Shepherd's Pie

Shepherd's pie is traditionally made with lamb.  I am not sure why this recipe calls for either ground turkey or beef but I do know that not everyone is as fond of lamb as I am. Besides, "Turkey Farmer Pie" or (ahem) "Cow Pie" just don't carry the same gastronomic appeal.  I suspect its creation is the result of someone needing to clear out a bunch of leftovers.  Mom told me she adds a couple tablespoons of tomato paste when she uses ground beef.  I will consider including some fresh thyme with the beef version.


INGREDIENTS:

• Cooking spray
• 2-3 cups mashed potatoes
• 3 tablespoons oil
• 2 carrots chopped small
• 1½ cups sliced mushrooms
• 1 large onion, sliced
• 2 cloves of garlic, minced
• 1 lb. lean ground turkey, beef or lamb.
• 1 can tomato soup
• ¼ cup chicken broth
• ½ cup frozen peas
• black pepper to taste
• chopped parsley (garnish)

DIRECTIONS:

• Preheat oven to 350° F.
• Spray 2-quart baking dish with cooking spray.
• Prepare mashed potatoes.
• Heat oil over medium heat until the oil shimmers
• gently sauté mushrooms, carrots, onions and garlic (about 5 minutes)
• Transfer to a bowl
• In the skillet, heat oil and ground meat until it has lost it is no longer raw (about 4 minutes). 
• Add to bowl
• Add the tomato soup, peas, broth and pepper to the meat and cooked vegetables. Mix thoroughly.
• Pour into prepared baking dish.
• Spoon mashed potatoes over the meat mixture.  Gently spread evenly with a rubber spatula.
• Place on a lined baking sheet to catch any mess and place on oven's middle rack.
• Bake 30 minutes until hot and bubbly and potatoes are lightly browned.

Garnish with chopped parsley and serve.