Traditionally made with lamb meat and a mashed potato crust, I will be using ground turkey for Shepherd’s Pie. Since it’s called Cottage Pie if you use beef, maybe we should rename it to whatever protects the turkeys. Pen Pie. Not so appetizing. Remember the story that ends with a blackbird pie? Can we find something that hints at the ingredients? Free-range pie? Ha ha. Playing with collective nouns, Rafter Pie. I like it. Enough of that, let’s get to the food!
Here again, we start with the culinary trinity. Carrots, celery, and I’ve replaced onions with shallots. Add potatoes which would be the “crust” if you cooked this in an oven.
I’ve added the ingredients I would use to make a cream of mushroom soup. Butter, mushrooms, dried thyme, flour, garlic, salt and pepper, chicken bouillon, and water.
Add the rest of the ingredients for Shepherd’s Pie; green beans and ground turkey.
In the pot:
1 pound ground turkey, browned in skillet with 2 tablespoons olive oil, salt and pepper, garlic powder (½–1 teaspoon each, depending on your taste)
1 shallot, chopped
1 medium carrot, chopped
1 celery stalk, chopped
6 red potatoes, chopped
8 oz sliced fresh mushrooms
10 oz frozen green beans
3 cloves garlic, minced
1 cup chicken bouillon (1 teaspoon Better than Bouillon, plus one cup water used here)
4 tablespoon butter
2 tablespoons flour
1 teaspoon dried thyme
Salt and pepper, about ½ teaspoon each used for the veggie layer as well as the meat layer
Stir together. Cook on High for 4 hours. Top with crumbled, crispy, butter crackers or pretzel crackers.