Whether you call it Shepherd’s Pie or Cottage Pie, you really can’t go wrong with ground meat and veggies covered in a mashed potato crust.
It’s classic comfort food that’s traditionally made with ground beef or lamb. I decided to go for a leaner choice and used ground turkey instead. I saved the fun calories for butter, milk, and beer. Hey, after all, I have priorities.
Shepherd’s Pie, Cottage Pie, whatever you want to call it, I just call it delicious.
- 1 pound ground turkey
- 1 cup chopped carrots
- 1 cup, diced white onion
- 1 cup frozen peas (thawed)
- 4 Russet potatoes, scrubbed, peeled and quartered
- 1 cup Murphy’s Irish Stout
- 1 tablespoon tomato paste
- ½ cup milk
- 4 tablespoons unsalted butter
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 tablespoons olive oil
- Preheat oven to 375 degrees Fahrenheit.
- In a large sauté pan over medium-high heat, heat the olive oil, add the meat and cook until browned, about 10 minutes.
- Remove the meat from the pan and set aside.
- Place the pan back on the stove and add the carrot and onion. Saute until the onion is translucent.
- Add the meat back into the pan along with the peas, tomato paste, beer, and herbs. Simmer until the juices thicken.
- Pour the mixture into a 2-quart baking dish. Set aside.
- Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes. Drain.
- Mash the potatoes with the milk and butter.
- Spread the mashed potatoes over the meat mixture. Smooth out evenly.
- Bake until golden brown, about 30 minutes.
- Serve right out of the oven family style.