AS EASY AS (SHEPHERD’S) PIE
Spice up this classic comfort food
Shepherd’s pie is the quintessential comfort food.
The combination of hearty ground lamb (or beef, for cottage pie), and creamy mashed potatoes is easy to make and hard to resist.
Of course, there’s always a smattering of vegetables, so things don’t get too indulgent.
It’s hard to imagine that anyone would like anything other than the classic, but here are some tasty variations for you to try.
Our turkey shepherd’s pie is a lighter take of this traditional meal, subbing in cooked turkey for the ground meat. It’s an excellent way to use up leftovers from a turkey dinner. A beaten egg in the mashed potatoes adds extra richness and creaminess.
Love moussaka, but hate eggplant? Try our Greek shepherd’s pie. The beef is seasoned with the familiar flavours of tomato, mint and cinnamon.
Instead of eggplant, we shine the spotlight on our feta potato topping, which is sharp and flavourful.
TURKEY SHEPHERD’S PIE
Serves: 4
1 small onion, chopped
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1 carrot, chopped
1 stalk celery, chopped
2 tbsp (30 mL) oil
2 tbsp (30 mL) flour
1 cup (250 mL) turkey or chicken stock
2 cups (500 mL) cubed cooked turkey 1/4 cup (60 mL) chopped fresh parsley
1/4 tsp (1 mL) thyme, crumbled 1/4 tsp (1 mL) oregano, crumbled
1/4 tsp (1 mL) Worcestershire sauce
1/2 tsp (2.5 mL) Dijon mustard Dash hot pepper sauce
1/4 tsp (1 mL) pepper 2 cups (500 mL) potatoes 1 egg, beaten
2 tbsp (30 mL) butter, melted 1/4 tsp (1 mL) salt
Dash nutmeg
Paprika
1. In a frying pan, sauté onion, carrot and celery in oil until softened. Add flour and stir until blended.
2. Stir in stock. Cook, stirring frequently, until thickened.
3. Stir in next 8 ingredients (turkey through pepper). Transfer mixture to a greased baking dish.
4. Combine potatoes, egg, butter, salt and nutmeg. Spread over mixture. Sprinkle with paprika.
5. Bake at 350 F (175 C) for
20-25 minutes.