Shepherd's Pie
By á-73721
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
Details
Servings 6
Preparation time 30mins
Cooking time 75mins
Adapted from familycircle.com
Preparation
Step 1
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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