We’re trying to be better about planning meals for the week, so we’re going to give meal prepping a go again. This week I made Enchilada Suiza and Shepherd’s/Cottage Pie in large 9×13 casseroles that I froze as well as single serving portions for lunches and dinners this week.
Since it’s March, and St. Patrick’s Day is a few weeks away I thought I’d share my recipe for Shepherd’s Pie/Cottage Pie. Shepherd’s Pie now refers to a casserole with any type of meat that’s topped with mashed potatoes but traditionally Shepherd’s Pie used lamb and Cottage Pie used beef. My version of Shepherd’s Pie uses ground turkey for no other reason than that’s what we had in the house and I top my pie with colcannon, which are super buttery mashed potatoes that are combined with sautéed garlic and kale. This recipe will be enough to make two 9×13 casseroles worth of Shepherd’s Pie. Here’s the recipe.
Shepherd’s Pie Filling
3 LBS ground turkey
1 cup finely chopped onion
1 cup chopped or grated carrot
1 garlic clove finely minced
2 TBS tomato paste
2 TBS Worcestershire Sauce
salt and pepper to taste
1 TBS corn starch or flour
¾ cup chicken or beef stock
oil for cooking
In a large skillet, heat cooking oil over medium high heat until it shimmers. Add the onions, carrots and garlic to the oil and cook over medium high heat until they are soft and the onions start to turn translucent. Push the onion/carrot mixture to the side and add the ground turkey stirring frequently until the turkey browns. Add in the tomato paste, salt and pepper, and Worcestershire sauce mixing thoroughly so that the tomato paste is incorporated. Place the flour/starch into a bowl or measuring cup then add the stock. Mix with a fork until the starch/flour is dissolved. Pour into ground turkey and stir. Turn the heat down to medium low and let cook for about 5 minutes to cook the flour/starch then remove from heat and set aside.
3 large russet potatoes peeled and cut into1 inch cubes
2 cups chopped kale
1 clove garlic finely minced
2 scallions finely minced
1 TBS bacon fat
3 strips of bacon cooked until crispy and crumbled (reserve the bacon fat)
1 stick/8TBS of soften butter
½ cup heavy cream
4 cups grated cheddar cheese
salt and pepper to taste
1 TBS salt for bowling with the potatoes
Place the peeled and cubed potatoes in a large pot and add enough cold water so that the potatoes are just covered. Add in 1 TBS of salt and bring to a boil. Boil over high heat until the potatoes are soft when poked with a fork. This should take about 15 minutes.
While the Potatoes are cooking saute the kale, garlic in 1 TBS of bacon fat until the garlic browns and the kale starts to wilt. Season with salt and pepper and set aside.
Once the potatoes are cooked, drain in a colander and then return the potatoes to the pot over medium low heat. Add the softened butter and cream and mash with a potato masher or use a hand mixer to mash. Taste for seasoning. Add in the crumbled bacon and sautéed kale and stir together.
Preheat oven to 350F. Divide meat mixture and place into baking dishes flatten with a wood spoon. Top the meat mixture with the colcannon and then top with the grated cheese. Bake at 350F for 25 minutes until the cheese is melted. Enjoy.