cheesy shepherds pie is loaded with soul-warming toasted spices + rich gravy. nab a spoonful of these mashed potatoes and meat for pure comfort. prep is not difficult - even if a little wool headed from the night before 🤏🏻✨#TheWheelOfTime #WotEats #TwitterOfTime pic.twitter.com/21P484kzdp
— winespring 🚀✨ (@winespringcafe) September 8, 2023
Rand stretched, knuckling the small of his back. “If we’re stopping the rest of the night in Watch Hill, we may as well go on up.”
A vagrant gust of wind brought a fragment of song from the village, and smells of cooking that made his mouth water.
ingredients
directions
1.5 lb gold mini creamer potatoes, quartered
8 tablespoons butter
1 white onion, chopped
1.5 cup frozen veggies—diced carrots, corn, peas
1 1/2 lbs ground turkey
1/2 cup chicken broth
5 teaspoons worcestershire sauce
salt and pepper to taste
1 tablespoon dried thyme leaves
1 tablespoon garlic powder
4 tablespoons heavy whipping cream
8 oz cheddar cheese shredded
Place the quartered potatoes in medium sized pot with 1 teaspoon salt and cover with water. Bring to a boil, reduce to a simmer, and cook until tender - about 10 minutes.
While the potatoes are cooking: toast the garlic powder and thyme in a small non-stick skillet for 1 minute on medium heat to bring out a deeper flavor. Set aside.
Then melt 4 tablespoons of butter in a large sauté pan (cast iron, if available) on medium heat. Add the chopped onions and cook until tender, about 7 minutes.
Add frozen veggies, sauté for 3 minutes or until warm.
Add ground turkey to the pan with the onions and vegetables and cook until no longer pink.
Season with salt, pepper, pre-toasted thyme and garlic powder. Add the worcestershire sauce and broth. Bring the broth to a simmer then reduce heat to low. Cook uncovered for 10 minutes, adding more broth if necessary to keep the meat from drying out.
When the potatoes are done cooking (a fork can easily pierce), drain. Add the remaining 4 tablespoons of butter and heavy cream. Mash with a fork or potato masher, then season with salt and pepper to taste.
Preheat oven to 400°F. Spread the turkey, onions, and vegetables in an even layer in a large baking dish (8x13 casserole). Add even layer of cheese. Spread the mashed potatoes over the top of the ground turkey. Swirl the ouroboros on the surface of the mashed potatoes with a fork so there are peaks that will get well browned.
Place in oven and cook until browned and bubbling - about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
ingredients
1.5 lb gold mini creamer potatoes, peeled and quartered
8 tablespoons butter
1 white onion, chopped
1.5 cup frozen veggies—diced carrots, corn, peas
1 1/2 lbs ground turkey
1/2 cup chicken broth
5 teaspoons worcestershire sauce
salt and pepper to taste
1 tablespoon dried thyme leaves
1 tablespoon garlic powder
4 tablespoons heavy whipping cream
8 oz cheddar cheese shredded
directions
Place the peeled and quartered potatoes in medium sized pot with 1 teaspoon salt and cover with water. Bring to a boil, reduce to a simmer, and cook until tender - about 10 minutes.
While the potatoes are cooking: toast the garlic powder and thyme in a small non-stick skillet for 1 minute on medium heat to bring out a deeper flavor. Set aside.
Then melt 4 tablespoons of butter in a large sauté pan (cast iron, if available) on medium heat. Add the chopped onions and cook until tender, about 7 minutes.
Add frozen veggies, sauté for 3 minutes.
Add ground turkey to the pan with the onions and vegetables and cook until no longer pink.
Season with salt, pepper, toasted thyme and garlic powder. Add the worcestershire sauce and broth. Bring the broth to a simmer then reduce heat to low. Cook uncovered for 10 minutes, adding more broth if necessary to keep the meat from drying out.
When the potatoes are done cooking (a fork can easily pierce), drain. Add the remaining 4 tablespoons of butter and heavy cream. Mash with a fork or potato masher, then season with salt and pepper to taste.
Preheat oven to 400°F. Spread the turkey, onions, and vegetables in an even layer in a large baking dish (8x13 casserole). Add even layer of cheese. Spread the mashed potatoes over the top of the ground turkey. Swirl the ouroboros on the surface of the mashed potatoes with a fork so there are peaks that will get well browned.
Place in oven and cook until browned and bubbling - about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
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