Shepherds Pie Redux

Name: Shepherds Pie Redux
Ingredients: splash of olive oil; 3 finely minced shallots; 1 stalk of celery, finely chopped; 1 carrot, peeled and finely chopped; 1 pound ground turkey, no antibiotics, 6% fat; 1/2 teaspoon kosher salt; 1/4 teaspoon fresh milled black pepper; 1 teaspoon fresh thyme leaves stripped from the stems; 1 tablespoon grade B maple syrup mixed with 2 tsp. of grated horseradish; 1 tablespoon dry sherry; 1 tablespoon corn starch or 1/2 tbl. arrowroot; @ 8 ounces ale (I used Mayflower spring hop); 2 pounds potatoes (russet, white or red bliss); 1 tablespoon grated horseradish root; 1/2 teaspoon kosher salt or Maldon salt flakes; 2 ounces unsalted butter; 1/2 cup buttermilk; thyme sprigs for garnish

18 ingredients

4 steps

Ingredients

splash of olive oil
3 finely minced shallots
1 stalk of celery, finely chopped
1 carrot, peeled and finely chopped
1 pound ground turkey, no antibiotics, 6% fat
1/2 teaspoon kosher salt
1/4 teaspoon fresh milled black pepper
1 teaspoon fresh thyme leaves stripped from the stems
1 tablespoon grade B maple syrup mixed with 2 tsp. of grated horseradish
1 tablespoon dry sherry
1 tablespoon corn starch or 1/2 tbl. arrowroot
@ 8 ounces ale (I used Mayflower spring hop)
2 pounds potatoes (russet, white or red bliss)
1 tablespoon grated horseradish root
1/2 teaspoon kosher salt or Maldon salt flakes
2 ounces unsalted butter
1/2 cup buttermilk
thyme sprigs for garnish

Directions

1

Heat the olive oil in a pan and saute the shallots until translucent. Stir in the chopped celery and carrots and cook for about a minute. Add this to a baking dish (2 qt.).
2

Crumple in the ground turkey. Season with salt and pepper. Pour in the maple syrup with 2 tsp. horseradish. Mix the sherry with the cornstarch or arrowroot; pour this over the top. Finally pour in the ale. Use as much liquid to cover the turkey completely for a slow simmer. Bake in a 275 degree oven for about 2 hours.
3

Peel and cut the potatoes. Add them to a pot of water with salt and bring to a boil. Cook until tender for about 20-25 minutes. Drain, saving 1/2 cup of the boiled water. Add this water into the potatoes with the grated horseradish, butter, salt to taste, and buttermilk. Mash, but do not whip smooth.
4

When the turkey has cooked, take it out of the oven. Reset the oven to 425 degrees. Drain off about 2/3 of the liquid and reserve it to use as a sauce (keeping 1/3 with the turkey). Pile the mashed potatoes on top of the turkey. Return the dish to the oven to brown, for 20-25 minutes. Serve with a spoonful of the reserved liquid and a sprig of fresh thyme. Serve with sides of some greens, such as snow peas and salad.