This is my playful spin on Shepard’s Pie.
Shepard’s pie is typically made with minced beef or lamb and actually, according to my Wikipedia research, when it’s made with Turkey it’s called a St. Stephen’s Day Pie.
But calling this St. Stephen’s Day Pie just seems ridiculous. I mean, come on.
Anyway, I decided to do a different take on this traditional peasant dish by adding in some Asian influence and cooking the carrots separately. That last part about the carrots was almost a mistake because I COMPLETELY FORGOT to add them until the very end. It just looked so damn good without them and I got a bit photo happy.
Matter of fact – carrots are fucking optional for this.
They’re a great accompaniment if you remember them but if you don’t who the hell cares?
The St. Stephen’s Day Pie fairy?
I wanted to use Parsnips as my starch though but I couldn’t find any for the life of me! Checked 4 stores!
Who’s hoarding all the fucking parsnips!?!
Fortunately, these Russet potatoes ended up being a fine alternative because they managed to assume that wonderful creamy texture I was going for in the FIRST place!
And yeah, yeah, I know you already have the recipe for the worlds best mashed potato, which is totally cool… but if you find those elusive parsnips, give this recipe a shot, alright? The Cilantro Cream sauce alone will make it worth your while.
Shepard’s Pie with Cilantro Cream Sauce
What I Used
3 Large Russet Potatoes. ½ cup Soy Cream or Milk. 4 tbsp Butter. 1 ½ – 2lbs ground Turkey. ½ Large Onion. 5-6 Large Carrots. 1 tbsp Asian Chili Garlic Sauce. ¼ cup Chicken Broth. ½ cup chopped cilantro. 1 handful Cilantro. 1 Avocado. Olive Oil. Salt. Pepper.
What I Did
Peel the potatoes and place them in a large pot and cover with water. Add a few shakes of salt and boil until tender.
Meanwhile, peel & julienne the carrots.
Then heat 1 tbsp Olive Oil in a large pan and sauté the carrots until they become tender. If a fork can penetrate the carrots with ease, they’re done.
Put them aside somewhere warm.
I gently covered them in tin foil and placed them in the oven. This is exactly when and where I forgot them.
If you want carrots with this, put them where you can see them 🙂
Next, heat 2 tbsp Olive Oil in a large pan then add the ground turkey, 1 tbsp chili garlic sauce and chopped cilantro.
Cook the turkey for about 5 mins or until no longer pink, stirring frequently and breaking apart any large clumps of turkey.
Season with salt & pepper and stir in ¼ cup of chicken broth. Cook for 3 mins and set aside, covered.
When the potatoes are ready, drain them and mash them apart with a fork.
Then in a medium saucepan, heat the Soy Cream or Milk and butter together. Bring to a simmer then remove from the heat and add the mashed potatoes.
Stir well to incorporate and season with salt and pepper.
Lastly – make the sauce.
Blend the ½ cup Sour cream and the handful of cilantro until pureed. Season to taste with salt and pepper.
Then I got all fancy and formed a mold to stuff the Turkey and Potatoes in.
And when I remembered…
And there you have it folks!
You’ll need a good bottle of red wine for this one.
I hit the fucking ROOF when I realized I didn’t have any.
Share if you care!