Shepard's Pie

When my mom visits, she always brings a stack of magazines that's she's saved for me.  Most of the time I don't find that much in them, but it's nice to have something new to look at...

In one of the issues of Country Living she brought me, I saw a recipe for shepard's pie (here).  The picture looked amazing and it seemed pretty easy enough.  I ran it by Kevin and he thought it was do-able, so we gave it a go.  O. M. G.  It was AMAZING!  And so easy!  It's now a regular in our recipe rotation.  If you have some left over mashed potatoes, some veggies and ground turkey, you should totally try this.

Cheers!

Shepard's Pie

2 tablespoons EVOO

3 small carrots, chopped

1 cup frozen pearl onions (we just chop up an onion)

1 pound lean ground turkey

1 tablespoon flour

1 cup frozen peas

2 1/2 teaspoons of rosemary

Salt

Freshly ground pepper

3/4 cup low-sodium chicken broth (we make this using the powder)

3 cups mashed potatoes

Preheat oven to 400 degrees F. In a large pan, heat olive oil over medium heat. Add carrots and onions and cook until soft, about 5 minutes. Add turkey and cook, breaking up meat with a wooden spoon, until browned, about 6 minutes. Stir in flour and cook 3 more minutes. Stir in peas and rosemary. Season with salt and pepper. Pour in chicken broth and stir. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with more salt and pepper. Transfer to a 9- to 10-inch deep-dish pie pan. Spread mashed potatoes atop turkey mixture. Bake until golden on top and heated through, about 25 minutes.

*Kendi Haus suggestion:  use a bigger dish than you'll think you'll need.  Cooking this can get messy and if you have a bigger dish, you'll lose less.

Stats:
Servings:  4+
Leftovers:  yes
Time:  ~ one hour
Cost:  ~ $5