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Feel like mastering some traditional recipes? Shepherd’s
Pie, otherwise known as Cottage Pie, is a British or Irish casserole that
defines comfort food. The dish was created as a way to use leftover roasted
meat, topped with mashed potatoes, when the potato was being introduced as an
affordable edible crop for the poor.
The term “shepherd’s pie” did not appear until the 1870s and
has since been used synonymously with “cottage pie” despite the difference in
meat used (traditionally shepherd’s pie uses lamb or mutton and cottage pie
uses beef). As recipes evolved, additional ingredients were added to the dish.
A layer of cheese may be added to the potatoes, tomato paste or sauce added to
the meat filling as well as the addition of herbs such as thyme, rosemary,
oregano or basil. You can also find versions with turkey, pork or roast
beef. One thing that hasn’t
changed is the delicious, creamy mashed potato crust. The result: ultimate
Shepherd’s pie is hearty fare and can be high in fat from
the beef, butter, oil, cream and/or sour cream it might contain. This recipe
reduces the overall fat content by using chicken broth, lean ground turkey,
vegetables and spices. By cutting back the butter and using low fat milk and
sour cream in the mashed potatoes, we’ve created a heart-healthy version of
this old favorite.
Enjoy this shepherd’s pie made healthy, that your family
For the potatoes:2 pounds potatoes, such as russet or Idaho, peeled and cubed¼ cup low fat milk, more if potatoes need thinning½ cup light sour cream1 ½ Tablespoon butter3/4 teaspoon salt¼ teaspoon pepper1 egg yolk
For the filling:1 1/3 pound ground turkey ***1 medium onion, chopped2 carrots, peeled and diced½ teaspoon salt½ teaspoon pepper1 teaspoon paprika1 tablespoons fresh thyme leaves2 tablespoons all-purpose flour1 cup low sodium chicken broth1 teaspoon Worcestershire sauce½ cup frozen peas
Heat a large skillet on medium high heat. Place oil in the
pan, add the ground turkey and cook for 3 to 4 minutes breaking it up with your
spoon. Drain a little of the
drippings. Add the carrots, onions, salt, pepper, paprika and thyme. Cook
additional 5 minutes, stirring frequently. Stir in flour until well combined.
Add broth and Worcestershire sauce. Bring to a boil,, reduce heat and simmer
for 10 minutes until sauce is slightly thickened. Add peas to the mixture and
spread into a 2 ½ quart baking dish.
Preheat the oven to 400 degrees F.
While filling is cooking, prepare the potatoes. Place
potatoes in a medium saucepan and cover with cold water. Set over high heat,
cover and bring to a boil. Once boiling, salt the water, uncover and cook until
tender, 12 to 15 minutes. Drain potatoes and return to the warm pot. Add
butter, milk, sour cream, salt and pepper. Mash the potatoes; stir in the egg
yolk until well combined.
Top meat mixture with mashed potatoes, smooth over with a
rubber spatula, creating a seal around the edges to prevent mixture from
bubbling up. Place casserole dish on a baking sheet and bake for 25 minutes or
until the potatoes begin to brown. Let dish cool for at least 15 minutes before