Shepherd's Pie
 
* exported from mastercook * 
 
shepherds pie 
 
recipe by : 
serving size : 4 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
  potato topping
6 medium  potato -- peeled and quartered
1/4 cup  milk
1 Tbsp  butter
pinch  nutmeg
  salt and pepper -- to taste
  filling
1 Tbsp  olive oil
2 medium  onion -- chopped
1 Tbsp  parsley -- finely chopped
1 tsp  thyme
1 tsp  sage
1 lb.  ground turkey
1/4 cup  chicken stock
2 medium  carrot -- finely chopped
2 Tbsp  all-purpose flour
1 tsp  granulated sugar
1 tsp  ketchup
1 tsp  dijon mustard
1 tsp  worcestershire sauce
  salt and pepper -- to taste
 
topping: 
place potatoes in a large saucepan of cold, salted water. bring to a 
boil, reduce heat, partially cover and simmer until tender, about 20 
minutes. drain. add milk, butter, nutmeg, salt and pepper and whip until 
smooth and fluffy. set aside and keep warm. filling: 
in a large skillet, over medium heat, saute onion, parsley, thyme and 
sage in the oil until onion is slightly softened, about 5 minutes. add 
ground turkey and chicken stock to pan and stir to break up meat. cook 
until turkey just looses its pink color. stir in carrots, reduce heat to 
medium low, cover and cook, stirring occasionally, for 15 minutes. 
stirring continuously, add flour, sugar, ketchup, dijon, worcestershire 
sauce, salt and pepper. cook 5 minutes. 
preheat oven to 350 degrees and lightly oil a 9 inch oven proof 
casserole dish. 
place turkey mixture into prepared casserole dish. spoon or pipe potato 
mixture on top. bake for 30 - 40 minutes, or until potatoes are golden 
brown and filling is bubbly. 
 
-- 
(ID: 9686) Mirror: rec.food.recipes: Thu, Dec 11, 2003


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