Yo, long day today. The two boys had doctor’s appointments and shots were on the menu. Everyone was cranky afterwards for most of the day. We made it through though…night’s not over yet…

I threw together a Shepherd’s pie with turkey meat. Here’s the recipe…johnnie style.

Shepherd’s Pie with Ground Turkey

For Mashed Potatoes
1 large potato for each person diced to 2 inch pieces
(4 total)
3 smashed garlic cloves
2 sprigs of fresh thyme
2 1/2 oz of unsalted butter
3/4 cup of heavy cream or whole milk or 2% milk
1 tbsp of whole grain mustard

Boil potatoes in a large pot of salted water until fork tender all the way through. Always try to use Kosher salt for more flavor, a better feel when portioning, taste and without Iodine. (about 1 palm full should be enough)

Strain water through a collander and put potatoes back in the pot with a lid. Add 3/4 cup of the heavy cream to a small pot and over a medium flame allow to come to a small boil. Turn off and add your rinsed off thyme sprigs, smashed garlic and let sit to allow the Flavors a chance to crank up. About five minutes should do.

Once flavors have been infused into cream run smash potatoes in pot with a masher, add butter and continue to mash well, discard garlic and thyme sprigs, add cream mixture and use a hand mixer with beaters attached and beat for no more than 30 seconds. You can also take the potatoes through a ricer to prevent having to use the masher or the hand mixer (this makes a smoother texture) once everything has been incorporated stir in the whole grain mustard for another flavor crank.

For Pie Filling
11-13 oz. packet of lean ground turkey
1 large red bell pepper small dice
1/2 red onion small dice
1 1/2 carrots peeled and diced small
8 oz of canned corn
1 oz of ketchup
1 tbsp of balsamic vinegar
1 tbsp of worcestershire sauce
1 15 oz can of diced tomatoes in sauce
1/2 tsp paprika
S&P to taste
2 tbsp fresh rosemary chopped
1 tbsp of fresh sage chopped
2 cloves of garlic chopped
2 tbsp olive oil

1 cup of mild cheddar cheese for topping

For Turkey and Vegetable filling
Heat 1 tbsp of olive oil in a large pot over medium to high flame. Add turkey, rosemary, sage, paprika, S&P. Stir and break up turkey continuously until it browns, about 5 minutes. Once cooked through, remove turkey and set aside in a large bowl.

Add the rest of the olive oil to the pot and then add carrots, onions and red bell pepper. Allow to cook over a medium flame until onions become translucent. Add garlic and then canned corn. Stir to incorporate all vegetables. Add S&P to taste. Add turkey back to pot and then add balsamic vinegar, ketchup and worcestershire. Once again add S&P to taste. Add tomatoes, stir and allow to heat over medium flame. Once heated, turn off and set aside.

Butter an 8″ x 10″ baking dish and add turkey and vegetable mixture. Spread evenly in dish. Add 1 cup of mild cheddar cheese on top.

Add mashed potatoes on top of cheese and spread like icing on a cake until smooth. Place aluminum foil over dish and place dish on a cookie sheet or sheet pan in a 410 degree oven for 20 minutes. Remove from oven and allow to sit for 5 minutes. Use a large spoon to plate.

This seems like a lot of stuff…and it is but once you’ve made it, it’ll be a lot easier the next time and you’ll figure out how to come up with your own flavors, seasonings and vegetables…
It’s definitely worth it…enjoy

I usually drink a cabernet with this one

(serves about 4 peeps)