Page 134 - UMass2018_CookBook

Ingredients
Serves 4
FOR THE CRANBERRY SAUCE:
1 small bag cranberries 1 cup granulated sugar 1 cup water
FOR THE SHEPHERD’S PIE:
6 medium Yukon Gold potatoes
1 pound ground turkey (93% lean)
Unsalted butter
2 tablespoons all-purpose flour
1 chicken bouillon packet
1⁄2 teaspoon Gravy Master or Kitchen Bouquet liquid seasoning
1⁄2 teaspoon Bell’s Seasoning Ground black pepper
1 (1-pound) package mixed frozen vegetables
Salt Milk or heavy cream
Turkey Shepherd's Pie
Hillery Family, Medway, MA
“It tastes good! It is comfort food that everyone in the family loves.” — Ellen Hillery
Preparation
1. To make the cranberry sauce, in a saucepan over high heat, combine the cranberries, sugar and water and bring to a boil. Reduce the heat and simmer until the cranberries pop. Let cool.
2. Preheat oven to 375°F.
3. To make the shepherd’s pie, put the potatoes in a large saucepan, add water to cover and bring to a boil over high heat. Lower the heat and simmer until the potatoes are tender. Drain the potatoes, reserving the cooking water.
4. Meanwhile, in a large sauté pan over medium-high heat, cook the ground turkey, crumbling with a wooden spoon, until browned and cooked through. Transfer to a paper towel–lined plate.
124 | TASTE OF HOME