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GroundTurkeyShepherdsPie

Potato preparation (start this first)
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1. Chop 4 large red potatoes and/or purple potatoes and boil until tender (20 mins). 
2. Drain, mash with 2% milk and olive oil 

Filling Preparation
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1. Chop 1/2 medium onion with 1-2 cloves garlic and 1 tsp fresh chopped/minced ginger, brown in a wok on medium heat with Olive oil
2. Add 1 lb ground turkey.  Add salt and pepper.  Stir until all pink is gone.
3. Add 1 lb frozen mixed vegetables (carrots, peas, corn, beans are perfect); sautee until ice is gone
4. Add 16 oz. chicken broth and a handful of rosemary - make sure there's enough broth to cook the mixture in 
5. Raise the heat to high and cook until the broth is boiling

Baking directions
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1. Preheat the oven to 400'
2. Put filling into a 8x8 pyrex baking dish; the glass dish makes it easy to check the broth level from the outside.  Keep liquid levels reasonable - don't have so much that the mixture is drowned, but also don't drain it completely. There should be a layer of broth at the bottom of the pan halfway up to the surface of the mixture.
3. Cover the filling with the mashed potato mixture.  Use a fork to texture the top (this will allow for better browning)
4. Bake uncovered for 30 minutes at 400'.  You may want to put the dish on top of a cookie sheet as some broth may bubble over.
5. Remove from heat and allow some time for the mixture to cool/settle

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Page last modified on December 31, 2011, at 02:43 AM