Modified Recipe: Cottage Pie aka Shepherds Pie

I've been wanting to try my Shepherds Pie recipe again ever since I got back from Ireland and last night I finally did with modifications.  The first attempt had some fresh veggies, turkey and Cauliflower Mashed potatoes and a roux which seemed pointless if a slurry will work.  I hadn't made Shepherds Pie since 2008, how time flies.  I always say so many recipes, too little time.  Anyways, I noted that my recipe wasn't flavorful enough, it needed more spices but the peas and carrots did add a touch of sweetness.  I found another recipe from jocooks.com which had red pepper flakes and a dry onion soup mix.  I had Lipton Onion soup mix on hand so I used that.  The spice was perfect, just the right amount of heat and flavor from the soup mix.  It was a bit brothy without the roux or slurry so I'll add a slurry next time to see if that is better.  I also tried for the first time frozen mixed vegetables (peas, carrots, green beans and corn) which worked perfectly and not adding the fresh vegetables didn’t compromise the dish.  My only reservation now is that the Onion soup mix has 610mg sodium and preservatives so I will make my own blend next time and try it sooner vs. 10 years from now.  Finally 2 large potatoes were too many for an 11x7, the potato to meat mixture was off so I’ve incorporated some changes to my original recipe and listed some of the changes in the variation as Quick Cottage Pie.  I did not add the cheddar to my latest version (pictured below) but I did add Parmesan to the mashed potatoes.

TURKEY SHEPHERDS PIE
Sauté:
1 onion, diced (your favorite)
15 baby carrots, diced
1/2 red bell pepper or 9 mini mixed (red, yellow, orange)
10 baby Bella mushrooms or 8 oz. button, diced
2 cloves garlic, chopped
½ t. salt
¼ t. pepper
1/2 t. red pepper flakes
1 lb. lean ground turkey
1 T. Worcestershire sauce
1 pkg. Lipton Onion soup mix
1 C. beef broth
Slurry, mix:
2 T. cornstarch
2 T. water
Add:
1 1/2 C. frozen corn
½ C. frozen peas
Top with:
1 C. cheddar cheese, shredded
-Mashed potatoes

Drizzle pan with oil.  Add onions, carrots, bell peppers and saute for 5 minutes.  Add ground meat.  Cook till no longer pink.  Add mushrooms, saute till soft and water is evaporated.  Add garlic, salt and pepper sauté 30 seconds.   Mix slurry and add to beef mixture along with milk.  Cook 5 minutes to slightly thicken.  Add corn and peas, cook for another 3 minutes. Pour into 11x7 inch pan.  Top with cheese then mashed potatoes.  Bake at 400°F for 30 minutes or 350F for 40 minutes.

Note:  Cottage Pie is made with beef, Shepherds Pie is made with lamb.

Variations: 

• Mashed Potatoes:  2 medium potatoes, 2 T. butter, 1/4 C. Parmesan, 1/4 t. coarse black pepper, 1/4 t. salt and  a drizzle of milk or some sour cream till texture is right.  See Potato Section for mashed potato recipes. 
• Roux vs Slurry:  Make a 2T@ flour & butter roux, add 1 C. milk and add it to the beef mixture instead of the slurry.
• Instead of an 11x7” baking dish use a cast iron skillet to make it a one pot meal or divide it among several small dishes and freeze some.
• Quick Cottage Pie (Beef):  Omit the fresh carrots, bell peppers and mushrooms & use the mixed bag of frozen peas, carrots, green beans and corn also use ground beef instead turkey hence the name change, Cottage Pie.