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

  • 2 1/2

    pounds russet baking potatoes, unpeeled

  • 3

    tablespoons unsalted butter

  • 1 1/2

    lb ground beef

  • 2

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

  • 2

    small shallots, minced

  • 3

    cloves garlic, chopped

  • 3/4

    plus 1/8 tsp salt

  • 5

    ounces (4 packed cups) baby spinach

  • 1

    cup frozen peas, thawed

  • 1

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

  • 3

    tablespoons all-purpose flour

  • 6

    tablespoons chopped fresh dill

  • 1

    cup skim milk

  • 1/2

    cup crumbled feta cheese

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: