Shepherd’s Pie
Kristen W.
Yield: one 9x13 dish
4 large potatoes, peeled and cubed (I’ve used about 8-10 red
potatoes and it works great, too)
1 TB butter
2-4 TB milk
1 TB finely chopped
onion
1/4 c. shredded
Cheddar cheese
salt and pepper to
taste
1 TB vegetable oil
1 onion, finely chopped
1 lb. ground turkey
(or lean ground beef)
2 TB all-purpose
flour
3-4 TB ketchup
3/4 c. water
1 bag frozen peas
1 bag frozen corn
1/4 c. shredded Cheddar cheese
Bring a large pot of water to a boil. Add potatoes and cook
until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, milk,
finely chopped onion and 1/4 c. shredded cheese. Season with salt and pepper to
taste; set aside.
Preheat oven to 375 degrees. Heat oil in a large frying pan.
Add onion and cook until clear. Add ground meat and cook until well browned.
Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and water.
Bring to a boil, reduce heat and simmer for 5 minutes. Add frozen peas and corn
and cook, stirring, for maybe 2 more minutes.
Spread the ground beef in an even layer on the bottom of a 9x13
dish. Top with the mashed potato mixture and sprinkle with remaining shredded
cheese. Bake in the preheated oven for 20 minutes, or until golden brown.
