Shepherd's Pie

Shepherd's Pie
Adapted from familycircle.com
Shepherd's Pie

PREP TIME

30

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

Adapted from familycircle.com

Ingredients

  • 1/2

    cup crumbled feta cheese

  • 1

    cup skim milk

  • 6

    tablespoons chopped fresh dill

  • 3

    tablespoons all-purpose flour

  • 1

    can (14.5 oz) reduced-sodium chicken broth plus 1/4 cup water

  • 1

    cup frozen peas, thawed

  • 5

    ounces (4 packed cups) baby spinach

  • 3/4

    plus 1/8 tsp salt

  • 3

    cloves garlic, chopped

  • 2

    small shallots, minced

  • 2

    medium carrots, peeled and sliced into 1/4-inch pieces

  • 1 1/2

    lb ground beef

  • 3

    tablespoons unsalted butter

  • 2 1/2

    pounds russet baking potatoes, unpeeled

Directions

Heat oven to 450 degrees . Pierce potatoes all over and place in microwave on paper towels. Microwave 9 to 10 minutes or until soft when pressed. Let cool slightly. Or boil potatoes with skin on and mash. Meanwhile, melt 1 tbsp of the butter in a large cast-iron skillet over medium-high heat. Crumble in turkey and cook, breaking apart with a spoon, 3 minutes. Stir in carrots, shallots and garlic; season with 1/2 tsp of the salt. Cook 5 minutes. Stir in spinach and peas and cook 2 minutes. Whisk broth, water, flour and 3 tbsp of the dill. Add to skillet and stir to completely coat mixture. Remove from heat. Cut up potatoes and mash with milk, remaining 2 tbsp butter, remaining 1/4 plus 1/8 tsp salt, 3 tbsp dill and crumbled feta. Spoon onto turkey mixture and spread to pan edges. Bake at 450 degrees for 15 minutes, until bubbly and lightly browned.

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