Tina’s Simple Shepherd’s Pie

And yet another recipe from the new Gooseberry Patch cookbook, Mom Knows Best (affiliate link). So many yummy recipes in this one. A review and giveaway coming soon.

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

Ingredients:

2 T. extra-virgin olive oil

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

Directions:

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.

Bon Appetite’

You can find this recipe on page 110 of the Mom Knows Best cookbook (affiliate link).

You can also find more yummy recipes if you check out the Gooseberry Patch Pinterest board for this cookbook HERE.

Enjoy!

Kim