Smoky Twist on Shepherd’s pie

Smoky Twist on Shepherd's pie

 

This is one of my 9-year-old son’s favorite dishes (this and frozen ravioli). He’ll even ask for the leftovers in his lunch at school the next day!  It is delicious. It is also loaded with veggies and easy to make!

 

This is a great twist on a classic comfort food. I like the spices on this recipe – more than “regular” shepherd’s pie. This had become a staple recipe in our house and I make it whenever we have some leftover bacon or we need to use up some veggies!

 

Ingredients:

 

  • 6 potatoes, peeled and cubed (I use Russet, but if I have red potatoes around, I’ll use them too – just use a few more, since they are smaller)
  •  salt
  • 1/4 pound bacon or turkey bacon, chopped
  • 1 pound ground turkey breast, chicken breast, or hamburger
  • 1 tablespoon smoked paprika (You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined)
  • Montreal Steak Seasoning (or salt and pepper)
  • 1 bag frozen mixed veggies – or use your favorite fresh veggies
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream, divided
  • 3 tablespoons butter
  • 1 large egg, beaten

 

Directions:

Bring a large pot of water to a boil, salt it, and cook the potatoes until tender – 12 to 15 minutes.

Heat large skillet over medium-high heat. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika and Montreal Steak Seasoning (or salt and pepper). When turkey browns up, add in the frozen mixed veggies. Season the veggies the steak seasoning (or salt and pepper). Cook until veggies are no longer frozen or until fresh veggies have softened Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.

Preheat your broiler to high.

When potatoes are tender, slowly add a ladle of cooking water to the egg, to temper the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, and some salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.

Pour meat/veggie mixture into a 13×9 casserole dish. Top meat mixture with an even layer of mashed potatoes and place casserole under hot broiler. Broil the potatoes until golden at edges

Eat and enjoy!

Smoky Twist on Shepherd’s pie

Ingredients

  • 6 potatoes, peeled and cubed (I use Russet, but if I have red potatoes around, I'll use them too - just use a few more, since they are smaller)
  • salt
  • 1/4 pound bacon or turkey bacon, chopped
  • 1 pound ground turkey breast, chicken breast, or hamburger
  • 1 tablespoon smoked paprika (You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined)
  • Montreal Steak Seasoning (or salt and pepper)
  • 1 bag frozen mixed veggies - or use your favorite fresh veggies
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream, divided
  • 3 tablespoons butter
  • 1 large egg, beaten

Instructions

  1. Bring a large pot of water to a boil, salt it, and cook the potatoes until tender - 12 to 15 minutes.
  2. Heat large skillet over medium-high heat. Add bacon and brown it up, then add ground turkey to the pan and break it up.
  3. Season the turkey with smoked paprika and Montreal Steak Seasoning (or salt and pepper).
  4. When turkey browns up, add in the frozen mixed veggies.
  5. Season the veggies the steak seasoning (or salt and pepper).
  6. Cook until veggies are no longer frozen or until fresh veggies have softened
  7. Stir in flour and cook flour 2 minutes.
  8. Whisk in broth and combine.
  9. Add 1/2 cup of sour cream and combine.
  10. Simmer mixture over low heat.
  11. Preheat your broiler to high.
  12. When potatoes are tender, slowly add a ladle of cooking water to the egg, to temper the egg.
  13. Drain potatoes and return to the warm pot to dry them out a little.
  14. Add remaining 1/2 cup sour cream, butter, and some salt and pepper.
  15. Smash and mash the potatoes, mashing in the beaten, tempered egg.
  16. If the potatoes are too tight, mix in a splash of milk.
  17. Pour meat/veggie mixture into a 13x9 casserole dish.
  18. Top meat mixture with an even layer of mashed potatoes and place casserole under hot broiler.
  19. Broil the potatoes until golden at edges
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