Shepherd's Pie Recipe
- 2 pounds potatoes, I prefer Yukon gold for my mashed potatoes but use whatever kind of potato you like, peeled and cut into large chunks
- 3 Tablespoons oil
- 1 medium yellow onion, peeled and finely chopped
- 1 garlic clove, minced
- 1 celery stalk, finely chopped
- 2 medium carrots, cut into ¼ inch dice
- 1 pound ground turkey
- 1 (6 ounces) can tomato paste
- 1⅔ cups vegetable stock
- 1 teaspoon dried oregano
- almond milk or any non dairy milk*
- butter*
- Preheat oven to 400 degrees.
- Place potatoes in large pot and cover with water.
- Bring to a boil, reduce heat and cook until tender.
- While the potatoes cook, pour the oil into a large skillet and place over medium heat.
- Add the onion, garlic, celery and carrots.
- Cook, stirring frequently, until the onions are translucent, about 10 minutes.
- Add the ground turkey and cook until no longer pink.
- Stir in the tomato paste, vegetable stock and oregano.
- Season with salt and pepper.
- Cook until the mixture bubbles and thickens.
- Remove from the heat and pour into a 2½ quart casserole.
- Drain the potatoes and make however you like mashed potatoes.
- Spread the mashed potatoes over the turkey mixture covering the entire surface.
- Bake until potatoes are golden about 30 minutes.
- Remove from oven and let stand 5 minutes before serving.
*you will need however much you like for mashed potatoes. Salt and pepper to taste.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2015/10/22/shepherds-pie-recipe/
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