I’ve decided to add a new weekly item to my blog. In addition to my weekly writing, I’ve decided to post a feature every Thursday. Sometimes these will be some recipes I’ve created, some good wine I’ve tried, or maybe a few reviews of some movies I’ve seen lately.
Today I’m offering a recipe from a cookbook I wrote four years ago, which focused on light comfort foods. Here’s my light shepherd’s pie recipe.
3 medium or 2 large potatoes, cut into 2-inch pieces
1/4 cup fat-free sour cream
1 tbsp reduced-calorie margarine
2 tsp olive oil
1 medium onion, chopped
2 medium carrots, diced
2 medium stalks celery, diced
1 pound uncooked ground turkey breast
3 tbsp all-purpose flour
1 tbsp rosemary
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
1 1/2 cups canned chicken broth, or beef broth
1/2 cup peas
Preheat oven to 400ºF.
To start this Shepherd’s Pie recipe, place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
Meanwhile, coat a large skillet with cooking spray and a couple of drops of oil and heat over medium-high heat. Add onion, carrots and celery; cook until soft, about 5-7 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and peas and bring to a boil; simmer until mixture thickens, about 5-7 minutes.
Transfer turkey mixture to a 9-inch, deep-dish pie plate, sprayed with cooking spray. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden. It will take about 30 minutes to complete this shepherd’s pie recipe.
I hope you enjoy my shepherd’s pie recipe!