Tuesday, September 4, 2007

Oh My My Shephard's Pie

So last night's Shepherd's Pie was good but it was even better today for lunch. For whatever reason certain foods are just better the next day. I know this is true for many Indian foods. In fact one of my friends at work is from India and the name of her village means next-day food which is a great compliment. So here is the basic recipe that I used for Shepherd's Pie (which I ate with the BEST SCD ketchup):

Olive oil
½ a large Vidalia onion, finely chopped
1 large clove of garlic, pressed
1 large handful or so of Cremini mushrooms, chopped
1 large handful or so of Shitake mushrooms, chopped
1 & 3/4 LB ground turkey
1-2 tablespoons of dried sage (depending on your taste)
1/4 cup chicken broth (to moisten the ground turkey)
2 8oz bags of frozen carrots and peas (defrosted)
1- 1 & 1/2 heads of cauliflower (depending on how thick you want this layer)
1-2 cups of cheddar cheese
Parmesan cheese
Salt and Pepper to taste

  • Steam the cauliflower until tender
  • In the meantime, heat olive oil on medium-high heat
  • Saute onion and garlic until onion is translucent
  • Add mushrooms and sautee until tender
  • season with salt and pepper
  • Set aside in a bowl


  • Heat olive oil on medium-high heat
  • Add ground turkey and saute
  • Add chicken broth, sage, and salt/pepper
  • Continue to saute until turkey is cooked through
  • In the meantime, place the cooked cauliflower, cheese, and a few tablespoons of butter in a food processor and puree

To Assemble the Pie

  • Spread meat mixture in the bottom of a 13 X 9 baking dish
  • Spread the carrots & peas over the meat mixture and sprinkle with salt and pepper
  • Spread the cauliflower mixture on top and sprinkle with grated Parmesan cheese
  • Add a few small pats of butter & sprinkle lightly with Paprika
  • Bake at 350 degrees for about 30 minutes or until warm

Breakfast- Organic yogurt with strawberries and honey

Lunch- Leftover Shepherd's Pie (YUMMY)

Dinner- Chilean Sea Bass with capers, Kalamata olives, spinach, crushed tomatoes, and white wine reduction

1 comment:

Amy McKenna said...

I made this for dinner last night, and it was delicious! I noticed that you didn't give instructions for what to do with the onion/mushroom mixture. I added it on top of the meat, which was yummy. Thanks for the great recipe!