In the Wholesale department, all ears were pricked as Account Executive, Laura, explained how she prepared the previous night’s dinner. She made Shepherd’s Pie. If you’re not familiar with this dish in its “original” form, here’s a brief lesson.
Known by a variety of names (Shepherd’s Pie, Cottage Pie, Potato Top Pie), it is a meat pie originating from England in the late 18th century. The main ingredients are a base of minced beef or lamb and a mashed potato crust. Many variations have occurred in the last couple hundred years as the dish traveled far and wide. In New England, Shepherd’s Pie is traditionally made with ground beef, canned creamed corn, and mashed potatoes.
Here is Laura’s take on this dish:
* 4 medium potatoesLaura’s husband, Jared, suggested the onion topping. Nice team effort! By the way, Laura and Jared are expecting their first baby -- this Thursday! We can hardly wait to see how she integrates Stonewall Kitchen items into baby food.
* 1 lb. ground turkey
* ¼ cup Stonewall Kitchen Garlic Rosemary Citrus Sauce
* 1 jar Stonewall Kitchen Spicy Corn Relish
* 3 Tbsp. butter
* ⅓ cup milk
* French Fried Onions (optional)
Preheat oven to 375° F.
Bring a pot of water to boil on the stove.
Have an 8” x 8” baking pan ready.
Peel potatoes and cut into cubes. Drop potatoes into boiling water. Sauté the ground turkey in a skillet, mixing in the Garlic Rosemary Citrus Sauce. Once fully cooked, drain the turkey and spread it evenly on the bottom of the 8” x 8” pan. Layer the Spicy Corn Relish on top of the turkey.
Once the potatoes have cooked until tender, drain and mash them with butter and milk. Then spread them on top of the corn layer. Bake for 30 minutes. If desired, crumble French Fried Onions on top and bake for an additional 5 minutes.
Laura and Jared welcomed a healthy baby boy on Wednesday
-- one day ahead of schedule!