Monday, October 20, 2008

Sundays For Sarah-Smoky Turkey Shepherd's Pie

This is the first installment of "Sundays for Sarah" and I am thrilled to report to you that Sarah is doing well. It's been very touching to read through some of your comments and know that your thoughts and prayers for Hannah and Sarah began immediately after reading the post launching our exciting venture. Thank you. thank you!

For our first week of cooking, Sarah chose a Rachel Ray recipe. As you know, Rachel's 30 minute meals are so popular, not only for their preparation time but also for their wonderful flavors. This dish was very simple to prepare. You could summarize the process with just a few adjectives; browning, peeling, chopping, boiling, mashing and browning. That sounds so easy doesn't it? And aren't you proud of my literature skills? Well, I digress...the thyme and the chives that are added helped to create a fantastic, savory meal that was perfect to enjoy on a Sunday afternoon of football. I loved the crispness of the sauteed veggies with the creamy mashed potatoes, great combination! This was a definite success at both Sarah's and my home. I hope you decide to fix this wonderful, warm dish and think of Sarah and Hannah during your preparation. Enjoy!

Smoky Turkey Shepherd's Pie

3 large Idaho potatoes, peeled and cubed
coarse salt
2 tablespoons EVOO-extra-virgin olive oil-2 turns of the pan
1 1/3 pound ground turkey breast
1 tablespoon smoked paprika, available in small cans on spice aisle of market
(You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined)
coarse black pepper
2 tablespoons, 5 or 6 springs, fresh thyme leaves
1 medium onion, chopped
2 carrots, peeled and diced
3 ribs celery from the heart, chopped
1 small red bell pepper, seeded and chopped
2 cups frozen peas
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream, divided
3 tablespoons butter
1 large egg, beaten
10 to 12 bladed fresh chives, chopped or snipped

Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes. Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper and thyme. When turkey browns up; add onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.
Preheat your broiler to high.
When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.
Pour turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.

Source: Food Network

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