I LOVE this recipe! I have made it many times before and will probably make it many times again. It’s a lighter version of a traditional beef based shepherd’s pie. By swapping the beef for a lean turkey it can really make this a lean meal. I also hate cooking with premade sauces. My body just doesn’t agree with cream of soups and premade gravy. Fresh, fresh fresh in my house!! I’ve really learned how to make a good gravy and sauce thanks to recipes like this. Want to make it even healthier? Try turkey bacon, light sour cream, skip the egg, skip the butter and use a little skim milk instead.
I also like to play around with the potatoes on this depending on my mood. The last time I made it I skipped the whole casserole part and just served the potatoes on the side. Sometimes I put the filling on top of a baked potato instead of mashing them. Use your imagination!
**This recipe comes from Rachael Ray 365 – No Repeats. Most of the recipes are directly from the book, but some I do change out ingredients a bit for things my family prefers. I’ll add my own comments in with a **.
What do you need?
Coarse salt
3 large Idaho potatoes, peeled and cubed
2 tablespoons extra virgin olive oil (EVOO) (twice around the pan)
1/4 pound bacon or turkey bacon, chopped (I used about 5 slices)
1 package (about 1 1/3) pounds ground turkey breast
1 tablespoon smoked paprika (or substitute 1 1/2 teaspoons each of sweet paprika and cumin)
2 tablespoons fresh thyme leaves (5-6 sprigs) or 1 tablespoon dried thyme
1 medium onion, chopped
2 carrots, diced
3 celery ribs from the heart, chopped
1 small red bell pepper, cored, seeded and chopped
2 cups frozen peas
2 tablespoons all-purpose flour
2 cups chicken stock or broth
1 cup sour cream
1 large egg, beaten
3 tablespoons unsalted butter
10 to 12 fresh chives, chopped or snipped
Now what?
Bring a medium pot of water to a boil, salt it, and cook the potatoes (10-12 minutes) while you make the turkey filling.
Heat a deep, large skillet over medium0high heat. Add the EVOO to the skillet, then add the bacon and brown it up. **While the bacon is browning start chopping the veggies.** Remove the bacon to paper towels and drain off the excess fat from the bowl, then add the turkey to the pan and break it up with a wooden spoon. Season the turkey with the smoked paprika, salt, pepper and thyme. **This is a great time to finish copping those veggies!**
When the turkey is browned, add the onions, carrots, and celery. Season the veggies with salt and pepper (**I know you just seasoned the meat, but add more to the veggies, it really makes a difference if you layer the flavor!**). Cook for 5 minutes, stirring occasionally, then add the red bell peppers and peas and cook for another 2 minutes. Stir in the flour and cook for 2 minutes. Add the stock and combine. Stir in 1/2 cup of sour cream and simmer the mixture over low heat. Stir in the bacon.
Preheat the broiler to high.
When the potatoes are tender, stir in a ladle of cooking water into the egg, then drain the potatoes. Return the potatoes to the warm pot to dry them out a little. Add the remaining 1/2 cup of sour cream, the butter, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.
Pour the turkey mixture into a medium casserole dish. Top with the smashed potatoes and spread evenly. Place the casserole 5 inches from the hot broiler. Broil until the potatoes are golden at the edges. Garnish the casserole with the chives and a sprinkle of smoked paprika.
4-6 servings
How did yours turn out??
Until the next time…
~The girl behind the lama
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