Turkey Shepherd’s Pie

Name: Turkey Shepherd’s Pie
Yield: makes 8 servings
Ingredients: Vegetable oil or cooking spray, for the baking dish; 2 pounds russet potatoes, peeled and cut into small cubes; Kosher salt; 1/2 cup buttermilk; Ground black pepper; 2 pounds ground turkey or beef; 1 large yellow onion, finely chopped; 2 medium carrots, cut into 1/2-inch pieces; 2 celery ribs, cut into 1/2-inch pieces; 1 garlic clove, minced; 1 14 1/2-ounce can whole tomatoes with juice, chopped; 1/4 cup ketchup; 1 tablespoon chili powder; 1/2 cup grated Cheddar cheese (about 2 ounces)

December 9, 2011

A dear friend from London gave me this recipe and a bit of good English advice: The key to great shepherd’s pie is the ketchup. So taste the turkey mixture before adding it to the baking dish and add another spoonful or two of ketchup if desired. The chili powder gives good flavor but no heat, so don’t let it scare you.

Recipe notes

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