Wednesday, October 23, 2013

Cheesy Shepherd's Pie

Fall has arrived in Boise, and that means that the leaves are on fire, the mornings are brisk, and cool weather recipes are on my mind. Earlier in the week I christened my new crock pot with butternut squash soup, and last night, I whipped up a shepherd's pie with a few twists. Jeff had two and a half portions, and asked three times while eating if we could have this every week. I think it's safe to say that it was a success! My favorite part was the cheesy, tangy potatoes - my dad's famous mashed potatoes include lots of sour cream, which I've replaced with plain Greek yogurt, and the cheddar gives it a zing that complements the hearty filling. 

(Serves 4)

2 pounds Yukon gold potatoes, peeled and quartered (about 4 large potatoes)
2 tablespoons olive oil
1 yellow onion, diced
1 1/4 pounds lean ground turkey
2-3 cups frozen veggies (peas, corn, carrots, string beans)
1 cup low sodium chicken broth
3 tablespoons tomato paste
2 teaspoons Worchestershire sauce
1/4 cup milk
1 cup plain yogurt
1 1/2 cups cheddar cheese, shredded
Salt and pepper to taste

In a large pot, cover potatoes with water and bring to a boil. 
In a large, deep pan, head olive oil and sauté onion over medium heat until soft.
Add vegetables, turkey, and 1/2 cup broth. Cook, breaking up with a spoon, until turkey is no longer pink.
Add an additional 1/2 cup broth, tomato paste, and Worcestershire sauce, and mix well.
Reduce heat to low and simmer for 10 minutes. Season with salt and pepper to taste.
Meanwhile, when potatoes are soft, drain water and return to pot.
Mash potatoes, mixing milk, yogurt, and 1 cup cheese as you go. Season with salt and pepper to taste.
Set oven to 400 degrees.
In a large baking dish (I used a 9x13 ceramic dish), spread meat and veggie mixture to fill the dish. Spoon potatoes on top, and spread them out to cover the meat and veggies. Sprinkle with remaining cheese.
Cook for 20-30 minutes or until sauce is bubbling and top is browned.


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