turkeyherd’s pie

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I made a shepherd’s pie for St. Paddy’s last night–at least, if shepherds herded turkeys.

Peel and dice about 4 or 5 Yukon Gold potatoes. Cover with cold water, add a dash of salt, and boil till tender. Drain, return to the pot, and mash with a couple Tbsp each of sour cream and butter. Add chopped scallions, fresh parsley, and ground pepper.

In the meantime, in a large cast-iron skillet:

Saute 1 diced onion, 2 ribs celery (diced), 2 carrots (diced) in a mixture of butter and olive oil. Add 4 cloves garlic, minced, and cook for a minute. Add 1/2 head green cabbage, shredded, and 1 cup water. Cook, uncovered, until the cabbage is tender. Add 1 package (1 1/2 lbs) ground turkey, about 2 Tbsp tomato paste, dried oregano, ground nutmeg, salt, pepper, smoked paprika, generous splashes of Worcestershire and soy sauce, and 1 Tbsp cornstarch dissolved in a small amount of cold water, and smash everything up together with a spatula. Cook until the turkey is cooked through and the water is mostly evaporated. Stir in chopped fresh parsley and scallions.

Spoon the mashed potatoes on top of the meat mixture in the skillet and spread it out evenly, as much as possible. Broil for about 5 minutes or until the potatoes are slightly brown and crusty.


Written by orata

March 18, 2013 at 1:03 pm

Posted in Uncategorized

Tagged with , ,

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