Southern Shepherd’s Pie

Turkey, herbs and sweet potatoes star in this southern twist on traditional shepherd's pie.


| March/April 2010



Chef Marie Nygren serves Southern Shepherd's Pie

Chef Marie Nygren, owner of The Farmhouse restaurant in the Serenbe community, serves up her Southern Shepherd's Pie to an eager crowd.


Photo By Povy Kendal Atchison

Southern Shepherd’s Pie
Serves 6 to 8 

Filling

2 leeks
2 tablespoons butter
1 cup collard greens
2 tablespoons mild olive oil
2 pounds ground white turkey meat
1 teaspoon salt
1 teaspoon Tabasco
1 tablespoon flour
1 tablespoon tomato paste
1/4 cup half-and-half
1/2 cup beer
1-1/2 cups chicken stock
1 tablespoon soy sauce
5 pieces of fresh thyme
1 cup butterpeas, cooked

Topping

2 pounds sweet potatoes, peeled and chopped
1 teaspoon salt
2 large, sweet onions
Olive oil
2 tablespoon unsalted butter
1/3 cup half-and-half

To make filling: 





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