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Shepherd's Pie by sloCooking.net

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