Shepherd’s Pie
This is one of my best Shepherd’s Pie…and it’s easy with the help of Simply Mashed Potatoes which are designated gluten free! Of course, if you can’t imagine using pre-made mashed, make your own if you have the time. I found the convenience of these potatoes (with just a touch of doctoring to my taste) makes what use to be a very time consuming dish, a great weeknight option.
Easy, fast, and so very delicious. I use ground turkey breast so the fat content is half of a traditional shepherds pie, yet I’ve kept the same savory flavors. I think you’ll like it even better.
Easy, fast, and so very delicious. I use ground turkey breast so the fat content is half of a traditional shepherds pie, yet I’ve kept the same savory flavors. I think you’ll like it even better.
Four of us polished off the entire pan in one sitting (granted…it was myself and three men all over six feet tall). It was comfort in a pan and I wished for seconds the next day when lunch rolled around. Truly yummy.
Enjoy!
Ingredients:
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 onion, diced
- 3 stalks celery (with the leafy ends), diced
- 3 carrots, diced
- 2 cloves of garlic, minced
- ½ tsp sea salt – ½ tsp pepper
- 1 Tbsp tomato paste
- 1.25 lbs ground turkey breast (or ground beef if you prefer)
- 1 Tbsp grill seasoning
- ½ tsp ground sage, ½ tsp rosemary
- 2 1/2 Tbsp GF worcestershire sauce (Lea and Perrins is what I use)
- 3/4 cup GF beef stock or chicken stock
- 1/2 cup frozen sweet baby peas
- ½ cup frozen corn
- 1 pkg Simply Potatoes Traditional Mashed Potatoes (or make your own if you have time)
- Grated Parmesan cheese for top
- Chopped parsley for garnish
Directions:
Preheat oven to 375 degrees. Prepare a 13×9 casserole dish with non stick spray.
Prepare the Topping:
1 ½ lb pkg Simply Potatoes Traditional Mashed Potatoes
– Remove from the package and put into a glass bowl. Microwave 3 minutes – mixing halfway through, then add 2 Tbsp butter, 2 Tbsp grated parmesan cheese and whip by hand until fluffy. Set aside.
Next:
Heat the olive oil and butter over medium heat and add the onion, carrots and celery. Saute until the vegetables become tender and add the garlic, salt and pepper. Add the tomato paste, incorporating into the vegetables. Pour into a bowl and set aside. In the same pan, add the turkey and brown over medium heat while breaking it up (you will need a little more olive oil). Add the grill seasoning, ground sage, rosemary, and Worcesetershire Sauce as it browns (the savory aromas are amazing!) When no longer pink, add the vegetables back to the pan along with the beef stock and simmer over medium-low heat for 5-7 minutes.
Add the frozen peas and corn, tossing into the mixture. Taste and season with salt and pepper if needed. Pour the mixture into the prepared dish. Top with the mashed potatoes, spreading evenly. Create little peaks in the potatoes as you spread so the tips will brown. Top with a sprinkle of grated Parmesan cheese.
Add the frozen peas and corn, tossing into the mixture. Taste and season with salt and pepper if needed. Pour the mixture into the prepared dish. Top with the mashed potatoes, spreading evenly. Create little peaks in the potatoes as you spread so the tips will brown. Top with a sprinkle of grated Parmesan cheese.
Bake in preheated 375 degree oven for 25-30 minute until the top is nicely browned. Allow to rest for 10 minutes and sprinkle with chopped parsley before serving.
