Shepherd’s Pie has always been and still is a staple of both traditional English and Irish cooking. It’s comfort food! The British use lamb, but the Irish have always used beef. Some people call those Cottage Pies…and there seems to be a real and ongoing debate about what they’re called.
I say, call them whatever makes you happy. This pie uses ground turkey – so I don’t even know if there would be a name for that. I just know it’s a hit with my family.
Traditionally, it wouldn’t have had cheese, but hey, cheese makes everything taste better: Cheddar, White Cheddar, Gouda, are all great choices. If you have trouble with dairy, you can use a nice non-dairy variety.
You can also make individual pies so everyone has their own.
These pies freeze well, so make two and save one! Just let it defrost and bake as usual.
- ground turkey - 1 1/2 - 2 lbs.
- oil (your choice) - 1 Tablespoon
- garlic - 1 Tablespoon (minced)
- onion - 1 large (chopped)
- carrots - 1 cup (finely chopped)
- corn - 1/2 cup (frozen)
- peas - 3/4 cup (frozen)
- GF worcestershire sauce or *Tamari - 3 Tablespoons - 1/4 cup
- rosemary - 1/2 teaspoon (dried) or 1 1/2 teaspoons fresh (finely chopped)
- thyme - 1/4 teaspoon (dried) or 1 teaspoon fresh (finely chopped)
- GF chicken broth - 1 cup
- GF flour mix - 2 Tablespoons
- pepper - 1/2 teaspoon (divided)
- sea salt - (to taste)
- cheese - 1 cup (shredded)
- potatoes - 4 very large
- butter - 2 - 3 Tablespoons
- milk (your choice) - 1/3 - 1/2 cup
- paprika - (sprinkled on top)
In a small bowl, measure the chicken broth, GF flour mix, thyme and rosemary and set aside.
Peel and cut potatoes into chunks. Cover with water and boil until tender. Depending on the size of the pieces, allow 20 - 30 minutes. Fork should go easily into the centers. Drain well and mash with butter, 1/4 teaspoon pepper, and milk. Then add 3/4 of the cheese. Salt, to taste.
Note: You may use leftover mashed potatoes, if you have them. They will need to be thinned slightly with milk, then proceed by adding the pepper and cheese and stirring it through.
While the potatoes are boiling...preheat oven to 400 degrees Fahrenheit.
Saute the garlic, onions and carrot in a large skillet for a few minutes, until the onion is translucent.
Add the ground turkey and cook until it is no longer pink. If you're using lean turkey there shouldn't be too much fat, so you don't need to drain it.
Add 1/4 teaspoon pepper, GF Worcestershire sauce, frozen corn and peas (no need to defrost first). Stir the chicken broth mixture (making sure there are no lumps) and add to the skillet. Cook down until it has thickened enough to make a nice gravy. Taste and adjust the seasonings to your liking.
Scoop into baking dish and top with mashed potatoes. Sprinkle remaining 1/4 of the cheese and paprika over the top. Bake for 25 - 30 minutes. If you want it a little browner on top, pop it under the broiler for a couple of minutes, but be sure and keep an eye on it so it doesn't burn!
*Be sure and check the label on that Worcestershire Sauce or Tamari to make certain it's gluten free!