Turkey Shepherd’s Pie
Provided by Chef Wyatt Lash
Whip Tavern
2 lbs Ground Turkey
2 medium carrots, small diced
1/2 yellow onion, small diced
1 clove garlic, minced
3/4 cup flour
1.5 ounces Worcestershire sauce
1/4 cup Tomato Paste
2.5 cups vegetable stock or Low-sodium chicken stock
2 sprigs each- parsley, thyme, rosemary- finely chopped
1 cup peas
Cauliflower and Potato Puree (recipe below)
Preheat oven to 375°F. In a stockpot on medium to high heat, coat the bottom with oil and brown turkey with carrots, onions and garlic. Once browned, add flour a little at a time until incorporated. Add Worcestershire sauce, tomato paste, vegetable/chicken stock, and fresh herbs. Bring to a boil, stirring constantly, until slightly thick. Take off heat and add in peas. Pour into a casserole dish and pipe on cauliflower and potato puree. Bake in the oven until puree forms a nice crust about 20 minutes.
Cauliflower and Potato Puree
2 lbs Cauliflower, washed
2 lbs Yukon gold potatoes, peeled
Skim Milk
Sea salt and Pepper
Boil potatoes to approximately half way done. Add in cauliflower and cook until tender. Drain well. In a food processor blend until smooth. If it needs to be thinned, add skim milk, a little at a time. Season with Sea salt and black pepper.
