I found the recipe on the weight watcher's site, so tonight I made Shepherd's Pie.

Naturally, I am basically unable to make any recipe to spec. I always think I know better, and make changes.

Of course, usually I decide I was right.



So here's the original ingredient list:

2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup onion(s), chopped
2 medium carrot(s), diced
2 medium stalk celery, diced
1 pound uncooked ground turkey breast
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup canned chicken broth, or beef broth

The recipe basically calls for making the mashed potatoes using the butter, sour cream, potatoes and some salt in the normal way.

In a pan, saute the onion, carrot and celery in the olive oil until it's soft; add the turkey, cook 'til it's brown. Add the thyme, rosemary, flour, salt & pepper, coat. Add the broth, and simmer until thickened.

Spoon it all into a 9" deep dish pie pan, top with mashed potatoes, bake at 400 until golden brown and balicious.

My modifications

Well, I don't like celery, and I didn't have any on hand anyway. So toss that one right out. WHOOSH.

Garlic. How can this recipe not include garlic? Insert one huge scoop of the pre-prepared minced garlic i've been keeping around because I'm lazy and it's much better than garlic powder.

And buttermilk is fairly low fat, so there is no reason not to put some of that in the mashed potatoes.

And I have shredded carrot that I use in salads; much easier than dicing carrots, and it turned out to provide a nice texture.

Sadly, I failed to even think about the mushrooms I have in the veggie drawer, or those definitely would've gone in.

Ground turkey comes in 1.25 lb chunks, not 1 lb.

I don't own a 9" deep dish pie plate, as it turns out. I worried that an 8" casserole dish would be too small, and a 9" x 13" too big. I *do* have these little 7oz crocks that I got for making the Bostini Cream Pie a while back. So I used those.

So I made the recipe basically according to spec, after that. I spooned the stuff into the ramekins, topped with mashed potatoes. 30 minutes on bake seems excessive when 10 minutes under the broiler is probably all that's necessary to make the potatoes nice and golden, but I didn't do that experiment. Perhaps next time.

Turned out to make 7, and the recipe says 6 servings...I figure with the extra turkey, it probably works out about even in points, so I call it 5 points per ramekin.

I have 5 left. I guess that's lunch or dinner tomorrow! I'd post a picture but my hiptop's web interface hasn't been functional for a couple of days. This outage may outright kill the Sidekick. Lots of people are pissed and not going to put up with this.

Soup Trinity

Date: 2005-03-11 02:54 pm (UTC)
From: [identity profile] death-by-monkey.livejournal.com
Sounds really good, although being the lactose intolerant bastard that I am, I'd probably replace the sour cream with low-fat yogurt - I've been doing that a lot lately. I'm finding that a little whipped yogurt has a similar texture to sour cream and provides the cool, creamy, sour tang that sour cream does, too.

As far as celery goes, I hate raw celery, too. BUT - I've recently realized that I really like the taste of well-cooked celery - like in soups and stews and stuff. Not stir-fry - it still has too much of the uncooked celery bitterness that I hate. But when you cook it really well, it has this nice sweetness to it. I'd long heard that the holy trinity of soups and stews is carrots, onions, and celery. But with my strong feelings about celery, I never used it and we almost never have it in the house. But recently, I picked up some celery for Anne (as she likes it on occasion), and when I was making some soup afterwards, I added the celery. It really added a nice flavor. I've been adding it to more well-cooked recipes. I'm beginning to understand why it's a part of that soup trinity. So, again - I encourage you to try it nice a cooked and soft.

I really like using ground turkey, too. Anne and I almost exclusively use ground turkey where we would usually use ground beef. I think it has a great natural flavor. It's great for pasta meat sauces and tacos. About the only thing we don't use it for is meatloaf and burgers as there's something about the fibers in the meat and fat that don't gel as well together when it's cooked to give you that good firm consistency.

Finally, your use of ramekins for this is a really great idea. Anne and I have got a bunch that we picked up a while back and I think I'm going to have to try this. Seems like a good way to control portion size and make sure you have leftovers. My friend Nina recently explained how she made mini-meatloaves in muffin tins. Absolutely brilliant! Controlling portion size and reducing cooking time!

Re: Soup Trinity

Date: 2005-03-11 03:50 pm (UTC)
From: [identity profile] death-by-monkey.livejournal.com
Yah, the turkey is really great in chili!

Sorry to hear of the celery debacles - it sounds like you're even more sensitive to the flavor than I am.

Chicken pot pie in ramekins would be interesting - I usually do Bisquick chicken pot pie where I cook up the chicken and veggies in a pot first (so easy to throw a couple chicken breasts, onion, 2 potatoes, and 2 carrots in the pressure cooker - let the pot cook on high steam for 8 minutes and it's ready for the next step), then I put it in a casserole dish and spoon out a layer of Bisquick biscuit dough over the top. This last week I made it up, though, and instead of using the biscuit dough, I mixed up a batch of Marie Callendar's corn bread mix and spread a layer of that over the top. That turned out -very- nicely. I would've mixed a can of creamed corn into the corn bread mix, too, but Anne really dislikes canned corn products. Mmm, the creamed corn would have added some nice additional texture, though.

Date: 2005-03-11 03:05 pm (UTC)
evilmagnus: (Default)
From: [personal profile] evilmagnus
Speaking as a a Shepard's Pie connosewer [sic], I am outraged that weight watchers substituted turkey for perfectly good shepard meat.

I know it's hard to get ground shepard over here (I've only ever seen the occasional frozen quarter-shepard in Trader Joe's, and that's from NZ. I don't know what they feed their shepards on down there, but I often suspect they're using aborigines and passing them off as shepards) but really, you may as well just call that abomination 'turkey topped with potato'.

You're right about the mushrooms, though.

Date: 2005-03-14 04:23 pm (UTC)
From: [identity profile] tersa.livejournal.com
Mmmmm. That looks good, and I think the modification idea of using the ramikins is awesome.

I could possibly see that baking it for 30 minutes may also be to allow the flavors in the filling a time to blend, and not just browning the potatoes.

*memorying*

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