Shepherds Pie Redux
Ingredients
- splash of olive oil ⓘ
- 3 finely minced shallots ⓘ
- 1 stalk of celery, finely chopped ⓘ
- 1 pound ground turkey, no antibiotics, 6% fat
- 1/2 teaspoon kosher salt ⓘ
- 1/4 teaspoon fresh milled black pepper ⓘ
- 1 teaspoon fresh thyme leaves stripped from the stems ⓘ
- 1 tablespoon grade B maple syrup mixed with 2 tsp. of grated horseradish ⓘ
- 1 tablespoon dry sherry ⓘ
- 1 tablespoon corn starch or 1/2 tbl. arrowroot ⓘ
- @ 8 ounces ale (I used Mayflower spring hop) ⓘ
- 2 pounds potatoes (russet, white or red bliss)
- 1 tablespoon grated horseradish root ⓘ
- 1/2 teaspoon kosher salt or Maldon salt flakes ⓘ
- 2 ounces unsalted butter ⓘ
Instructions
- Heat the olive oil in a pan and saute the shallots until translucent. Stir in the chopped celery and carrots and cook for about a minute. Add this to a baking dish (2 qt.).
- Crumple in the ground turkey. Season with salt and pepper. Pour in the maple syrup with 2 tsp. horseradish. Mix the sherry with the cornstarch or arrowroot; pour this over the top. Finally pour in the ale. Use as much liquid to cover the turkey completely for a slow simmer. Bake in a 275 degree oven for about 2 hours.
- Peel and cut the potatoes. Add them to a pot of water with salt and bring to a boil. Cook until tender for about 20-25 minutes. Drain, saving 1/2 cup of the boiled water. Add this water into the potatoes with the grated horseradish, butter, salt to taste, and buttermilk. Mash, but do not whip smooth.
- When the turkey has cooked, take it out of the oven. Reset the oven to 425 degrees. Drain off about 2/3 of the liquid and reserve it to use as a sauce (keeping 1/3 with the turkey). Pile the mashed potatoes on top of the turkey. Return the dish to the oven to brown, for 20-25 minutes. Serve with a spoonful of the reserved liquid and a sprig of fresh thyme. Serve with sides of some greens, such as snow peas and salad.
Nutrition & Diet Analysis (per serving)
1064
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).