The Times - Serving Waitsburg, Dayton and the Touchet Valley

On a recent sunny walk around town, I spotted the first early spring crocus of the season, and on Main Street, the dirty giant mountains of old plowed snow have finally melted away. Even so, the cold dark nights and frosty mornings of late winter continue. Yes, despite our yearnings for spring, it is still most definitely sweater and casserole weather. This week, I turned to ground turkey to create an unexpected twist on an old favorite recipe, Shepherd's Pie. Filling the house with tempting aromas as it bubbled in the oven, the resulting dish was warm and welcoming on a chilly night.

Ingredients:

2 ½ pounds russet potatoes, peeled and quartered

8 tablespoons unsalted butter

½ cup whole milk

1 cup aged white cheddar, shredded

Kosher salt and fresh ground black pepper

1 yellow onion, diced small

2 carrots, diced small

2 celery ribs, diced small

4 cloves garlic, minced

4 sprigs fresh thyme, stemmed and minced

2 small sprigs fresh rosemary, stemmed and minced

1 teaspoon dried tarragon

1 ½ pounds ground turkey

1 tablespoon all-purpose flour

⅓ cup tomato paste

½ cup dry red wine

½ cup turkey or chicken stock

½ cup fresh parsley, chopped

Directions:

In a large pot, bring a gallon of water with 2 tablespoons of kosher salt (1 tablespoon if using table salt) to a boil over high heat. Add potatoes and boil until soft, about 15 to 20 minutes. Test with a sharp knife to make sure potatoes are fully tender.

Meanwhile, heat 6 tablespoons of the butter with the milk in a small saucepan until heated through and butter is melted. Drain potatoes and return to the pot. Use a masher or a ricer to mash potatoes until smooth. Pour in the hot butter mixture and stir in the cheese. Mix until just combined and cheese melts. Season to taste with salt and pepper. Set aside.

Preheat oven to 375 degrees. In a large cast iron skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the onion, carrot, and celery and sauté until onions are translucent, about 10 minutes. Then add the herbs, garlic and a pinch of salt, sauteing for another minute until fragrant. Next, add the turkey and cook, breaking up with a spoon, until fully browned.

Now, add the tomato paste and stir for 2 to 3 minutes until combined and darkened. Sprinkle the flour over the mixture and cook for another minute. Pour in the wine and stir until reduced by half, then add the turkey stock. Cook, stirring frequently until sauce has thickened. Stir in the parsley then season to taste with salt and pepper.

Top the turkey mixture with dollops of the mashed potatoes, then carefully spread with a fork to cover. (You could also transfer the mixture to a decorative casserole dish, then top with the potatoes.) Transfer pan to the heated oven, set a foil-lined baking sheet underneath to catch any drips. Bake until the potatoes begin to brown, and the edges are bubbling, about 30 to 35 minutes. Pull from oven and allow to cool for 15 minutes before serving.

Notes:

Traditional shepherd's pie is made with ground lamb or a combination of lamb and beef. In England, a version made with all beef is called cottage pie. The use of ground turkey creates a lighter yet still earthy and robust flavor. This recipe can also be adapted to use up any leftover roasted meats.

For variation, there is room to add other vegetables to the mix such as frozen peas or browned mushrooms. Parsnips or celeriac would be a delightful addition to the aromatics.

Perfect for casual entertaining, this comforting and satisfying dish is sure to become a favorite in your repertoire. Experiment with ways to make it your own. Serve with a crisp green salad and a fruit forward red wine, for a splendid meal. Enjoy!