Friday, March 30, 2012

Irish Shepherd's Pie (with Turkey)

Ingredients, Serves 8-10:

For the mashed potatoes topping:
  • 1 1/2 pounds russet potatoes
  • 1/4 cup half-and-half cream
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk
For the meat filling:
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cup chopped onion
  • 3 carrots, peeled and diced small
  • 3 cloves garlic, minced
  • 3 celery stocks, chopped
  • 3 pounds ground turkey
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons all-purpose flour
  • 4 teaspoons tomato paste
  • 2 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon paptrika
  • 1 tablespoon freshly chopped rosemary leaves
  • 1 tablespoon freshly chopped thyme leaves
  • 1 cup fresh or frozen corn kernels
  • 1 cup fresh or frozen English peas

Pre-heat the oven to 400ºF.  Peel the potatoes and cut into 1 inch cubes. Place in a pot and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the pot. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

While the potatoes are cooking, prepare the filling. Place the EVO oil into a large deep walled pan and set over medium high heat. Once the oil shimmers, add the onion, celery and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the turkey, salt and pepper and cook until browned, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the turkey mixture and spread evenly into an 13 by 9-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Sprinkle on the paprika.   Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.


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