Shepherd's Pie

My senior year of college, I had decided I was tired of eating just pasta and chicken tenders and wanted to experience with actual cooking. I started watching the food network and happened upon a recipe for Shepherds Pie that look delicious. As I started writing down the ingredients and realized that I didn't have 90% of the actual ingredients, I thought of things I did have in my pantry that would work as great substitutes. In the end this recipe turned out being so delicious, I've kept it in my weekly dinner rotation. 

Ingredients for filling:

• 1 lb of ground turkey
• 1 cups of thawed frozen vegetables (carrots, peas, and corn)
• 1 tablespoon tomato paste
• 1 can of tomato soup
• 1 can of mushroom soup
• 1/4 cup of chicken stock
• 1 teaspoon dried basil
• 1 tablespoon worchestire sauce
• salt/pepper

Ingredients for smashed potatoes:

• 4 large Youkon potatos 
• 1/4 cup of light sour cream
• 1 tablespoon of chives
• salt/pepper

Step 1: 

Peel the potatoes and boil them until they are soft yet not mushy. Drain the potatoes and hand smash them with the sour cream and chives. You want them to smashed but not creamy as they need to have some hold to them. They act like the crust of the pie.

Step 2:

In a large skillet, brown you ground turkey until cooked all the way through. Drain any access fat. Add your veggies to the skillet and mix together. Stir in the worchestire sauce, basil, tomato paste, chicken stock, tomato and mushroom soup. Incorporate everything together very well, turn up heat to medium and heat through. 

Step 3:
In a meatloaf pan add the filling on the bottom later. On top of the meat dollop the smashed potatoes and evenly spread them out on top of the meat mixture so that you can't see any filling. Cover the pan with aluminum foil and bake in the oven for 30 minutes at 375*. Turn on the broiler and uncover the pan to give a bit of crispy color. Serve Warm!

Bon Appetite!!