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Shepherd’s Pie with Buttermilk-Chive Mashed Potato Crust
Nb persons: 0
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Preparation time:
Total time: 1 hour
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| Serves: 6 Hands-on time: 25 minutes INGREDIENTS: | |
| 1 lb | Yukon gold potatoes, peeled and cut into 2-inch pieces |
| 1 clove | garlic, whole, plus 1 tsp garlic, minced, divided |
| 2/3 cup | buttermilk |
| 1 tbsp | chives, chopped |
| Sea salt, to taste | |
| ground black pepper, to taste | |
| 4 tsp | olive oil, divided• 1 lb lean ground turkey breast |
| 1 | yellow onion, finely chopped, (1 cup) |
| 3 medium | carrots, halved lengthwise and cut into half moons (about 1 cup) |
| 1 | celery stalk, diced (about 1/3 cup) |
| 1 tsp | fresh rosemary leaves, finely chopped |
| 1 cup | low-sodium chicken broth |
| 1 tbsp | tomato paste |
| 1/2 cup | frozen peas |
INSTRUCTIONS:
Preheat oven to 375°F.
Bring potatoes and whole garlic clove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 15 to 20 minutes, then drain well. Mash potatoes and garlic with a potato masher, ricer or food mill until smooth. Add buttermilk and chives and season with salt and pepper. Set aside.
Meanwhile, heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add turkey and cook, stirring often and breaking meat into small pieces with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside.
Heat 2 tsp oil in skillet over same heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add reserved turkey, broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an even layer. Run a fork over top of potatoes in a crosshatch pattern or swirl with a spatula or the back of a spoon. Brush top with remaining 1 tsp oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. Let stand 5 minutes before serving.
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