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Fast, Healthy Comfort Food Recipes

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Shepherd's Pie

Category 1 : Supper
Category 2 : Casseroles
Recipes Summary : This isn't quite like the Shepherd's Pie I first tried one June day in 1979 at the Tudor Restaurant in Dunoon, Scotland. But it is still pretty good. It is, I am sure, a lot better for me.
Servings : 4
Prep Time : 90 Mins.
Recipe : Ingredients
* 1/2 ounce olive oil or vegetable oil
* 2 ounces peeled chopped carrots
* 3 ounces chopped yellow onions
* 1 ounce chopped red bell peppers
* 1 teaspoon minced garlic
* 5-6 ounces ground turkey or chicken
* 1/2 pinch fennel seeds
* 1 pinch fresh thyme
* 1 pinch fresh rosemary
* 1 pinch fresh sage
* 1 pinch lemon pepper
* 1 dash soy sauce
* 1 dash balsamic vinegar
* 1 pinch kosher salt
* 1 tablespoon frozen green peas
* 3-4 ounces grated low-fat cheddar cheese
* 2-3 ounces grated low-fat Parmesan cheese or Romano cheese
* 4 ounces mashed potatoes (made ahead with reduced fat milk, horseradish or garlic, butter buds, white pepper and salt)


Heat oil to a sizzle. Add carrots first and saute until starting to brown and carmelize. Add onions and continue to cook. Add broth or water if needed. Cook until onions are completely translucent. Add ground chicken or turkey, and garlic. Continue to cook until meat is cooked through (several minutes). Add frozen peas, red pepper and all herbs and spices. Stir well to blend spices into meat mixture. Place meat mixture into an oven-proof casserole or serving bowl, top with reduced cheddar and 1/2 the Parmesan. Place under a broiler until cheese melts. Add a layer of mashed potatoes in the center of the bowl leaving a circle of the meat mixture exposed on the exterior. Top the potatoes with the additional grated Parmesan and place back into the oven until parmesan browns and forms a crust. Place bowl on a larger plate as the bowl will be hot.

Submitted : Ray Plumlee

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