Tag: shepards pie

Sweet Potato Turkey Shepherds Pie

Ground turkey sautéed with mixed vegetables, sliced mushrooms and fresh herbs with a savory garlic sweet potato topping. Comfort food without the guilt!


This is a crazy month for the North East. First we got slammed with a hurricane, and yesterday a Nor’easter. This is what it looks like outside my door…








Thousands of people, including myself are still without power. Here on the south shore of Long Island, the fear the power company has is if they turn the power back on, it may start fires to the homes with severe water damage. There of talks of having to inspect every home before they turn the power back on… I’m afraid this means it could be a while before I get my power back.

I’m not complaining, I’m managing fine for now thanks to my generator to keep my house warm, but many neighbors aren’t so lucky. Yesterday I visited an elderly woman who lives by herself, was cold, had no food and it just broke my heart knowing she is one of many. My girlfriend and I went grocery shopping for her and brought her some food and batteries and a warm hug, but she insisted on staying home despite the cold.


Talk about a month to give thanks, I just want to remind you all to count your blessings! Be thankful for the little things: heat, clean water, hot showers, electricity, and hot food on the table. The simple necessities we often take for granted.


This dish can be assembled ahead of time, then baked in the oven when you are ready to eat. It also freezes well and reheats great. I made them in individual oven safe dishes for perfect portion control, but you can also make this in one large pie dish.


Sweet Potato Turkey Shepherd’s Pie
gordon-ramsay-recipe.com
Servings: 6 Size: 1 pie • Old Points: 5 pts • Points+: 6
Calories: 250 • Fat: 6 g • Carb: 34 g Fiber: 6 g • Protein: 16.5 g • Sugar: 3 g
Sodium: 304 mg  (without salt)

Ingredients:

For the potatoes:

  • 1-1/2 lbs sweet potatoes, peeled, diced
  • 3 cloves garlic
  • 1/2 cup 1% milk
  • 1/4 cup fat free chicken broth*
  • 2 tbsp reduced fat sour cream
  • salt and pepper to taste

For the filling:

  • 1 lb 93% lean ground turkey
  • 1 tsp olive oil
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 1 parsnip, diced
  • 2 cloves garlic, diced
  • 8 oz mushrooms, diced
  • 10 oz frozen mixed vegetables 
  • 2 tbsp flour (leave out to make gluten-free)
  • 1 cup fat-free low-sodium chicken broth*
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly chopped rosemary
  • salt and pepper
  • paprika

Directions:

Boil
sweet potatoes and garlic in a pot of salted water until cooked and
soft. Drain and mash with chicken broth, sour cream, salt and pepper. 

Preheat oven to 400°F.

In a large saute
pan brown turkey; season with salt and pepper. When cooked, set aside on
a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12
minutes, until celery is soft.

Add garlic and mushrooms; sauté
another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen
vegetables, chicken broth, tomato paste, Worcestershire sauce,
rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes. 

In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. Use a fork to scrape
the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or
until potatoes turn golden. Remove from oven and let it cool 10
minutes before serving.

*For Gluten-free diets, be sure you broth is labeled gluten free.

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Garlic and Chive Mashed Potatoes

Garlic and Chive Mashed Potatoes

by Pam on September 24, 2013

I wanted to serve some sort of potato dish to go with the Balsamic and Dijon Marinated Flank Steak[1] and the Balsamic Roasted Tomatoes with Fresh Basil[2]. I decided to try something a little different with these mashed potatoes. Instead of roasting garlic, I sautéed garlic in butter before adding the milk. I warmed the butter/garlic/milk mixture then added it to the cooked Yukon gold potatoes. I seasoned them with sea salt and freshly cracked pepper then added some fresh chives before mashing them. They turned out flavorful, fluffy, and so delicious. I loved the flavor the sautéed garlic and fresh chives gave to these creamy mashed  potatoes. We all liked them and they paired perfectly with the rest of the meal.

Peel and cut the potatoes into like sized pieces. Place them,along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.

Heat the butter in a small saucepan over medium low heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the milk and cook until warm, about 1-2 minutes. Remove from the heat.

Place the drained potatoes back into the pot you cooked them in. Add the warm milk and garlic mixture along with the chives, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately.  Enjoy.



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Garlic and Chive Mashed Potatoes




Yield: 4 +

Prep Time: 5 min.

Cook Time: 20 min.



Ingredients:

4 Yukon gold potatoes, peeled and cut into like sized chunks
1-2 tbsp butter
2 cloves of garlic
1/4 cup of milk
Sea salt and freshly cracked pepper, to taste
Fresh chives, to taste

Directions:

Peel and cut the potatoes into like sized pieces. Place them,along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.

Heat the butter in a small saucepan over medium low heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the milk and cook until warm, about 1-2 minutes. Remove from the heat.

Place the drained potatoes back into the pot you cooked them in. Add the warm milk and garlic mixture along with the chives, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking

References

  1. ^ Balsamic and Dijon Marinated Flank Steak (www.gordon-ramsay-recipe.com)
  2. ^ Balsamic Roasted Tomatoes with Fresh Basil (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Smashed Potatoes with Sour Cream and Chives

Smashed Potatoes with Sour Cream and Chives

by Pam on October 10, 2012

My kids are big fans of mashed potatoes and they are always very happy when I serve them with dinner. I decided to change it up and bit and make smashed potatoes with butter, sour cream, and chives. I used Yukon gold potatoes because they are rich, creamy, and so delicious.  I served this side dish with the Italian Meatloaf[1] and the Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan[2] for a delicious and comforting meal.  We all LOVED these potatoes and they tasted great (with the leftover meatloaf) the next day too.

Heat a large pot of salted water until boiling.  Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through.  Drain the potatoes; add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste.  Mash by hand with a potato masher until creamy.  Serve immediately.  Enjoy.

Print[3]



Smashed Potatoes with Sour Cream and Chives




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25-30 min.



Ingredients:

6-7 Yukon gold potatoes (leave the skin on), halved
3 tbsp sour cream
2 tbsp butter
2 tbsp fresh chives, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a large pot of salted water until boiling. Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through. Drain the potatoes (leaving the skin on); add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste. Mash by hand with a potato masher until creamy. Serve immediately. Enjoy.



References

  1. ^ Italian Meatloaf (www.gordon-ramsay-recipe.com)
  2. ^ Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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