Our first take on Shepard's pie came out so good. This is a hearty and fulfilling dish with amazingly rich flavor.
Recipe:
2 lbs. potatoes, Yukon Gold
1/4 cup butter
1/4 cup half & half
1 cup cheddar cheese, grated
1/4 lb. bacon, cooked & chopped
Salt & Pepper
2 lbs. ground turkey
6 carrots, diced
4 stocks celery, diced
1 yellow onion, chopped
1/2 cup beer, ale or light beer
1 tsp chile flakes
4 cloves garlic, minced
5 fresh sage leaves
5 sprigs fresh thyme
1 cup vegetable broth
2 tsp Worcestershire
1 1/2 cups Bisquick Mix
1/2 cup milk
Preheat oven to 375 degrees.
In a large pot over high heat bring water to a boil for potatoes. Peel 2 pounds of Yukon Golds and place in boiling water until fork tender. Drain and mash with butter, half & half, cheese and bacon. Keep warm and set aside.
Meanwhile, in a large skillet pan brown ground turkey with salt and pepper. Take cooked turkey out of the pan, into a bowl and set aside. Add carrots, celery, onion to the hot pan. Saute with olive oil and then de-glaze the pan with a light white wine, for instance Pinot Grigio, or in our case we used Stella Artois. Add garlic and chile flakes with the fresh sage leaves and thyme. Let this simmer for about 5 minutes on medium low heat with the lid on. Then add the vegetable broth, ground turkey and Worcestershire. Simmer again with the lid on for 10 minutes.
During this time make the Bisquick batter by mixing the dry Bisquick with milk. Spread dough in a 8 x 10 baking dish. Season with pepper and bake for 5 minutes. Pull out of the oven and top with turkey mixture and then top with mashed potatoes. Seal the edges with the mashed potatoes. Add any additional cheddar cheese on top. Place on a baking sheet and bake for about 20 minutes. The cheese should be melted, potatoes will start to brown slightly and you should hear it bubbling. Serve hot! Enjoy.
Note: I used a oval baking dish, but a rectangle 8 x 10 will work much better!
2 lbs. potatoes, Yukon Gold
1/4 cup butter
1/4 cup half & half
1 cup cheddar cheese, grated
1/4 lb. bacon, cooked & chopped
Salt & Pepper
2 lbs. ground turkey
6 carrots, diced
4 stocks celery, diced
1 yellow onion, chopped
1/2 cup beer, ale or light beer
1 tsp chile flakes
4 cloves garlic, minced
5 fresh sage leaves
5 sprigs fresh thyme
1 cup vegetable broth
2 tsp Worcestershire
1 1/2 cups Bisquick Mix
1/2 cup milk
In a large pot over high heat bring water to a boil for potatoes. Peel 2 pounds of Yukon Golds and place in boiling water until fork tender. Drain and mash with butter, half & half, cheese and bacon. Keep warm and set aside.
Meanwhile, in a large skillet pan brown ground turkey with salt and pepper. Take cooked turkey out of the pan, into a bowl and set aside. Add carrots, celery, onion to the hot pan. Saute with olive oil and then de-glaze the pan with a light white wine, for instance Pinot Grigio, or in our case we used Stella Artois. Add garlic and chile flakes with the fresh sage leaves and thyme. Let this simmer for about 5 minutes on medium low heat with the lid on. Then add the vegetable broth, ground turkey and Worcestershire. Simmer again with the lid on for 10 minutes.
During this time make the Bisquick batter by mixing the dry Bisquick with milk. Spread dough in a 8 x 10 baking dish. Season with pepper and bake for 5 minutes. Pull out of the oven and top with turkey mixture and then top with mashed potatoes. Seal the edges with the mashed potatoes. Add any additional cheddar cheese on top. Place on a baking sheet and bake for about 20 minutes. The cheese should be melted, potatoes will start to brown slightly and you should hear it bubbling. Serve hot! Enjoy.
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