Shepard's Pie

 Shepard's Pie is traditionally made using roasted meats, it make the perfect medium for leftovers. There has been leftover free range turkey in the freezer since New Year's Day and it was time to put it to good use. On a dreary, rainy winter day this dish will warm your body and your soul, comfort foods have such a settling place in our lives. As usually, all ingredients are non-GMO, organic, local and fresh when possible. This is a substantial amount of food. Enjoy!

Ingredients

7 ea Allspice Berries, Dried

1/2 tsp Coriander, Whole

1/2 tsp Black Peppercorns, Whole

1/2 tsp Thyme, Dried

1/4 tsp Bay Leaves, Dry/Crushed 

1/4 tsp Coarse Sea Salt

Ground Sea Salt to taste

1 T Tomato Powder

1 cup Baby Carrots, Cut into 1/2 inch pieces

1 cup Onion, Cut into 1/2 inch pieced

1/2 cup Celery, Sliced

1 cup Peas, Fresh or Frozen

1 lb Leftover Roasted Turkey, Cut into 1/2 inch pieces

2 T EVOO (Extra Virgin Olive Oil)

2 T Flour

1 1/4 cup Chicken Broth

1 tsp Balsamic Vinegar

10 ea Red Potatoes (approx. 2.5 lbs)

4 T Butter

1/4 cup Parmesan Cheese, Grated

Prep

Preheat

Set oven temp to 400 F

Spices

1. Measure out all your spices.

2. Using a mortar and pestle grind all your spices and herbs. When grinding the Bay Leaves I recommend adding the 1/4 tsp Coarse Sea Salt, it helps break up the leaves better.

Note: you can also see the Tomato Powder and Ground Sea Salt, the salt is to taste only.

Bottom Layer

1. Collect and wash your vegetables, scrub the potatoes leaving the skins in tact.

2. Cut all your veggies and the turkey, this is a rustic dish so the knife cuts are not important, but try to maintain uniform size for even cooking.

3. Add 1 T of EVOO to the pan, heat over medium/med-low heat. Add the Carrots and cook stirring frequently until starting to get tender. Add the Onion and Celery and cook stirring frequently until onions are somewhat soft (getting translucent). 

4. Add the Peas and the rest of the EVOO and stir well, cook for an additional minute stirring frequently. Add the Flour and stir for a few minutes. Then add the Chicken Broth and mix well.

5. Add all the Spices and the Balsamic Vinegar  and stir thoroughly.

The color will really show now.

6. Add the Turkey and stir well to incorporate.

7. Empty the pan into your 3 Quart casserole dish and spread out evenly.

Potato Crust

1. Prep your Potatoes by removing any damage. Using a pot with an 2 inches of water, metal colander that fits over the top and a lid to steam the potatoes over high heat for about 30 minutes or until fork tender.

2. Remove the potatoes to a bowl, add the Butter and Parmesan Cheese. Rough mash with a fork and mix well.

3. Spread the potato mix evenly over the top of the meat/veggie/gravy mix. 

Cooking

1. Place in oven and cook at 400 F for 50 minutes or until potatoes have become golden brown in places.

Now it's time to eat!

Place a square or scoop on your plate and dig in.

Variations

Vegan

Substitute the Turkey with sauteed mushrooms, the Chicken Broth with Veggie Broth and the Butter with EVOO. Drop the Parmesan Cheese.

Other Meats

Use Lamb and Lamb Broth or Beef and Beef Broth in place of the Turkey and Chicken Broth.