As some of you may have noticed I have a new blog design! And I will now be blogging from www.FoodieMisadventures.com. The blog will still be full of the same yummy recipes and random other ramblings – it just looks better!
All this hard work was done by Liz of Sweet Simplicity Designs. She did a wonderful job and nailed the look I was going for. Plus she is an absolute pleasure to work with – thanks Liz! so if you’re in the market for someone to spice up your blog check out her out :)
I’ve added some new features to the blog – A new recipe page (through Recipage) where you can search for recipes by ingredient, course, cuisine and more! You can also print/email/text/pin recipes from here as well. I hope all of you will find it to be a helpful tool. I’ve also added a separate menu for running. I’ve got a resource page up there now, but there will be more to come in the future! And I’ve created an Amazon Store where you can see what kinds of equipment I use in the kitchen.
So I know Sheppard’s pie isn’t exactly a pie – but I still think it counts as a legit recipe for Pi day :) You know…the 3.14 kind of pie.
My version of Sheppard’s pie is made with ground turkey instead of beef or lamb – but still has lots of flavor. I also skipped the butter in my mashed potatoes and opted for a light sour cream and skim milk to get the creaminess. So all in all, a nice St. Patty’s Day dish.
- 1½ pounds potatoes, such as russet, peeled and cubed
- ¼ cup sour cream
- ¼ cup milk
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 pound ground turkey
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 1 tablespoons cornstarch
- 1 cup chicken broth
- 1 ½ tablespoons Worcestershire sauce
- ½ tsp chopped fresh thyme
- Dash of hot sauce (optional)
- ½ cup frozen peas
- ¼ cup shredded cheddar cheese
- 2 tablespoons fresh chopped parsley
- Preheat broiler to high.
- Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and mash in a large bowl. Add sour cream and milk, mashing until potatoes are smooth. Season with salt and pepper. Cover with foil to keep warm.
- While potatoes are boiling, heat oil in a large skillet over medium high heat. Add in turkey and season with salt and pepper. Brown meat for about 3 minutes, breaking apart with a spatula while cooking. Add chopped carrot and onion to the meat and cook 5 to 7 minutes, or until meat is fully cooked, stirring frequently.
- In a second small bowl whisk ½ cup of chicken broth with cornstarch. Pour the cornstarch mixture into the pan with meat and veggies. Stir in remaining broth and Worcestershire sauce. Allow mixture to thicken for about a minute, then stir in peas.
- Pour meat and veggie mixture into a casserole dish. Spoon potatoes over meat spreading with a spatula to create an even layer. Top potatoes with cheese then broil (about 6 inches from heat) for 5 minutes or until potatoes are lightly browned. Top with fresh chopped parsley and serve.