This yummy Shepherd’s Pie recipe is from Martha Stewart Living – one of my favorite magazines 🙂 We made it last weekend and it was delish…the perfect dish for a Saturday night 🙂
The recipe as is serves 8
For the Topping:
1 1/2 lbs. russet potatoes, peeled and cut into 1 inch pieces
3 parsnips (6 oz.), peeled and cut into 1/2-inch pieces
1 c. plain fat-free yogurt
Coarse Salt & Freshly Ground Pepper
For the Filling:
1 T. + 1 t. extra virgin olive oil
1 large onion, finely chopped (about 1 1/2 cups)
3 celery stalks, finely chopped
2 medium carrots, finely chopped
2 garlic cloves, minced
2 lbs. lean ground turkey
Coarse salt and freshly ground pepper
1 T. fresh thyme
3/4 t. chili powder
2 T. + 1 1/2 t. cornstarch
6 oz. frozen peas (about 1 1/2 cups)
Preheat oven to 425
Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid. Mash or pass through a ricer and stir in yogurt and 3/4 t. sale. Season with pepper.
Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 t. sale, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 c. cooking liquid; add to turkey.
Boil for 1 minute. Stir in peas. Transfer to a 2 quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.