I very much enjoy cooking for the season with what’s in season. For a potluck I had, I made shepherd’s pie- I used potatoes, carrots & onion that were just harvested. I also added corn that I’d frozen from the summer crops, so this was locally grown, but not quite in season… The only non-local/non-harvested veggie ingredient were the peas. I know, I’m sorry…I promise to shell peas next time!
Anyway, here was my adventure in Shepherd’s Pie…I didn’t use a recipe, I went from my memory of the dish I had when I was in Ireland, so I’ll summarize what I did & what I would do differently…
Ingredients: (for a double-batch/10 ppl)
Veggies: about 5 large potatoes, 3 large carrots, 1 onion, 1/2 cup peas, 1/2 cup corn
Dairy: 1 stick butter, milk, heavy cream
Misc: salt, pepper & other various spices from my cabinet
-Cook potatoes until tender & drain water out
-Mash potatoes with a wire potato masher over very low heat, add in butter (about a stick), cream (about 1/2 a small carton), milk (about a cup), salt (at least a tablespoon) & garlic (couple cloves, mashed) until tastes good!
-Add 2 pounds ground turkey to carrots & onions, add spices, peas, corn & about a 1/2 cup vegetable broth, cook until turkey no longer pink
-Just before you are ready to serve, put in oven (uncovered) for about 20 minutes to warm & potatoes get lightly browned
-Add more garlic (I only used maybe a clove) & add cheese to mashed potatoes for taste!
-Do not use lean turkey meat- it didn’t have enough flavor!! Maybe do cubed or shredded turkey instead. Ground tofu could have worked well, too.
-Add more spices (i.e. Worcestershire sauce, Paprika, poultry seasoning) & add turkey gravy or chicken broth, instead of vegetable.