Cottage Pie Topped with Scalloped Potatoes
Chef Richard's Hearty Shepherd's Pie With Potato Turnip Crust
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When I make this at home I always serve it in a heavy cast iron skillet, family style. Switching out some of the potatoes for turnips, cauliflower or other vegetables is a great way to cut back on the excessive carbs that are typically associated with this dish.
Prep Time: 20 mins
Cook time: 45 mins
1 pound Yukon gold potatoes, peeled and cubed
1 pound turnips, peeled and cubed
½ cup fat free milk
1 tablespoon olive oil blended butter (Land O’ Lakes)
1 egg yolk
¾ teaspoon salt
¼ teaspoon fresh ground pepper
2 tablespoon fresh chives, sliced
2 teaspoons canola oil
1 medium white onion, diced small
3 medium carrots, peeled and diced small
1 medium rib celery, diced small
1 ½ pounds lean ground buffalo (bison)
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons white whole wheat flour
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
2 cups low sodium chicken broth
2 teaspoons fresh thyme chopped
1 teaspoon rosemary chopped
½ cup frozen peas, thawed
½ cup frozen corn, thawed
Fresh chopped chives
Preheat oven to 375 degrees Fahrenheit.
Peel the potatoes and turnips, cut them into 1-inch cubes. Place in a large pot, and cover the potatoes and turnips with cold water. Bring the liquid to a boil and simmer for about 15 minutes, or until just done.
In a small sauce pan heat the milk and butter.
Drain the potatoes and turnips and return to the saucepan.
Mash the potato and turnip mixture until smooth with hot milk and the blended butter. Add chives, salt and pepper. Then fold in the egg yolk. Reserve warm.
While the potatoes are cooking prep the vegetables. Heat the oil in a 12-inch cast iron pan. Add the onion, carrots and celery and sauté just until they begin to take on color. Add the bison, salt and pepper and cook until browned. Sprinkle in the flour and stir until well incorporated. Next add the tomato paste, chicken stock, Worcestershire, herbs and stir. Bring to a boil and reduce the heat to a simmer. Cover and simmer for about 10 minutes until the mixture begins to thicken. Taste the mixture and season accordingly. Next, add the corn and peas, gently stir them in.
Remove from the heat and then spread the potato and turnip mixture over the filling directly in the skillet. Use a spatula to ensure the mixture is sealed and that no steam can evaporate from the filling. If you do not have a cast iron skillet, you can transfer the meat mixture into a baking dish, and cover with the potato turnip mixture.
Bake the pie for about 25 minutes or until the crust is golden brown. Remove form the oven and let it rest before cutting.
Garnish with freshly chopped chives for color and flavor.
Nutritional information (per serving):Calories: 300, Fat calories: 70, Total fat: 8 g, Sat.
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