The Denver Tea Room Shepherd’s Pie Recipe

Shepherd's Pie Recipe from Holiday High Tea Menu

Shepherd’s Pie in Ramekin

We’ve had a bunch of requests for the shepherd’s pie recipe which was served as part of our Holiday High Tea Menu.  Margo doesn’t part with many of her recipes (I usually have to tackle her, put her in a headlock and make her say “uncle”, reverting to our childhood days).  But this time she has provided the yummy recipe right here for all of you!

Shepherd’s Pie from The Denver Tea Room Holiday High Tea Menu

A couple of things to note about this recipe:

1.  Technically shepherd’s pie is made with lamb, but as lamb is not something a lot of U.S. families use on a daily basis, we changed it to  ground turkey.  Ground beef works as well.

2.  You can even make this as a vegetarian shepherd’s pie.  Yes, technically shepherds herd animals, but in this case, they can just herd veggies.  Just omit the meat.

3.  You probably already know how to make mashed potatoes but dear reader, trust me, not everyone does.  Hence the instructions for mashed potatoes!  Skip that part if you are a veteran mashed potato maker.

4.  DTR Shepherd’s Pie Makes about 16 to 20 6oz. ramekins, depending on how much you put in each ramekin.

Ingredients:

For mashed potatoes:

  • 3 pounds potatoes, peeled and cubed
  • ½ cup half and half
  • 2 tablespoon butter
  • Salt to taste

For turkey filling:

  • 3 tablespoons of extra virgin olive oil
  • 2 pounds ground turkey (omit if you are making a vegetarian pie)
  • 3 large carrots, peeled and chopped into small dice
  • 1 large onion, chopped into small dice
  • 2 tablespoons of rosemary, chopped fine
  • 3 tablespoons brown rice flour (can use any kind of flour;  Margo uses gluten-free whenever possible)
  • 1 ½ cups water
  • 1 cup frozen peas
  • Salt and pepper to taste
  • 3 tablespoons parsley, chopped for garnish

Directions

To make the mashed potatoes:
Boil potatoes (about 20 minutes) in salted water until tender.  Drain potatoes and using flat mixing blade, mix with 2 tablespoons of butter.  After potatoes are smashed well, add ½ cup of half and half until smooth.  Check taste to see if more salt is needed.  Set aside.

To make pie filling:
Preheat a large skillet at medium high heat with 1 T of olive oil.  Add ground turkey, salt and pepper to taste, and cook until turkey is cooked through.   Drain in colander and set aside.

While turkey is cooking, chop carrots and onions into small dice; finely chop rosemary and parsley. Save 1 tablespoon of parsley for garnish later.

Using same skillet, add remainder 2 T of olive oil.  Add carrots, onions, rosemary and 2 tablespoons of parsley and cook about 10 minutes; carrots should be a little crunchy, not mushy.  Add salt and pepper to taste.  Add 3 tablespoons of brown rice flour and 2 tablespoons of water to make gravy.  Add the rest of the water and cook for a couple more minutes until gravy thickens.   Add frozen peas and mix altogether.   Add cooked, drained turkey to carrot mixture and combine well.   Turn heat off.

Assemble the pie:
To assemble, fill bottom of ramekins with about an inch of cooked turkey mixture.  Add the mashed potatoes on top of the ground turkey.   Heat in 350 degree oven for about 20 minutes.  Garnish with chopped parsley.

Easy Peasy Lemon Squeezy!!

Let us know if you tried the recipe and how it turned out!  I can’t cook for beans so I just make Margo make it for me-:).

Happy Day to You!
Arlene 

Comments

  1. Even if you can’t cook for beans, I’m grateful for your headlock wrestling expertise! Thanks for all the notes, particularly about using gluten-free flour. We herd animals here, so I’ll be trying this with beef or lamb.

  2. I’d pay good money to see you tackle and headlock each other! Maybe while I’m eatin pie and drinking earl grey. Yes, that would be the perfect setting for an afternoon tea.

Speak Your Mind

*