Friday, February 20, 2009

As Promised and Requested - a Recipe

Dear Julio, my donkey basketball buddy, this is for you mostly. Several folks have asked me for the shepherd's pie recipe I've been using, so I figured it was time to cough it up. Taken from (a great resource - even if you don't do meetings it's worth the $13.95 a month for all of the online tools):

Classic Shepherd's Pie (see afterwards for my notes)


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.

6 servings, at 5 pts per reasonably generous serving

My notes:

I often use ground lamb instead - lean, grassfed (or occasionally the leanest ground beef). Add some chicken stock to the mashed potatoes -otherwise they're too hard to spread and it makes a mess. If you don't have a DEEP DISH pie pan make sure to put a cookie sheet lined with foil under the pie to catch any spillover. I often add mushrooms, and/or a handful of frozen green peas. Reduce the amount of broth by 1/4 to 1/2 cup - the full amount is WAY too much. Spray your skillet with n/s spray if using stainless steel. Cut the potatoes smaller than the 2" - they'll cook faster. It usually takes longer than the 3 mins to thicken, IMO. I dice my veggies small 'cuz I don't like big honking mouthfuls of veggies. They cook faster and better that way, too.


Your friend Jorge


Debbie P said...

I am making this over the weekend for sure! I'll use some of our ground lamb - home grown.

Laura Carson said...

It's a nice one - very tasty, and not all that difficult. I am a huge fan of Rachael Ray's 30 min meals show (not so much her talk show tho) and have found using her method of chop and drop is really useful for stuff like this.

I've got two lambs in my freezer - one from Julie, and one from Becca, so the dogs and I are eating a lot of lamb right now. ;)

Do let me know how you like it, OK?

BCxFour said...

Oh my goodness, this sounds delicious! I am making this tomorrow! YUMMY! Thank you for posting it.

I have a delicous chili recipe I will post for you - it is very low in calories and lip smacking wonderful!

Laura Carson said...

Oh YAY!!! I love trying new recipes! Can't wait to see it. Thanks Carolynn.