in honor of st. patrick’s day, carla and i wanted to do something festive. but she doesn’t eat red meat, and so corned beef and a number of traditional stews were out of the question. instead, she dug up this recipe for shepherd’s pie using ground turkey. it’s from weight watchers, and those recipes are often hit or miss.
2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup(s) fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup(s) onion(s), chopped
2 medium carrot(s), diced
2 medium stalk(s) celery, diced
1 pound(s) uncooked ground turkey breast
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup(s) canned chicken broth, or beef broth
* Preheat oven to 400ºF.
* Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
* Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
* Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
we stuck to the recipe pretty well, only skimping on some of the margarine in the mashed potatoes. i like that in encourages you to make decorative swirls in the top – i considered trying to draw a shamrock, but i felt like failure was imminent and backed out.
David – i thought this was pretty AWESOME. i think we hit it just right with the spices, and the texture of the filling was the right consistency – not too thin, not too thick. the spices worked well, though i feel like we probably could’ve done a touch more specifically on the turkey. but a really pleasant surprise. if winter wasn’t just ending, i’d want to make this again soon. i give it a big old A.
Carla – i liked it. i was afraid of it being bland, but it ended up being pretty good. i would eat it again. A.