It’s cold in the Ferndizzy, ball chillingly cold, so I made C some nice winter comfort food – Shepherd’s Pie modified from a Rachael Ray recipe. Enjoy!
* 2 pounds potatoes, such as russet, peeled and cubed
* 2 tablespoons sour cream
* 1 large egg yolk
* 1/2 cup chicken broth
* Salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil, 1 turn of the pan
* 1 3/4 pounds ground turkey
* 1 onion, chopped
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 2 teaspoons Worcestershire, eyeball it
* 1/2 cup frozen peas, a couple of handfuls
* 1 teaspoon sweet paprika
* 2 tablespoons chopped fresh parsley leaves
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and broth. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan, season meat with salt and pepper, and brown and crumble meat for 5 minutes. Add chopped onion to the meat and continue cooking another 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.