• B4776d669209d678b875d098f6a0eb8a

Shepherd's Pie With Buttermilk Chive Mashed Potatoes

This is a great recipe to make for a group of people and you can even make it ahead of time and just pop it in the oven. Great for leftovers too.

Prep
Cook
Serves 6people
Ingredients
1
lb Yukon Gold potatoes, quartered
2
tbs minced garlic
2/3
cup buttermilk
1
tbs chives, chopped
1/4
cup butter/ margarine
3
tbs olive oil
1
lb lean ground turkey breast
1
yellow onion, finely chopped
3
medium carrots, halved and cut into half moons
1
celery stalk, diced
1
tsp fresh rosemary leaves, finely chopped
1
cup chicken broth
2
tbs tomato pasted
1
cup frozen peas
salt and white pepper
Directions
1.
Preheat oven to 375
2.
Bring potatoes and 1 tbsp. of minced garlic to a boil in a pot of water set on high heat. Cook until potatoes are fork tender, about 15-20 mins., then drain well. Mash potatoes with a mixer or blender until all the lumps are out. Add buttermilk and chives and season with salt and white pepper to taste. Set aside
3.
Heat 1 tbsp. olive oil in skillet over medium-heat and saute turkey until cooked through. Break meat until small pieces with a wooden spoon. Drain fat and set aside
4.
Heat 1 tbsp. olive oil over medium heat and add onion, carrots, celery, remaining garlic, and rosemary and cook until vegetables are soft.
5.
Add reserved turkey, broth, and tomato paste and cook until most of liquid is absorbed.
6.
Stir in peas and add salt and pepper to taste.
7.
Transfer mixture to a buttered shallow baking dish, I usually use a 9 x 13 in. pan, and cover with mashed potatoes.
8.
Run a fork over the potatoes in a cross hatch pattern and drizzle 1 tbsp. olive oil over the potatoes
9.
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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