Southern Shepard’s Pie
Here is my version of Shepard’s pie that we served at Les Dames on Sunday. I was so glad everyone enjoyed it.
2 T mild Olive Oil
2 lbs. Ground White Turkey Meat
1 tsp. salt
1 tsp. tabasco
1 T. flour
1 T. tomato paste
1/4 cup half and half
1/2 cup beer- I used Sweetwater IPA
1 1/2 cup chicken stock
1 T soy sauce
5 pieces of fresh thyme
1 cup cooked butterpeas
2 leeks, white and 2 inches of green, sliced and sauteed in butter
1 cup cooked collards
2 lbs sweet potatoes, peeled and chopped
1 tsp salt
2 T unsalted butter
1/3 cup half and half
1/2 cup caramelized onions
Heat oil in large pan. Add turkey and brown, stirring often to break up into pieces. Add salt and tabasco. Add flour and tomato paste and cook about 1 minute.
Add cream- cook another minute. Add broth, beer, soy sauce, thyme and simmer over medium heat, stirring often until mixture has thickened, 10-15 minutes.
Remove from heat. Stir in butterpeas, leeks and collards. Taste for seasoning and add more tabasco and salt if needed.
Spoon mixture into 2 quart casserole dish.
In a pot of water, add salt and potatoes and bring to a boil. Reduce heat and cook 20 minutes until tender. Drain potatoes and return to pot. Mash potatoes and add butter, cream and onions. Season with salt if necessary.
Spread potatoes over filling with spatula. Bake in 375 oven until filling is bubbling.