27 September 2010

Good but surely not fast

It's been a while since I've had the time to make anything in the kitchen. Eating out has it's high points but I miss the home cooking. I took a quick jaunt to the grocery store at lunch today and there was ground turkey on sale. So I bought some and the ideas for dinner started percolating. At home were still the remainders of our last food box (didn't get one this week because we just couldn't make it to the farm to pick it up) that included some corn and carrots. Also in the house were potatoes, onions. Hmm . . . sounds like the fixings for a cottage pie, or is that a shepherd's pie.

Turkey cottage pie (4-5 servings)
  • 1 pound extra lean ground turkey
  • 1 onion
  • 1 carrot
  • 1 clove of garlic
  • 1/2 cup frozen peas
  • 1/2 cup corn kernels (I cut 'em off the cob but you can use frozen)
  • 2 tbsp worchestershire sauce
  • 1 cup chicken stock
  • 2 tsp tomato paste
  • 1 tsp dried thyme
  • 1 tbsp olive oil
  • 2 tsp flour
  • salt & pepper to taste
  • 2 russet potatoes
  • splosh of milk
  • 2 oz of cheddar cheese
  • salt & pepper to taste
Peel and cut the potato into 1/2-inch squares and boil until soft. Once ready, drain water and add milk, cheese, and salt & pepper and make a lovely bit of mash.

Preheat oven to 400F.

Chop the remaining vegetables up quite finely. Saute onion and carrot in olive oil. Add turkey and brown. Add garlic and saute for a couple of minutes. Then add peas and corn along with the worchestershire sauce, thyme, tomato paste, and chicken stock. Let it all simmer away for about 10 or so minutes until the vegetables are soft. Add a bit more stock if it boils away. Add the flour and stir to thicken the mixture.

Put the meat mixture into an ovenproof dish that's been sprayed with a bit of cooking spray. Cover the meat mixture with the mashed potatoes and make a groovy little design in it with a fork. Cook in the oven for about 20-25 minutes until the peaks you've made in the mash turn golden brown.

Eat it up!

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