Shepherd’s Pie

You have to be very specific in England about whether you are making a Shepherd’s Pie (with lamb) or a Cottage Pie (with beef) and if you get them mixed up there’s no telling what taunts and sniggers might befall you from the older folk. Some people are very particular about their Shepherd’s Pies. Not me. I make mine with turkey. So stick that in your oven and bake it.
And this is how to do it.
Put some chopped onion in a pan with a bit of olive oil and add a couple of crushed garlic cloves and fry until softened. Add the chopped chili, some grated fresh ginger, and a sprinkle of nutmeg, cinnamon and turmeric. Next add the ground turkey and let it brown.
Add 3 tsp of tomato paste, 2 tsp lemon juice and a sprig of fresh thyme. Let it simmer gently for about 1/2 hr. Season with salt and pepper and add a handful of chopped fresh coriander.
Put this into an oven proof dish and cover with a mound of mashed potatoes, dot with butter and a bit of grated cheese. Bake in the oven at 375 degrees for about 45 minutes or until browning and delicious looking.
I think this is scrumptious. The flavor of the spices really comes out and it’s not too tomato-y like some other recipes can be (I like tomatoes, but I don’t want everything I eat to have a marinara sauce). Try it ~ I’m sure you’ll love it. (Just don’t tell anyone that it was me who told you to use turkey instead of lamb).

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