Simple Shepherd’s Pie
Found on Country Living.
Have a lot of leftovers (maybe from your American Thanksgiving dinner)? Throw them all together to make the classic Shepherd’s Pie. There’s a reason this filling, hearty dish has been a staple for farmers and the like since the 18th century: it’s easy to make, travels well (if you want to make small pies for lunch) and fills you up.
Fun fact – this recipe by Cheryl Slocum is technically a “cottage pie”; in the UK and Ireland, a pie made with beef (or turkey, I guess) is a cottage pie, and a pie made with lamb is a shepherd’s pie. The more you know!
2 tbsp extra-virgin olive oil
3 small carrots
1 cup frozen pearl onions
1 lb lean ground turkey
1 tbsp all-purpose flour
1 cup frozen peas
2 1/2 tsp fresh rosemary, chopped
Salt and pepper, to taste
3/4 cup low-sodium chicken broth
3 cup mashed potatoes
Preheat oven to 400°F. In a large pan, heat olive oil over medium heat. Add carrots and onions. Cook until soft, about 5 minutes.
Add turkey and cook, breaking meat with a wooden spoon, until browned, about 6 minutes. 3. Stir in flour and cook 3 more minutes. Stir in peas and rosemary. Season with salt and pepper. Pour in chicken broth and stir. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with more salt and pepper.
Transfer to a 9- to 10-inch deep-dish pie pan. Spread mashed potatoes over turkey mixture. Bake until golden on top and heated through, about 25 minutes.