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No-Bake Shepherd's Pie Recipe

   
 

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     No-Bake Shepherd's Pie

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   6
Preptime   30 min.

Ingredients
6 large russet potatoes, peeled and cut to 2 inch thick chunks (cut to 8 pieces each)
4 tsp. salt
4T butter
1/2 c half and half
1T olive oil
1 large sweet yellow onion
4 large carrots, peeled and shredded or chopped fine
1 lb. ground turkey or preferred ground meat
1/4 c mushroom broth (1/2 oz. dried Porcini mushrooms rehydrated in 1/2 c boiling water for 15 min.)
 
2 c lacinato kale leaves, destemmed and chopped fine
2 c frozen peas, thawed
1 tsp. pepper
1 tsp. roasted, granulated garlic
1T tomato powder or 2T tomato paste
1 tsp. dried thyme
chopped parsley for garnish

Instructions
In stock pot, combine 2 tsp. salt, 8 c water and potato chunks. Bring to boil over high heat and cover pot, reducing heat to medium to maintain boil for 10 min. Drain potatoes, reserving 1/2 cup liquid. Return drained potatoes to pot. Add butter, 1 tsp. salt and half and half. Using potato masher, combine and mash to smooth consistency. Cover pot off heat and set aside. In small mixing bowl, combine dried porcini mushrooms and 1/2 cup reserved boiling water from potatoes. Let sit 15 min. Drain 1/4 c liquid from mushroom mixture and reserve/set aside. Chop rehydrated porcinis finely if desired to be used for later use.
In dutch oven or large skillet with rim, heat olive oil over medium high heat. Add onion and carrots and sauté until softened, about 3 minutes. Add ground turkey and sauté until no longer pink but not fully cooked through, about 4 -5 min. Add mushroom broth (and reserved chop porcini mushrooms if desired), tomato powder/paste, 1 tsp. salt, pepper, garlic and thyme. Saute 5 min., allowing liquid to reduce. Add kale and peas and sauté 2 min. Turn off heat. Let mixture sit to allow flavors to combine for 5 min.
While turkey mixture sits, spoon 2 - 3 c mashed potato mixture into bottom of large oval or rectangular serving dish. Spread evenly to create even layer to cover bottom of dish. Spoon remaining mashed potatoes into piping bag with no tip.
Spoon turkey-vegetable mixture over base layer of mashed potatoes, evenly distributing. Pipe remaining mashed potatoes over top to cover and create top layer of pie. Garnish with chopped parsley if desired.


Originally Submitted
2/22/2014





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