Quick Shepherd's Pie

Shepherd's Pie

My husband looked so sad last night while pacing in the kitchen.  He'd open the fridge and stare and then he'd stand in front of the pantry with his shoulders down and a frown.  Boohoo.  He was so disappointed that his St. Patrick's Day wasn't full of Guinness and Corn Beef. 

Poor guy, right? 

After he exited for the den to finish watching golf, I was determined to turn that frown upside down.  Thanks to a little assistance from Rachel Ray, I whipped up this quick Shepherd's Pie with a twist.

What You Will Need:

1 lb ground turkey

1/2 yellow onion, chopped

1/2 C chopped carrots

1 T unsalted butter

1 T olive oil

1 tsp dried chives

1 tsp garlic salt

1/2 tsp ground black pepper

 1 lb yellow potatoes

1/2 C shredded cheese

1/4 C sour cream

1 egg yolk

2 T flour

1 (15 oz) can chicken broth

1 C steamed green beans

1) Boil potatoes in water for 12 minutes.  Drain and add back to pot.

2) Mash potatoes with sour cream, cheese, garlic salt, chives and pepper.  Set aside.

3) Heat olive oil in skillet and add turkey.  Brown meat and add carrots and onion.

4) In separate skillet, melt butter.  Add flour and mix.  Gradually pour in 1 1/2 C chicken broth.

5) Pour roux into meat mixture.  Add green beans and mix thoroughly.

6) Pour mixture in casserole.

7) Cover with layer of mashed potatoes.

8) Preheat broiler on HIGH.

9) Brown casserole until slightly crisp.

10) Serve.

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