Hello everyone! Hope you all are staying safe and healthy. In Oregon (well at least in the Willamette Valley) the weather is making me go crazy. One day it’s gorgeous and you think the rain is finally over with for the season and then the next you get a super dreary rainy day.
Just when I think I’m done with cozy comfort foods until the summer is over we get hit with rain and wind and all I want to do is cuddle up with a warm bowl of soup and homemade bread.
Today is one of those days…
So what better way to celebrate the rain and staying inside than some good ole shepherds pie! This was one of my absolute favorites. We had this growing up but it was call frosted meat pie. I can’t seem to find any recipes online by that name so we are calling it shepherds pie on the blog today just so people can find it easier but I will always call this frosted meat pie!
You start off by peeling and dicing up some potatoes. I usually use russet but I bet Yukon gold would be pretty tasty as well. Place all the diced potatoes in a large pot with water and kosher salt. Boil the potatoes until they are tender.
While the potatoes are doing their thang, brown the ground turkey in a cast iron skillet. If you don’t have one just use any old skillet and then you can bake your pie in an 8×8 baking dish. If you do have one then you’ll have 1 less dish to wash because we are baking the pie in the cast iron skillet. 🙂
Add in the garlic powder, onion powder, thyme, and salt and pepper. Stir around just a bit and then start adding the flour. You want to get the meat well coated but you don’t want there to be bright white flour that isn’t absorbing. I used about a 1/4 cup so something like that.
Pour in the chicken stock, milk, and cream. Stir until thick and bubbly. Taste to make sure you have enough salt and spread into an even layer either in the skillet or a baking dish. Set aside.
Now your potatoes should be ready. Drain off the water and then mash the potatoes up with butter, milk, sour cream, and salt and pepper.
Taste to check for enough salt and then spread into an even layer over the meat.
Sprinkle over the grated cheese and then bake for about 20 minutes or until the edges are all bubbly.
Remove it from the oven and try to wait at least 15 minutes to dig in. It will stay hot for so long. I’ve made this and had to wait up to a half hour to eat and it was still plenty hot.
Hope you all enjoy this recipe. It is one of our faves around here. Leave a comment down below and let me know what you think!
The cheese! So cheesy…. 🙂
Shepherds Pie
Ingredients
- 3 lbs ~6 medium/large potatoes
- 2 Tbsp kosher salt
- 1 lb ground turkey
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried thyme
- ~1/4 cup flour
- 1/2 cup chicken stock
- 1/2 cup milk
- 1/4 cup heavy cream
- 4 Tbsp butter
- 1/2 cup sour cream
- 1/2 cup milk
- salt and pepper to taste
- 2 cups grated cheese cheddar, colby jack, and/or monterey jack
Instructions
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Start by peeling and dicing your potatoes. Place the diced potatoes in a large pot and fill with water to just above the level of the potatoes. Add in the kosher salt. Heat over high heat and boil until potatoes are tender.
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Preheat the oven to 350 degrees.
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While the potatoes are cooking add the ground turkey to a 12 inch (or larger) cast iron skillet. You will be cooking the pie in this skillet. If you don't have a cast iron skillet you can cook the pie in an 8×8 baking dish. Cook the ground turkey until it is no longer pink and then add in the garlic powder, onion powder, thyme, and salt and pepper. Next add in the flour. Add in a little at a time and stir until the meat is well coated. The amount will vary depending on the moisture level.
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Once the meat is well coated with flour add in the chicken stock, milk, and cream. Stir until thick and bubbly. Remove from the heat. Spread into an even layer in the skillet or baking dish.
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Now your potatoes should be tender. Drain off the water. Mash the potatoes along with the butter, sour cream, milk, and salt and pepper. Spread mashed potatoes evenly over the meat.
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Top with grated cheese. Place in the oven and bake for 20 minutes or until bubbly all around the edges. Let sit at room temp for 15 minutes, if you can, for the gravy to set up.
So delicious!