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loaded shepherd's pie (celiac and diabetic)

September 7, 2007

first of all, let me state that i am well aware that traditional shepherd’s pie should contain some form of sheep.

but any form of ground up critter should do.

i like ground turkey, but you can use ground lamb, ground beef, ground pork or any combination of the above.

ingredients (meat mixture) ::

2-3 lbs ground turkey (don’t buy the white meat, it both looks and tastes funny and you want a little fat in this recipe anyway)

1 tub (15 oz) sour cream

2 tbsp sour cream

1 tbsp minced garlic

1 tbsp dry minced onion

1/4 tbsp rubbed sage

1/4 cup chopped fresh mushrooms (i like crimini or portabello – but even button mushrooms are fine. if you must use canned mushrooms rather than fresh, rinse and drain well)

salt and pepper to taste

ingredients (topping mixture) ::

2 lbs potatoes (i like yukon gold or red skinned potatoes) cubed

1 tbsp minced garlic

2 tbsp sour cream

1 tbsp butter (or margerine)

1/8 cup milk

1 bunch fresh scallions (whites only, roots removed, diced)

2 tbsp dried parsley

1 pkg (4 oz) REAL bacon bits (oscar mayer and hormel are good choices, but don’t get bac’o’s or any other imitation bacon bits)

1/2 cup shredded cheddar cheese

salt & pepper to taste

directions ::

put pot of water on to boil

put meat on to brown with chopped mushrooms, onion, garlic, sage, salt, and pepper.

chop up your potatoes into equal pieces and add once water starts boiling.

add in garlic, salt, and pepper and boil for 35-45 minutes.

(i wash my potatoes but never peel them – unless they are thick skinned russets – as the skins add a burst of color as well as intensify the potato flavor).

when meat is browned reduce heat. if you are using turkey you probably won’t have to drain. any other meat you probably will. return meat to skillet and fold in soup and sour cream and leave simmer on low heat.

(you can use the remaining time while waiting for your potatoes to boil to prepare any other side dishes you might be fixing or trot off to do something else).

when the potatoes are done they should break easily under a fork.

drain potatoes and return them to their pot (but not on the heat) and add milk, butter, and sour cream along with your parsley and 2/3 of your bacon. mash with a potato masher or mix with a mixer until smooth(ish)

transfer your meat to a medium to large sized casserole dish. at this point you can add canned vegetables (drained) of any variety or just leave as is.

top with mashed potatoes. sprinkle scallions on top, then top with cheese. finally sprinkle the remaining bacon on top of the cheese and bake @ 350° for about 20 minutes.

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