Friday, April 29, 2016

Lighter Sheperd's Pie

1 lb ground turkey
1 onion
3 tablespoon butter
3 carrots cubed
1/2 lb fresh peas
1 1/2 teaspoons Worcester sauce
1 cup beef stock
1 1/4 tablespoons flour
4-6 potatoes (depends on size)
1 gal Ziploc bag or a pastry bag

Spray a fraying pan with Pam.
Chop carrots and onions into cubes.
Melt 1 tablespoon butter in pan and add onions and carrots until they are caramelized.
Then add the turkey, and brown it up.
While thats cooking microwave the potatoes on the potato setting about 6 min then remove from microwave.
When the turkey is brown, add the peas stirring them through the meat.
Then add the Worcester sauce, mixing it throughout.
Pour in the beef stock.
Sprinkle the flour in and mix well.
Remove the meat from heat.
Cut a hole on the top of your potatoes and scoop out the insides. *Leaving the walls stable so that we can refill it.
Place potato innards and remaining butter in a bowl and mash with a fork.
Preheat oven to 450°
Scoop the meat into the empty potato.
Place mashed potatoes in pastry bag or a Ziploc bag with a corner snipped off.
Squeeze potatoes on top of the filled potato.
Place potato pies on a non-stick pan and place in oven for 7-10 min or until tops are lightly browned.
Sever with a side salad.

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