A proper shepherd's pie is made with lamb. The same dish made with beef or other ground meat is a cottage pie. My take on this recipe is a little different because I add different vegetables than the standard carrot, onion, and peas.
I had the best shepherd's pie of my life in Prague, of all places. We visited Prague while studying abroad and went to an English style pub. Go figure. Anyway. It was delicious.
Caitlin's Cottage Pie
1 pound ground turkey
1 16 oz bag frozen mixed vegetables (carrot, peas, Lima beans, green beans, corn)
2 cups prepared mashed potatoes (use leftover or make your own)
1 Tbsp and 1-2 tsp Worcestershire sauce, divided
2 Tbsp butter
2 Tbsp flour
1 cup chicken stock
Seasoned salt (or salt) to taste
Mrs. Dash (or pepper) to taste
1/2 cup shredded cheese (if desired)
Preheat oven to 350* Grease a baking dish and set aside.
In a large frying pan, brown ground turkey and season with salt and pepper and 1-2 tsp Worcestershire sauce. Add bag of frozen veggies to ground turkey and heat through. In smaller pan, melt butter and add flour. Cook together for 1 minute. Whisk in chicken stock and 1 Tbsp Worcestershire sauce. Cook until sauce has thickened a little bit. Should be the consistency of gravy and coat the back of a spoon. Combine sauce and turkey-veggie mixture. Pour into greased baking dish and top with mashed potatoes. Can top with shredded cheese or leave plain. Bake 25-30 minutes. Take out of oven and let sit for 10 or so minutes. Enjoy.