The first time I had shepherds pie, it was at Nine Fine Irishmen at the New York New York Hotel and Casino.
Unlike most kids, I grew up in Las Vegas, and when I got out of my late-night manager shift, the staff and I would all go out on the strip, and dine at the different casinos. When we weren’t fresh off work, we’d go there in our spare time too – finding all the cozy little spots that Sin City had to offer.
Fast forward a couple of years, and Nine Fine Irishmen entered my life. I had moved out of Las Vegas to California, was going to school, and had met the man of my dreams. While going to school, I was lucky enough to tour Ireland with the Cal State University, San Bernardino Chamber Singers. I fell head over heels for this beautiful country and it’s food. I fell so in love, that I told my group, “If I’m not on the plane home by lift-off, don’t come looking for me!” On a trip to Las Vegas to visit with my parents, my boyfriend – now husband, and I found another little gem in Sin City. Nine Fine Irishmen!
I had the shepherds pie and a Guinness…
…and I fell in love all over again.
This is a healthier re-creation of this comforting dish, chock full of colorful veggies, and probably half the meat you would normally fit in. Instead of regular russet potatoes, I used a mashed yam as the topping, bumping up the nutrient level even more! I hope you enjoy!
Have you ever gone totally bonkers over another country/culture?
Turkey Shepherds Pie
Published: October 11nd, 2012
Transportation to Ireland in 3….2….1
For The Filling:
2 Tablespoons Olive Oil
2 Cups Diced Onion
1 Cup Diced Carrot
½ Pound Ground Turkey
2 Cloves Garlic
1 Cup Diced Eggplant
3 Cups Diced Zucchini
2 teaspoons finely diced Rosemary
1½ Tablespoons Tomato Paste
3 Tablespoons Flour
1 Cup Chicken Stock
1 teaspoon Salt
¼ teaspoon Pepper
For The Topping:
1/3 Cup Almond Milk
1 Tablespoon Unsalted Butter
¾ Teaspoonv Salt
4 Cups Cubed Yams
For The Filling
Heat oven to 350°F. Heat a large skillet on medium heat, and add the olive oil. Add the onion and carrots, and cook until the onions are translucent, about 8 minutes. Add in the ground turkey, break it up into small pieces with a wooden spoon, and cook until no longer pink, about 6 minutes. Add in the garlic, eggplant, zucchini, rosemary, salt, and pepper, and cook until the vegetables are softened, about 6 minutes. Add in the flour, cook for about a minute, then add in the chicken stock, mixing well so the juices thicken. Finish the sauce with the tomato paste, mix until it’s fully incorporated, and remove from the heat.
For The Topping
Put the yams in a large pot, and fill with cold water until the potatoes are covered. With the lid on, bring to a boil, and cook until fork tender, about 10 minutes. Once yams are cooked, drain, and then add almond milk, butter and ¾ teaspoon salt. Mash with a potato masher, hand held mixer, or immersion blender until your desired consistency has been reached. Add the egg, and mix until well combined. Pour meat and vegetable mixture into a 2 quart casserole dish, or divide amongst six individual ramekins, and top with the mashed yams. Bake for 30 minutes. To finish, place the dish under the broiler for 2-4 minutes to crisp up the top(optional).
Prep time: 10 minutes
Wait time: 1 hour
Total time: 1 hour, 10 minutes
Yield: 6 servings
Calories per serving: 264
Fat per serving: 8.8g
Saturated Fat per serving: 2.4g
Cholesterol per serving: 65.3mg
Sodium per serving: 465mg
Carbohydrates per serving: 33.1g
Fiber per serving: 5.8g
Sugars per serving: 9.7g
Protein per serving: 15.3g
Turkey Shepherds Pie Printable Recipe
*There were Jack-O-Lantern’s harmed in the Turkey Shepherds Pie photo shoot.