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 comfort food.

   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 will love. 

Turkey Shepherd’s Pie

Serves 6

For the potatoes:
2 pounds potatoes, such as russet or Idaho, peeled and cubed
¼ cup low fat milk, more if potatoes need thinning
½ cup light sour cream
1 ½ Tablespoon butter
3/4 teaspoon salt
¼ teaspoon pepper
1 egg yolk

For the filling:
1 1/3 pound ground turkey ***
1 medium onion, chopped
2 carrots, peeled and diced
½ teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
1 tablespoons fresh thyme leaves
2 tablespoons all-purpose flour
1 cup low sodium chicken broth
1 teaspoon Worcestershire sauce
½ cup frozen peas 

DIRECTIONS:

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 serving.