Shepherd’s Pie

Two Pounds Of Ground Chicken Or Turkey

Two Tablespoons Of Tomato Paste

A Tablespoon Of Worcestershire Sauce

A Tablespoon Of Olive Oil

1/2 Cup Of Dry White Wine (that you would drink)

1 1/2 Cups Of Chicken Stock

A Cup Of Flour

A Cup Of Diced Spanish Onion

Two Carrots Diced

A Celery Stalk Diced

Two Garlic Cloves Minced

A Tablespoon Of Fresh Thyme

Six Ounces Of Baby Pearl Mushrooms

12 Ounces Of Green Beans Cut Into One Inch Pieces

12 Ounces Of Frozen Corn

A Pound Of Frozen Peas

Eight Yukon Gold Butter Potatoes Peeled And Cut Into Two Inch Pieces

Two Tablespoons Of Unsalted Butter

A Cup Of Plain Low Fat Yogurt

A Cup Of Shredded Reduced Fat Cheddar Cheese

Two Teaspoons Of Garlic Powder

Four Teaspoons Of Sea Salt, Divided

Three Teaspoons Of Fresh Ground Black Pepper, Divided

A Tablespoon Of Chopped Scallions

A Tablespoons Of Chopped Fresh Italian Parsley

NOTE: Any leftover meat, potatoes, vegetables and/or gravy can be substituted and will work very well in this dish.

For beef lovers, substitute the ground poultry with ground beef. Use beef stock and red wine in lieu of the chicken stock and white wine.

Into a large oven proof Dutch Oven, add the olive oil, onions,  carrot, celery, garlic, two teaspoons of sea salt, and two teaspoons of fresh ground black pepper. Cook on medium high heat for six minutes stirring frequently. Push the vegetables to the side of the Dutch oven and add the ground meat. Cook the meat on medium high heat until browned stirring frequently. Add the mushrooms and cook for two more minutes. Add the white wine and scrape the bottom of the pot to loosen the brown bits. Cook for three minutes. Add the tomato paste, worcestershire sauce, and the fresh thyme. Stir well to incorporate all of the ingredients. Cook for two minutes. Add the chicken stock and stir again. Add the flour and continue to cook until the mixture thickens while stirring frequently. Turn the heat down to low. Taste and add more sea salt and/or black pepper if desired. Add the corn, peas, and green beans. Stir to incorporate all of the vegetables. Turn off the heat and cover.

Put the potatoes into a pot. Add enough cold water to the pot to barely cover the potatoes. Add one teaspoon of sea salt. Cover the pot with a lid and begin cooking on medium high heat. After the water has been boiling for 15 minutes, pierce one of the potatoes with a fork. If the fork passes through the potato easily (meaning fork tender),  the potatoes are cooked. If not, continue to cook until the potatoes are fork tender. Drain the potatoes well in a colander. Put the potatoes back in the same pot that they were boiled in. Put the pot on low heat and cook for two minutes removing any excess water. Add the butter, garlic powder, yogurt, shredded cheddar cheese, a teaspoon of sea salt, and a teaspoon of black pepper. Mash the potatoes and mix well. Add the parsley and scallions. Taste and add more sea salt and/or black pepper if desired. Turn off the heat.

Preheat the oven to 350 degrees.

Scoop the potatoes onto the meat and vegetable mixture. Spread the potatoes out evenly. Cover the Dutch oven. Bake in the preheated oven for one hour until bubbly.

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