubber spatula to keep it from bubbling over
- Place a piece of parchment on a baking sheet, place baking dish on parchment lined baking sheet
- Place baking sheet in oven
- Bake for 25 minutes or until potatoes begin to brown
- Remove from oven and let rest for 15 minutes before serving
Shepherd's Pie
Ingredients
- FOR POTATOES::
- 1 ½ lbs. russet potatoes
- ¼ cup plain unsweetened dairy-free milk these days I like to use flax milk
- 2 ounces dairy-free margarine
- Salt & pepper to taste
- FOR FILLING::
- 2 tbsp. canola oil
- 1 cup chopped white or yellow onion
- 2 cloves garlic minced (I use a garlic press)
- 1 package ground turkey typically these are 1 ¼ lbs.
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 2 tbsp. gluten-free measure for measure flour
- 2 tsp. tomato paste
- 1 cup chicken stock
- 1 tsp. Worcestershire sauce
- 1 tsp. dry rosemary leaves
- ½ tsp. dry thyme
- ½ cup frozen white corn
- 1 cup frozen peas
- ½ cup chopped fresh carrot you could use frozen, but I like the taste of fresh better
Instructions
- Pre-heat oven to 400’F
- Peel potatoes, cut into chunks, cook in boiling water until tender
- Drain potatoes and place in bowl of electric mixer, add in dairy-free milk and dairy-free margarine, whip until smooth
- Season with salt and pepper
- While potatoes are boiling, place canola oil in large saute pan and place on medium high heat
- Add onion and carrot, cook until they begin to soften
- Add garlic, stir to combine
- Add ground turkey, salt & pepper to taste, cook until turkey is cooked through
- Sprinkle meat mixture with gluten-free flour, gently stir to combine
- Cook for another minute
- Add tomato paste, chicken stock, Worcestershire sauce, rosemary, and thyme
- Stir to combine
- Bring mixture to a boil, reduce heat to low, cover and simmer 10 minutes or until the sauce begins to thicken
- Add corn and peas to meat mixture
- Spread meat mixture evenly into a 9x11 glass baking dish
- Top with mashed potatoes, seal around edges with a rubber spatula to keep it from bubbling over
- Place a piece of parchment on a baking sheet, place baking dish on parchment lined baking sheet
- Place baking sheet in oven
- Bake for 25 minutes or until potatoes begin to brown
- Remove from oven and let rest for 15 minutes before serving
