Tuesday, March 17, 2009

Courtin' in the Kitchen

Happy St. Patrick's Day

        From my kitchen to yours...

The Shepherd's Pie I can take credit. The giant shamrock is compliments of Eliza at our St. Patrick's Day Party last night.

Here is the recipe for the Shepherd's pie....a little healthful twist on an old Irish favorite. It is so good!

2 large sweet potatoes, peeled and cubed 
1/3 c. buttermilk
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
2 tsp. olive oil
1/2 cup onion, chopped
2 medium garlic cloves
1 c. frozen corn
1 c. frozen peas
20 oz. ground turkey
1 egg
1/2 packet of Italian herb marinade mix
10 3/4 canned tomato soup, made with milk

Preheat oven to 400 degrees F

Place potatoes in a medium saucepan and pour in enough water to cover. Set pan over high heat and bring to a boil; boil until fork-tender, about 8 minutes. Drain potatoes and return to pan. Mash potatoes with buttermilk and garlic powder until smooth. Season with salt and pepper.

Heat oil in large skillet over medium heat. Add onion and garlic; saute until tender, about 3 minutes. Remove from skillet; set aside.

Mix ground turkey with 1 egg and Italian herb marinade mix (can also use a variety of Italian seasonings if you don't have a mix). Add the ground turkey to skillet and brown the meat. Return the onion/garlic mix  to the skillet. Add soup; simmer until liquid is mostly absorbed and mixture is thick, about 5 minutes (can still be a little bit soupy). Spoon mixture into 9-inch pie plate.

Layer corn and peas on top of the meat mixture. Spoon mashed potatoes over the corn and the peas in an even layer.

Bake until filling is bubbly, about 15 to 20 minutes. Slice into six pieces and let your belly enjoy.