Turkey Shephard's Pie Topped with The Best Two-Potato Soufflé Ever


For the second installment of our Irish Extravaganza, I present you with turkey Shephard's Pie, with what I think is the best-ever two-potato souffle!  When I think of Irish food, Shephard's Pie is one of the first meals that pops into my mind.  



But then I remembered, I've made this dish before, and it was kind of a flop.  It wasn't very flavorful, and the most exciting part, the mashed potatoes (duh), were heavy and flavorless.  So, I decided to give that Shephard's Pie of the past a swift kick in the pants, and came up with my own version for the 21st century!  (think light and fluffy souffléd potatoes!)





To make things easier on myself, I made the meat filling in the crock pot on Sunday, and then just whipped up the potatoes on Monday for a quick dinner after work. 


And if you're wondering why the Mason jar in the picture has a weird yellow-colored hue, that's because it's filled with light BEER.  In case you haven't heard, Irish people like beer!  So go grab a cold one and dance a little jig while you prepare this dish!

Printable Recipe Here

Meat Filling
Turkey tenderloin (Feel free to use chicken breast, pork loin, or stew beef if you prefer)
1 14.5oz can diced tomatoes (whatever flavored variety you prefer, I used Hunt's Spicy Red Pepper)
2 cups low-sodium chicken stock
2 bay leaves
Salt and freshly ground pepper1 tablespoon Dijon mustard
1/4 cup Worcestershire sauce
1/4 cup Malt Vinegar
1 tablespoon smoked paprika
1 tablespoon olive oil
1 large onion, finely chopped 
2 celery ribs, finely chopped
2 large carrots, finely chopped 
4 cloves garlic, minced
1/2 cup frozen peas

Souffléd Potatoes
2 Idaho potatoes, peeled and cut into large chunks
1 large Sweet Potato, peeled and cut into large chunks
1/2 cup plain Greek Yogurt
Salt and freshly ground pepper
2 tablespoons minced chives 
1/2 cup freshly grated Parmesan Cheese
1/2 teaspoon cayenne pepper
2 egg whites

Place the turkey tenderloin in a large crock pot.  Cover with the diced tomatoes (including their juices) and the chicken stock.  Cook on Low for about 4 hours.  Remove the turkey tenderloin and set aside, and discard the bay leaves.  Strain the cooking liquids with a fine mesh strainer into a large sauce pan.  Over medium high heat, bring the liquids to a simmer and cook until reduced by half.  Add the Dijon, Worcestershire sauce, vinegar, and smoked paprika and stir to combine.  Cook for an additional 5 minutes.  

Meanwhile, in a large saute pan over medium-high heat, add 1 tablespoon olive oil.  Add the chopped onion, celery, carrots, and garlic and cook for about 5 minutes.  Add the frozen peas at the end.

Using two forks, shred the turkey meat into bite-sized pieces.  Combine the meat, the sauteed vegetables, and the sauce in the crock pot bowl and stir to combine.  Set aside, or refrigerate if you are making this part ahead of time.

{Stop here if you are making this dish a day or two ahead of time.}

Preheat the oven to 350 degrees F.

To make the souffléd potato topping, bring a large pot of water to boil, and add a teaspoon of salt to the water.  Add the potatoes to the boiling water, cover, and cook for 10 - 15 minutes (depending on the size of your potato pieces), until they are fork tender.  Add the Greek yogurt and mash the potatoes with a potato masher. 

In a separate bowl, whip the egg whites with an electric mixer until they form stiff peaks (about 2- 3 minutes).   I also used the mixer to finish "mashing" the potatoes to remove any lumps.  

Season the potatoes with salt and pepper to taste.  Add the chives, Parmesan cheese, and cayenne pepper and stir to combine.  Gently fold in the egg whites.  

Spoon the turkey mixture into a lightly oiled 9 x 13 baking dish, or multiple ramekins.  Top with the potatoes.  Bake for about 30 minutes.  I put the oven on broil at the end, to crisp the potato topping, about 5 minutes (If your broiler is anything like mine, just keep an eye on it so you don't burn these beauties!)




2 comments:

  1. I'm a sweet potato fanatic! Your shepherd's pie looks delicious!

    ReplyDelete
  2. Pinned this recipe. Love the potato souffle but you really got me with the Worcestershire sauce & malt vinegar. Great combo. Thanks so much for sharing on Thursdays Treasures. In a few weeks this will go on my Healthy Round Up too.

    ReplyDelete

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