The College Cuisiner: Philly: Sheppard's Pie

Today being Halloween thought I would post the very Fall-appropriate shepherd's Pie I made last week. This will definitely keep you warm and toasty! Ever since Aaron’s computer crashed last week, we have been sharing mine. Let’s just say I am very much looking forward to him getting his computer fixed so I can get on a regular blog and computer schedule again.

But last Tuesday I decided to finally make one of Aaron’s favorite meals in the new casserole dish my mother had given us a few weeks prior. As you know, I don’t eat red meat or pork so instead I used ground turkey in my recipe. Traditionally, this recipe would use ground beef, but if you are like me you will love the version with the amazing 99% fat free ground turkey…a.k.a. semi-guilt free. But when you look at the ingredients for this recipe, it is actually pretty healthy. Even with the mashed potatoes and cheese.

What is great about this massive casserole is the leftovers last for the next week. Even for us! (Can we say Lunch!)

This is also a great opportunity to use up the leftover mashed potatoes you may have in your fridge, but fair warning, you need a lot! (about 4 cups)

This is one of the few meals I feel I can express my native English roots without making people say, ewww! And for the record, English food gets an unfair bad rep. I hope you agree with this recipe that will have you coming back for seconds!

Shepherd’s Pie: 8 + servings!

Ingredients:

1-1 ½ cups of reduced fat mild cheddar cheese

Mashed Potatoes:

5-6 medium white potatoes, peeled and cut into large chunks

1 small white onion cut in half

1 whole garlic clove

4 oz. (1/2 package) low fat cream cheese

About ¼-1/2 skim milk

3 tbsp. salted butter

Salt and pepper to taste

Meat Mixture:

1 lb. lean ground turkey

1 large onion, roughly chopped

6-7 carrots, peeled and chopped

4 stalks of celery, chopped

8 oz. of sliced white mushrooms (1 package)

1 cup frozen peas

2-3 garlic cloves, minced

1 package of Onion gravy mix

½ package brown gravy mix

2 cups of dry red wine

Pepper to taste

Olive Oil

Directions:

Preheat Oven at 325 degrees.

For mashed potatoes:

Bring a large pot of salted water with peeled and cut potatoes, small onion, and whole garlic clove to boil.

Once boiling, cook for about 30 minutes or until potatoes easily crumble with a fork.

Drain water and mash the potatoes, onion, and garlic well.

Mix in cream cheese, butter, salt and pepper to taste, and enough milk to make creamy.

Set mashed potatoes aside with the lid on to keep warm.

Note: If you use refrigerated or frozen mashed potatoes you will need a longer baking time.

Meanwhile in a large pan begin to brown onions and garlic with olive oil over medium heat.

Add mushrooms and begin to brown once lightly browned, add ground turkey and brown together.

Add 1 cup of red wine and begin simmer.

Mix in contents of the gravy packets.

While meat is browning, begin to cook carrots and celery in a separate pot with 1 cup of wine with salt and pepper to taste. Continue to do so with lid on for as long as onions, mushrooms, and ground turkey are browning.