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Ma LaBelle’s Shepherd’s Pie
LaBelle Family, Attleboro Falls, MA
“This recipe should be called ‘Comfort Pie’ because it is the ultimate comfort food, yet is a healthier version using ground turkey instead of ground beef. It’s so easy to make and my kids LOVE it. It makes a great leftover dish to reheat for a busy family on the go! Enjoy!” Kara LaBelle
INGREDIENTS Serves 8 to 10
5 pounds red bliss potatoes, scrubbed clean
1⁄2 cup (8 tablespoons) unsalted butter
1 cup heavy cream or half-and- half, warmed
Kosher salt
Coarsely ground black pepper
1 tablespoon olive oil
1 large yellow onion, chopped
1 garlic clove, minced
1 pound ground turkey
1 cup chicken gravy
1 (16-ounce) package frozen corn, thawed
PREPARATION
1. Preheat oven to 350°F. Spray a 9- by 13-inch baking dish with nonstick cooking spray.
2. Place the potatoes in a large pot of water and bring to
a boil over high heat. Boil until tender, then drain in a colander. Return the pota- toes to the pot, smash with a potato masher and stir in the butter and cream until incorporated. Season with salt and pepper to taste. Set aside.
3. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic, season generously with
salt and pepper and cook until softened and translu- cent, about 8 minutes. Add the turkey and cook until lightly browned and cooked through. Drain off any liquid and stir in the gravy.
4. Place the meat mixture in an even layer in the prepared baking dish. Sprinkle evenly with the corn and top with the mashed potatoes. Bake, covered, until hot, about 40 minutes.
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