turkey, leek, and winter melon shepherd’s pie with mashed cauliflower

DSC02836

You could say I actually started cooking this dish the day after Christmas when I put the turkey carcass in the pressure cooker to make a broth. This recipe uses 2 cups of the broth and it is based on an Eating Well recipe. Since a shepherd’s pie is basically meat and vegetables,  you can use just about any meat and vegetable you have on hand. I used turkey and ham, fresh corn, frozen peas, a large fat carrot, and half of a winter melon. Instead of the traditional mashed potato topping for a shepherd’s pie, I used mashed cauliflower which is lower in carbs. And I added umami to flavor the pie. I made my own umami in New York from dried porcini mushrooms which I ground up in the food processor. Umami is sometimes called the fifth taste which simply means savory.

Turkey Leek and Winter Melon Shepherd’s Pie with Mashed Cauliflower (adapted from Eating Well)

Prep time: 20 minutes
Baking time: 25 minutes

Filling
2 teaspoons extra-virgin olive oil
2 large leeks, white and light green parts only, well washed and thinly sliced
1 1/2 cups thinly sliced carrots
1 cup corn kernels (1 ear, fresh)
1 1/2 cups winter melon, peeled, seeded, and chopped
4 large cloves garlic,minced
1/3 cup dry white wine
4 tablespoons all-purpose flour
1 teaspoon dried thyme
1/2 tablespoon ground porcini mushrooms (umami)
2 cups reduced-sodium turkey broth
1 1/2 cups diced cooked turkey
1 cup diced cooked ham
1 cup frozen peas
Salt to taste
Freshly ground pepper to taste

Mashed Cauliflower
1 large head cauliflower, florets only
1/2-3/4 tablespoon nonfat milk
1/4 teaspoon salt
Freshly ground pepper to taste

Preparation

Preheat oven to 425°F/220˚C.

Heat 2 teaspoons oil in a large skillet or Dutch oven over medium heat. Add leeks, carrots, corn, and winter melon and cook, stirring, until the leeks soften, about 7 minutes. Add garlic and cook, stirring, 30 seconds more.

Pour in wine and stir until most of the liquid has evaporated. Add flour, thyme, and umami, and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes.

Add turkey, ham, and peas and season to taste with salt and pepper. Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.

To mash cauliflower and bake pie: Place florets in a large saucepan and add cold salted water to cover. Bring to a boil over medium heat. Cook, uncovered, until the florets are tender, about 10 minutes. Drain and process in a food processor until smooth. Add milk if the florets are too dry. Season with salt and pepper.

Spread the cauliflower on top of the turkey mixture. With the back of a spoon, smooth the top. Set the dish on a baking sheet and bake until the cauliflower and filling are heated through and the top is golden brown, 25 to 30 minutes.

DSC02834

Advertisements

One thought on “turkey, leek, and winter melon shepherd’s pie with mashed cauliflower

Tell me what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s