Shephards Pie

I LOVE the autumn.  I am hoping if I keep making autumn style foods, the weather will cool down faster.  It could work!!

What is more autumn sounding than a big pan of meat, vegetables, and topped with mashed potatoes?  This recipe was SO good.  I am super excited that I found it.  With the amount my husband consumed, I am pretty sure this is going to be a much requested recipe.

Please make sure to read the recipe through.  While the potatoes are cooking you start on the meat filling.  I noted that in the directions!

Ingredients:

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half and half
• 2 ounces unsalted butter
• 3/4 teaspoon Kosher salt
• 1/4 freshly ground black pepper
• 1 egg yolk

For the filling:

• 2 tablespoons Caonla oil
• 1 cup chopped onion
• 2 carrots, peeled and sliced thin
• 2 garlic cloves, minced
• 1 1/2 pound ground turkey
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 6 teaspoons crushed tomatoes ( or 2 teaspoons tomato paste.  I was out of the paste)
• 1 cup vegetable broth
• 1 teaspoon Worcestershire sauce (try to say it.  Bet you can't said it just once.)
• 1 tablespoon freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves 
• 1/2 cup fresh or frozen corn kernels (I used canned)
• 1/2 cup fresh or frozen peas

Directions: 

Make the potatoes:

1. Peel the potatoes and cut into about 1/2in dice.  Put the diced potatoes into a medium size saucepan and cover with cold water.  
2. Set over high heat, cover, and bring to a boil.  (Start making your meat filling at this point.  See below)
3. Once boiling, remove cover and reduce heat to a simmer.  Cook until fork tender and easily crushable.  About 10-15 minutes.  Mine were perfect at 15 minutes. 
4. Microwave the half and half and butter for 35 seconds, or until warmed. 
5. Drain the potatoes and return them to the saucepan. 
6. Mash the potatoes
7. To the potatoes add the half and half, butter, salt, and pepper.  Mash until smooth your desired consistency.  I prefer a few lumps.  Seems just like how mom use to make it.  Lumpy potatoes.
8. Stir in the egg yolk and set aside.

Make the meat Filling:

1. Preheat oven to 400F
2. Place the canola oil in a saute pan and set over medium heat.
3. Once the oil heat up, add the onion and carrots and saute until they start to take color, about 3-5 minutes
4. Add the garlic and stir to combine.
5. Add the ground turkey, salt, and pepper.  Cook until browned and cooked through.
6. Sprinkle the meat with the flour and toss to coat.  Cook for another minute.
7. Add the crushed tomatoes, vegetable broth, Worcestshire, rosemary, and thyme.  Stir to combine.
8. Bring to a boil, reduce heat to low, cover, and simmer for about 10-12 minutes.  You want your sauce to thicken slightly.
9. Add the corn and peas and stir to combine.
10. Spread mixture evenly in the bottom of your baking dish.  The dish should be about 11x7.
11. Top with the mashed potatoes.  Start on the edges and go around, so you can make sure you get a good seal around the edges and to prevent the mixture from bubbling up.  Fill in the middle.
12. Place on a foil lined cookie sheet and place on the middle rack of the oven for about 25 minutes or until the potatoes are golden on top.  Mine took about 30 minutes to achieve this.
13. Cool for 10-15 minutes before serving.

Original recipe from Sadie + Stella