Shepherd's Pie is the perfect comfort food meal for a crisp, cool night! I've lightened up the regular Shepherd's pie by using ground turkey in place of ground beef and I flavored it with a surprising ingredient … I used red wine in place of tomato soups or sauces.
AIMEE FORTNEY'S HEALTHIER SHEPHERD'S PIE
1 Tablespoon olive oil
1 pound ground turkey
2 carrots, diced
1 onion, diced
1/2 teaspoon kosher or sea salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1/3 cup red wine (I used Black Box Cabernet Sauvignon)
3/4 cup shredded cheese
1 1/2 cups garlic and spinach mashed potatoes (recipe below)
Heat a large skillet to medium heat and add olive oil. Saute the carrots and onion in the olive oil, then add the ground turkey. Drain any excess fat, then return all (vegetables and ground turkey) to the skillet. Season the ground turkey with salt, pepper, crushed red pepper and red wine. Stir well to combine, then pour into a greased casserole dish. Top with the garlic & spinach mashed potatoes and 3/4 cup shredded cheese. Bake at 400 for 30 minutes.
AIMEE FORTNEY'S GARLIC & SPINACH MASHED POTATOES
4 large Idaho potatoes or 8 red potatoes (skin on)
3 cloves garlic
salt (amount to taste)
pepper (amount to taste)
1/4 cup to 1/2 cup milk
1 heaping Tablespoon light sour cream
2 Tablespoons butter
2 cups fresh baby spinach
In a large pot over medium heat, bring potatoes, garlic and salt to a boil. When potatoes are fork tender, turn off heat, drain and return potatoes and garlic to pot. (The steam is a good sign, meaning the liquid that was not drained is evaporating). Heat the milk in the microwave for about 20 seconds, or leave out at room temperature, so you are not bringing the temperature of the potatoes down, by adding cold milk. With a hand mixer, beat potatoes, and while hot, add the spinach. Next, slowly add milk, sour cream, salt pepper and butter. (The amount of milk you use will be determined by the texture you desire.)
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