1½-2 pounds ground turkey meat (hamburger can be substituted) 2 sausages, casings removed, about 8-oz 1 cup sun-dried tomatoes, boiling hot water to cover (soak for about 20 minutes to dehydrate) 3 TBSP canola oil 1 TBSP sweet butter 5 to 6 cups leeks, quartered & sliced thinly, washed thoroughly & drained 2 to 3 cups sliced mushrooms salt & white pepper, to taste 2 cups sliced carrots about ¾ to 1 cup chicken stock (water can be substitute) 2 TBSP Mexican “Taco” Spice Mix (see recipe) ½ cup tomato sauce 1 recipe of Potato Topping (see recipe) Preheat oven to 375° F Butter or veggie spray one large casserole dish or several small dishes 1. In a heavy sauce pan, melt the butter with the oil, add the leeks (with a pinch of salt), reduce heat & sauté until tender (about 5 to 7 minutes) 2. Add the white wine, mushrooms, carrots & sun-dried tomatoes (soaking water and all), cook for about 2 to 3 minutes 3. Add ground turkey with ¼ cup stock and the “Taco” seasoning mix, stir to combine Cook until meat is cooked thru adding stock as needed 4. Add the tomato sauce, cook just until warmed thru (can be made a day ahead and refrigerated) 5. Prepare potato topping 6. Spoon meat filling into casserole dish and pipe or spoon potato filling on top of the casserole filling 7. Place the casserole dish in the middle of pre-heated oven, cook until the filling is bubbling & the topping is slightly browned (about 45 minutes or up to 1 hour) Cool for about 15-20 minutes before serving Yields about 12 servings |
| Shepherd’s Pie with Sun-Dried Tomatoes, Mushrooms, Leeks & Carrots |