• Topping
  • My Garlic Mashed Potatoes (see recipe below)
  • 3 heads garlic in skin, cut heads off
  • 3 tablespoon olive oil
  • 2 pounds potatoes, peeled and diced
  • 1 stick butter, cubed
  • 1/2 to 3/4 cup 2% milk
  • Salt and white pepper, to taste
  • Filling
  • Turkey and Vegetable Mixture
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/2 tsp. chopped rosemary
  • 1.5 lbs. ground turkey (I use 7% fat)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 2 tbsp. unbleached all-purpose flour (can be omitted)
  • 2 tbsp. Worcestershire sauce
  • 1/2 cup beef broth
  • Onion Gravy
  • 1 medium sized onion, thinly sliced
  • 3 tablespoons canola oil
  • 3 tablespoons King Arthur unbleached all-purpose flour
  • 1 cup good red wine
  • 2 cups beef broth
  • Kosher salt and freshly ground black pepper
  • Onion Gravy
  • 1 medium sized onion, thinly sliced
  • 3 tablespoons canola oil
  • 3 tablespoons King Arthur unbleached all-purpose flour
  • 1 cup good red wine
  • 2 cups beef broth
  • Kosher salt and freshly ground black pepper

Our family had the pleasure of vacationing in England in 2005. We not only enjoyed the picturesque views, history and adorable thatched roofed homes, but the Shepherd’s Pie was very comforting and filling after a long day of sight seeing. I like to serve these with Mushy Peas, a traditional side dish in England! For over two hundred years, Shepherd’s or Cottage Pie has been found on the tables of many people in Ireland and England. Inexpensive, hearty and delicious, Shepherd’s Pie typically consists of lamb, but here in the United States, many people use ground beef. If using ground beef in England this pie would be referred to as Cottage Pie. Today, I am making my Shepherd’s Pie with ground turkey and it is just delicious! I am also making an Onion Gravy, which is optional, but a great addition to any Shepherd’s or Cottage Pie whether you are using, ground lamb, beef or turkey! Typically made in a 9 x 13-inch baking stone or dish, I do bake this pie in individual ramekins for special occasions.

You will need to make my Garlic Mashed Potatoes first and then begin working on the filling for your Shepherd’s Pie.

Preheat the oven to 450 degrees.

Place the head of garlic inside a foil pouch and drizzle with olive oil. Season with salt and pepper. Seal and place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth.

Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.

Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for a minute to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough milk until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper. Set your Mashed Potatoes aside while you make the filling.

In a skillet, saute your onion, carrots, celery and garlic until tender. Add your ground turkey and cook until browned. Add salt, pepper and flour. Allow the flour to cook for a minute. Now add the Worcestershire sauce and beef broth. Let thicken a minute or so.
Place in your baking dish and place potatoes on top. You can use your fork to make pretty designs which will brown up nicely in the oven…this is a great time to get the kids in the kitchen to help!

Bake your Shepherd’s Pie in a preheated 375 F oven for about 30 to 40 minutes or until potatoes are have browned a bit. While baking, you can make this easy Onion Gravy to serve over your Shepherd’s Pie or just eat as is-either way is delicious! I broiled the Shepherd’s Pie the last minute to get the lovely dark brown color on top…Happy eating!

In a medium saucepan over medium heat, saute onions in oil until translucent about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste. Serve over a nice serving of steaming hot Shepherd’s Pie! Enjoy!