Monday, 9 March 2009

Shepherds Pie

No chestnuts this weekend BUT I did make a shepherds pie. I made the butternut squash and parsnip soup again, which was yummmm and is now sitting in my fridge. I didn't have an open can of corn, so I opened frozen veggies (peas, carrots, and corn) and picked out the corn from it. Threw in a couple of peas and carrots as well, but mostly corn. I know it sounds weird, but I was having a really stressful day and the picking of the corn was actually quite soothing and ate up lots of my time. On another note, I've planted my salad greens and onions, and my peas and spinach. The cat has stepped in the peas and spinach though, so I'm hoping they didn't get too messed up or flattened. :-( My herbs have sprouted! I couldn't believe it happened so quickly! The basil is definitely the most agressive but the coriander and sage have made appearances as well! However, the oregano that I bought from Tesco has died a very sad death. I think the cat killed it. *tear*

I did make banana cookies again. I used about 1/8 of a cup of soy milk instead of butter and more flour (didn't measure, sorry) It did work though. I had a very stiff dough (again) so they didn't spread, and they're very sticky/chewy, a bit like banana bread. I also put a pinch of nutmeg in them this time which I think really enhances the flavor of the banana.

Anyway, I had the leftover carrots and peas, and had some frozen ground turkey, and potatoes, so I figured I'd make a shepherd's pie! I've never done one before but they are SO yummy. Now, I threw in a bunch of spices/flavors, but I'll mention which ones I don't think made a big effect.

Shepherd's Pie

500 g Ground turkey meat
1-2 tbs chopped sausage
300 g frozen veggies (peas, corn, carrots)
handful of chopped mushrooms (totally optional)
2 medium onions
2 cloves garlic
1 beef bullion cube (Don't know if this was absolutely necessary...probably not)
1 tbs grill seasoning (not too sure if it made a difference because it was really old...)
1 tbs onion powder
1 tsp dried thyme or 1 tbs fresh
1 tsp dried or fresh rosemary
1 and 1/2 tbs Worcestershire sauce
Generous 4 fingered pinch of salt
several cracks of black pepper
300 g water

2 large potatoes
100 g milk
60 to 80 grams of shredded cheese (I used hunters cheese [lovecky syr] and a bit of stilton)

Put the potatoes in a pot to boil

Heat some bacon fat or oil in a large pan and sautee the onions until they have browned and caramelised
Add in the turkey, sausage, and bullion cube and brown the turkey
Add everything else
Let simmer for about 15 minutes to combine flavors and let some of the water evaporate off. If you want a bit more sauce, add some more water
Adjust seasonings as desired

pour into a baking pan (about 8x8), spread evenly, and smush down a bit

Whip the potatoes with the milk, add a pinch of salt and pepper
Spoon the potatoes over the meat mixture and sprinkle the cheese on top
Bake at 170 C (350 F) for about 10-15 minutes, until cheese and potatoes brown slightly


PS, this picture makes it look like there were a lot more potatoes than filling, but that was not the case. The potatoes just sank a bit and the filling runneth-ed over when we spooned it on our plates :-)


Velky Al said...

Shepherd's Pie with no lamb defeats teh purpose the name.

Kacenka said...

Ok ok. I suppose that I can't pretend there aren't turkey farmers out there who make pie from their...turkeys? Lol

Velky Al said...

I discovered that there is such a job as a turkey herder - so Turkey Herder Pie it is.

Peter Brissenden said...

Hey, really like the blog! Your Squash and Parsnip soup looks ace, I do a spicy, curried verion I would be happy to share the recipe if you like

Kacenka said...

Hey, thanks Peter! I'm a big fan of curry flavors with pumpkin and squash too; I'll have to try a new recipe next time I buy one, would love to check out your recipe.

Peter Brissenden said...

I'll post the recipe up on my blog when I have time in the next couple of days, I have my final project for uni due next week, i'm pulling my hair out!