According to Google, this “casserole” can be called a Shepard’s pie only if it contains lamb and a Cottage Pie only if it contains beef. Ah well, this is delicious with “fowl”, and we can call it whatever we want! It is very good. Serve with a light green or almond & mandarin orange salad.
Ingredients for Potatoes
- 1 1/2 lb. potatoes, peeled
- 4 tbsp. melted butter
- 1/4 cup milk
- 1/4 cup sour cream
- 1 1/4 cup shredded Monterey Jack
Ingredients for Filling
- 1 tbsp. extra-virgin olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 small parsnips, cauliflower or other vegetable of choice
- 3/4 cup frozen corn
- 3/4 cup frozen peas
- 1 tsp. garlic, minced
- 1 tsp. fresh thyme
- 1 tsp. fresh sage, minced
- 3/4 cup dry white wine
- 1 1/2 lb. ground turkey or chicken
- 3 tbsp. all-purpose flour or 1 pad brown gravy mix
- 3/4 cup low-sodium chicken broth
- 1 tbsp. freshly chopped parsley, for garnish
Preheat oven to 400°.
Make mashed potatoes: In a large pot over high heat, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until completely tender, 16 to 18 minutes. Drain and return to pot.
Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season with salt and pepper and fold in 1 cup cheese. Set aside.
Make turkey/chicken mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, parsnips (if using), garlic, thyme, sage and cook until fragrant and softened, 5 minutes. Deglaze with wine and cook 2 minutes more. Add ground turkey or chicken and cook until no longer pink, 5 minutes more. Add other vegetables, cauliflower (if using), corn, peas. Note: use whatever veggies you have handy and put the hard ones in first.
Sprinkle meat with flour (or brown gravy mix) and stir to evenly distribute. Cook 1 minute more and add broth. Bring to a simmer and let mixture thicken slightly, 5 minutes. Add parsley.
Top meat mixture with an even layer of mashed potatoes, sprinkle with remaining cheese and bake until there is very little liquid visible and mashed potatoes are golden, about 35 minute.