Shepherd's Pie

By amberwherley

Ingredients

• 2 1/2 cups Albert Bartlett Rooster Potatoes, peeled and diced
• 1.25 lbs ground turkey (or beef)
• 5 Tbsp milk
• garlic, about 2 cloves
• 3/4 can corn, drained
• 1-1.25 cups chicken broth (or vegetable)
• 1 tsp Worcestershire sauce
• oregano, about 2 tsp

Preparation

Step 1

Boil potatoes in salted water for about 15-20 minutes or until fork-tender.
Season meat to your liking and cook on medium heat in a large pan until brown. (I lightly seasoned my turkey with adobo and black pepper, but you can use whichever seasonings you prefer.)
Drain potatoes and add to large bowl. Add milk and mash potatoes, seasoning with black pepper and salt to taste.
Drain any extra grease from meat. Add garlic and continue cooking for about 3 minutes.
Add corn, chicken broth, Worcestershire sauce, and oregano to meat. Stir well and bring mixture to boil in order to reduce the liquid and thicken the sauce.
Reduce heat to low, cover and simmer about 20 minutes, stirring occasionally.
Pour meat into an oven-proof dish in an even layer.
Add your mashed potato mixture on top of meat, spreading as well in an even layer. Texture the top with a fork, if you like.
Place dish into a preheated 400° F oven for 20 minutes.