Shepherd's Pie

I am making ahead today and spending the same amount of time on two dishes as I would one.

I made Shepherd's Pie using ground turkey and ground beef. Sadly, I realized half way into it that I didn't have any Worcestershire Sauce so I used Sticky Fingers Sweet Southern BBQ Sauce. Mrs. Beeton is probably rolling over in her grave!

I also put in some carrots and peas - not present in a truly traditional Shepherd's Pie recipe...at least not in Mrs. Beeton's.

Here is the gist of this dish (mind you, I made two and that is what these measurements will give you too - or you can make ONE BIG ONE!)

You will need 2 Pie Pans or 1 large shallow baking dish (it will all probably fit into a casserole dish too). Spray them with non-stick spray and set them aside.

2 T Olive Oil
2 Medium Onions, Chopped
3/4 C to 1 C Chopped Carrot (about 10-12 baby carrots)
3 T All Purpose Flour
1 C Chicken Stock - or any stock you have on hand
2 Lb Ground Meat (I used ground turkey and 93/7 Ground Beef)
2 T Tangy BBQ Sauce but you SHOULD use Worcestershire Sauce if you have it
1 C Frozen Peas
3 C Chopped Peeled Potatoes (about 5 medium potatoes)
1/4 C Milk (Soy Milk) or you can use stock
dash of nutmeg
Salt and Pepper

Boil the potatoes for 30 minutes or until tender. Meanwhile, heat the Olive Oil in a large skillet over medium-high heat. Add Onions Carrots and cook until the onions are translucent but not browned.


Sprinkle in the Flour and cook, stirring constantly for 2 minutes.
Gradually add the Stock and cook until the sauce thickens. Add the Ground Meat and stir, breaking the meat up in the mixture. Add the BBQ Sauce, Salt and Pepper to taste, and Peas. Stir to combine. Simmer over medium heat for 30 minutes.

Drain the potatoes and mash together until smooth with the Milk or Stock or combination of the two, Nutmeg, and salt and pepper to taste.

If you find the sauce in the meat mixture to be too thin, add more flour and stir until it thickens up.

Divide the meat mixture between the pie dishes or the casserole dish.
Spread the mashed potato mixture over the top of the meat and veggies. Use a fork to make peaks in the potato.
If you are cooking ahead, go ahead and cover the dish and let it cool before putting it into the freezer.

When you are ready to finish it off, cook it in a 425 degree oven for 10 to 15 minutes, until the top browns.

Enjoy!