Ingredients: |
Ingredients: 1.5 tbsp olive oil
2 garlic cloves , minced
1 onion , finely chopped onion
3 carrots , finely chopped
2 stalks of celery , finely chopped
1 lb ground turkey
1/4 cup flour
1/4 cup tomato paste
2 cups beef stock / broth
1/2 cup red wine
2 beef bouillon cubes
2 tbsp Worcestershire sauce
1 tsp dried thyme (or 3 sprigs fresh thyme)
2 dried bay leaves
3/4 tsp salt
1/2 tsp black pepper
TOPPING
2.5 lb potatoes , peeled and cut into 1" cubes
2/3 cup warmed milk
2 tbsp butter
PARMESAN CRUST (OPTIONAL)
4 tbsp butter
2 tbsp parmesan, grated
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Directions: |
Directions:Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 3 minutes or until softened and sweet.
Turn heat up to high. Add turkey and cook, breaking it up as you go, until browned.
Add flour and mix in. Add tomato paste, broth, red wine, bouillon cubes, Worcestershire sauce, thyme, bay leaves, salt and pepper.
Bring to simmer, then turn down heat so it is simmering rapidly. Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency. Taste then add more salt if desired.
Transfer to a 9 x 13 pan. Cool filling and start potatoes.
ASSEMBLE PIE
Preheat oven to 350°F.
Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds.
Add butter and mash until melted, then add milk and salt. Mash until smooth.
Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits). Sprinkle with paremsan, drizzle with butter.
Bake for 25 - 30 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
Stand for 5 minutes before serving. |
This recipe for Shepherd’s Pie is from