It’s no secret that I love shepherd’s pie. It’s comfort food at its best. So when I saw this recipe in there which was a bit different from the one I make I knew I had to try it. And guess what? I LOVED it. I think it is my new go to shepherd’s pie recipe.
Go on, give it a try.
Tina’s Simple Shepherd’s Pie
1 c. carrots, peeled and chopped
1 c. pearl onions (Here is a You Tube video showing and easy way to peel these babies. You’ll thank me later.)
1 lb. lean ground turkey
1 T. all-purpose flour
3/4 c. low-sodium chicken broth
1 c. frozen peas
1-1/2 t. fresh rosemary, chopped
salt and pepper to taste
3 c. mashed potatoes
In a large saucepan, heat olive oil over medium heat. Add carrots and onions; cook until soft, about 5 minutes. Add turkey and cook until browned, about 6 minutes; break up turkey with a wooden spoon. Add your flour and stir to coat. Stir in broth, peas and rosemary; season with salt and pepper. Bring to a simmer. cook until slightly thickened, about 5 minutes. Season with more salt and pepper, if desired. Spoon mixture into an ungreased 9” deep-dish pie plate. Spread mashed potatoes over top. Bake, uncovered, at 400 degrees for about 25 minutes, until heated through and golden.
Makes 8 servings.
You can find this recipe on page 110 of the Mom Knows Best cookbook (affiliate link).