Farm Fresh Shepherd's Pie

Shepherd's pie is a staple in my "comfort food" repertoire. It can be as easy as browning meat, adding a bag of frozen corn, and topping with mashed potatoes. Or you can take a bunch of different vegetables from your CSA distribution and sandwich that in the middle instead. Adding cheese on top of the mashed potatoes, and making a gravy while it bakes are things I do that make this one of our favorite meals at home.


Farm Fresh Shepherd's Pie Recipe

8-10 potatoes
Beets
Carrots
String beans
1 LB ground turkey
Montreal Steak Seasoning or equivalent
Chicken Broth
Flour
Cheddar Cheese
butter
salt
pepper
milk

Preheat Oven to 375 degrees F.

Bring a 6 qt Pot of water to a boil and add potatoes and cook for 20 minutes. Drain water (reserve a cup to add back into mashed potatoes). Add butter, salt, pepper, water, and milk and mash until desired consistency of mashed potatoes is met. Put aside.

Slice carrots and beets, toss with salt, pepper, and EVOO and bake for 30 minutes.

Heat a skillet and brown ground turkey (beef or whatever). Add Montreal steak seasoning if you got it to add flavor. When the meat is done, layer it at the bottom of a lasagne pan. Top with the cooked beets and carrots and uncooked string beans (string beans take less time to cook). Layer the mashed potatoes then top with cheese. Cover and bake for 30 minutes. After 30 minutes, uncover and bake until the cheese is brown.

In the meantime make gravy. I usually deglaze the meat skillet with butter, add flour, make a roux, and slowly whisk in chicken stock until I make a tasty gravy.

Enjoy!!!