September 08, 2021
Shepherd's Pie
FILLING
- 2 tbsp olive oil
- 1 1/2 cup chopped onion
- 2 carrots finely chopped or grated
- 1/2 head roasted garlic
- 1 1/2 lb ground turkey or beef
- 1 tbsp Cooking With Greens Go To Seasoning
- 2 tsp pink Himalayan Sea salt
- 1 tbsp flour
- 1 tsp cornstarch
- 2 tsp tomato paste
- 1/4 cup white or red wine
- 3/4 cup chicken or beef stock
- 3 tsp Worcestershire sauce
- 3 tsp CWG No Salt Italian blend
- 1/2 cup frozen corn
- 1/2 cup frozen peas
Preheat oven to 400 degrees. In saute pan cook onions and carrots until onion is translucent. Add turkey and garlic. Cook until turkey is browned. Sprinkle in flour and cornstarch. Cook and add seasonings. Add tomato paste, broth, Worcestershire and wine. Bring to boil, reduce and cover. Simmer until thickened (10-12 minutes). Add corn and peas. Place in baking dish. Top with mashed potatoes. Create a "potato seal" so FILLING does not bubble out. Cook until potatoes brown slightly (25 minutes). Cool and serve.
POTATOES
- 1/2 lb potatoes
- 1/4 cup heavy cream
- 4 tbsp butter
- 2 tsp pink salt
- 1 tsp ground black pepper
- 1/2 head roasted garlic
- 4 oz cream cheese softened
Bring diced potatoes to boil. Reduce heat and cook until tender(10-15 min). Drain and mash. Add remaining ingredients and combine.
Bring diced potatoes to boil. Reduce heat and cook until tender(10-15 min). Drain and mash. Add remaining ingredients and combine.