Blogiversary Giveaway Winner & Shepherd's Pie

Thanks to everyone for helping me celebrate my Blogiversary and commenting on the Williams-Sonoma gift card giveaway!


I used Random.org to generate the winning number (I promise I used 22 as the Max Number! For some reason it changes to 100 when I copy it.)

True Random Number GeneratorMin: Max: Result:3Powered by RANDOM.ORG
The third person to comment was Jen B! 

Jen B said...

you're on my facebook!

November 1, 2010 8:14 AM 

Congrats Jen! I know you are going to enjoy using your $25 gift card to Williams Sonoma! Thanks for being a follower and for posting about my blog on your Facebook page! 

I've got a couple more giveaways in the works to celebrate the one year anniversary of my cooking blog, so be sure to keep checking back!

Now that my hubby is back (he had to work in a different state for 6 long, lonely weeks this fall) I have been cooking up a storm! It feels great to be back in the kitchen - and to have someone to eat with!! :) For one of our first dinners after he was back I made Shepherd's Pie. I found this recipe by googling "ground turkey" because I had a pound of ground turkey I wanted to use. 

Holy Moly, this may be the best use of ground turkey I've ever tasted! This shepherd's pie is incredible! With seasoned, juicy veggies and turkey topped with a layer of creamy, buttery mashed potatoes, this dinner is comforting and belly warming. I loved how this recipe called for chopped chives and rosemary. Fresh herbs make this dish just pop with flavor. This meal is perfect for a chilly fall night!

Shepherd's Pie
From Brood
Printable Version

Ingredients
1 1/2 pounds of potatoes (I used two large russet potatoes and it was more than enough)
3 tablespoons butter
Splash of milk
3 tablespoons extra virgin olive oil
1 onion, diced
1/2 cup chopped celery - add in some celery leaves too
1 pound ground turkey
1 cup vegetable stock
1 10 ounce bag frozen peas and carrots
1 tablespoon flour
1 teaspoon dried thyme
1 tablespoon rosemary
1 teaspoon paprika
a pinch of nutmeg
salt and pepper to taste
Fresh chives

Directions
Preheat oven to 400 degrees. Dice and boil the potatoes until tender (about 10-15 minutes). Mash potatoes, mixing in 2 tablespoons of the butter, milk, salt an pepper. 

Heat the olive oil in a large skillet add the onion and celery and cook until translucent (about 5 minutes). Add in the turkey and cook through, stirring frequently and breaking up the meat (another 10 minutes). Add the peas and carrots, vegetable stock and sprinkle with flour to thicken. cook for a few minutes. Add spices and let simmer for an additional five minutes.  

Transfer to a medium sized casserole dish. Cover with the potatoes, making irregular peaks with a fork. Dab with 1 tablespoon of butter and garnish with rosemary and chives. 

Bake for about 30 minutes, uncovered. The potatoes should be golden brown around the edges.