New year, new motivationPosted: January 10, 2014
Happy New Year everyone! It’s hard to believe that we are almost 2 weeks into 2014 already. One of my resolutions is to be more diligent with posting to my little blog here. I appreciate each and every one of you who follow me, and I want to bring you more and more exciting recipes and posts.
I may have not mentioned this before, but I am a huge Downton Abbey fan. The new season kicked off here in the U.S. last weekend, and to celebrate I made an English dinner! Shepherd’s Pie was the main attraction, followed by a delicious dessert of steamed lemon pudding. The new season looks to be just as great as the previous three have been!
I found a yummy looking recipe on allrecipes.com, and pretty much followed it exactly, although I did omit the mushrooms and added a bit of the thyme to the mashed potato topping. Enjoy!
Turkey Shepherd’s Pie
3 large potatoes, peeled
2 tablespoons butter
1/4 cup milk
1 tablespoon olive oil
1 onion, chopped
1 pound ground turkey
1 large carrot, shredded
1 tablespoon chopped fresh parsley
1/4 teaspoon dried thyme, plus another 1/4 teaspoon for potatoes
1 clove garlic, minced
1 teaspoon chicken bouillon powder
1 tablespoon all-purpose flour
salt to taste
ground black pepper to taste
Preheat oven to 350°F. Chop the potatoes into quarters and boil in a medium saucepan over medium-high heat until fork-tender.
While the potatoes are cooking, sauté the onion in the olive oil over medium heat until soft. Stir in the turkey, carrots, parsley, thyme, garlic and chicken bouillon powder. Add salt and pepper to taste. Cook until turkey is broken up and fully cooked through. Drain, and stir in the flour.
Transfer the turkey mixture to a buttered, deep casserole dish. By this time, the potatoes should be done. Strain and transfer to a large bowl. Mash with butter, milk and thyme. Season with salt and pepper to taste. Spread the mashed potatoes over the turkey mixture in the casserole dish and swirl with a fork to barely mix the potatoes and meat mixture.
Cook for 30 minutes, or until potatoes are lightly browned.