Sunday, November 11, 2007
Thanksgiving Shepard's Pot Pie?
Tonights dinner was kind of a cross between Shepard's pie, pot pie and thanksgiving dinner. I was inspired earlier today by the Shepard's pie in Elly's blog. But I don't like to use peas as an ingredient and I didn't have any corn. So I decided to make it more pot pie like with a Thanksgiving like feeling. It turned out really great. We both had seconds and I almost went back for thirds.
2 cups mashed potatoes (I made mine with red potatoes,skin on, sour cream, milk and butter)
1 lb ground turkey
2 carrots cut into bite size peices
1 celery stalk cut into bite size piecs
1/2 small onion
2 tbsp butter
1 cup chicken broth
2 tbsp corn starch
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp fresh ground black pepper
Melt the butter in a large skillet, then add the carrots, celery and onion.
Cook until the vegetables are tender.
Season the vegetables with salt, pepper and poultry seasoning.
Add the ground turkey and cook through.
Dissolve the corn starch in the chicken broth.
Add the chicken broth slurry to the cooked ground turkey and let simmer until the broth begins to thicken.
Put the turkey mixture in the bottom of a casserole dish.
Top the mixture with 2 cups of mashed potatoes and smooth the potatoes out using a spoon to create small peaks.
Bake at 350 for 15 minutes. Then broil on high for 2 or 3 minutes until the peaks turn golden brown.