The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Posts Tagged ‘one pot meal

Shepherd’s Pie

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In the last Feedbag recipe post we roasted a turkey breast. I’m saving the bones and a bit of the meat in our freezer for a turkey soup, but after dinner last week we had quite a bit of meat and mashed potatoes hanging around. Our friends, the Gin Soaked Raisin food blog duo came over and brought some delicious sides for blogtastic dinner. We had a little of the delicious roasted asparagus that Amanda had brought as a side that we threw into this recipe. Asparagus in Shepherd’s pie? Why not! The more vegetables the merrier.

If you’re looking for a general recipe for shepherd’s pie that will guide you through the process of making mashed potatoes and cooking meat – here’s a good one via Saveur. Our recipe uses left-overs: you can follow our roasted turkey breast recipe, and enjoy the bounty, using excess turkey in this day after recipe. You can also make a vegetarian version of our shepherd’s pie by using some TVP or roasted tofu. I’d substitute about 2 cups of either veggie option in lieu of meat.

pie!
The first photo shows the primary layer of vegetables, the second is the turkey layer with Aleppo pepper, and the third is the final layer of mashed potatoes sprinkled with feta, nutmeg, & fresh ground pepper.

Ingredients:
– 2 cups of left-over roasted turkey, other meat, TVP, or roasted tofu
– About 2 cups of mashed potatoes
– 1 to 2 Tablespoons of olive oil
– 1/4 cup of feta cheese
– 1 1/2 cups of baby carrots, diced
– 1 1/2 cups of celery, including leaves, diced
– 1 1/2 cups of frozen corn
– Any left over roasted carrots, onions, asparagus from your roasted turkey breast meal
– 1 teaspoon of Aleppo pepper to sprinkle over diced turkey
– 1 teaspoon of nutmeg to sprinkle on top of mashed potato top layer
– salt & freshly ground pepper to taste

Instructions:
– Prepare meat or meat substitute

- Prepare mashed potatoes.

- Preheat oven to 400 degrees

- Coat a large casserole dish with olive oil

- Chop and mix your vegetables together, integrating left over roasted vegetables, seasoning with salt and fresh ground pepper

- The first layer of your shepherd’s pie is the vegetable layer

- Chop left over turkey breast in a medium dice for your second layer, season with Aleppo pepper

- Warm your left over mashed potatoes up in the oven, sauce pan, or amicrowave to make them fluffy & manageable

- Layer the top of your shepherd’s pie with 2 cups of mashed potatoes

- Sprinkle 1/4 cup of feta cheese on top of the mashed potato layer, some freshly ground pepper, a teaspoon of ground nutmeg, and drizzle just a bit of olive oil on top

- Bake uncovered at 400 degrees for 30 minutes, until just browned

Serving Suggestion:

Shepherd’s pie is one of those dishes that stands alone! Best served with an oatmeal stout or a Guinness if you enjoy beer.

Happy Eating!


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Lemon Herb Roasted Turkey Breast

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Roasted Turkey Breast

Let’s talk turkey!

Specifically turkey breast, which in my opinion is the most delicious part of the bird. I bought a turkey breast when they were on sale after the holidays. It was a frozen organic free range breast weighing in at about 4 pounds. I’ll never know my turkey’s name, or if he/she had friends, and I’ll always wonder if my turkey wrapped a little wing around its other turkey friends. Put a bird on it!

After defrosting my skin-on bone-in turkey I rinsed it well with water, patted it dry, and rubbed sea salt all over it. I left the turkey breast in a covered bowl in my fridge while I went to work yesterday. All told, I dry brined the turkey breast for about 8 hours. I think dry brining is the best idea ever! There’s no water, no plastic bag, and thus no big mess to speak of. The dry brine is an innovation that made my mom’s last Thanksgiving turkey even more delicious than her normally delicious turkey.

pink peppercorns are glorious

Here’s the rub: make a delicious herb rub for your turkey breast. It’s tempting to just coat the bad boy in butter and call it good, and believe me coating a turkey breast in butter alone is glorious! Taking the time to make herb rub takes this bird to an entirely new level of amazing. I adapted this recipe from CHOW, tweaking a few things I felt would improve the moistness of the meat.

Ingredients:
-1, 4 pound bone-in & skin-on turkey breast
– Sea salt for brining, as much as needed to lightly cover the breast

Herb Rub:
– 6 Tablespoons of olive oil
– 2 Additional Tablespoons of salt for the rub
– 8 cloves of garlic
– 1 lemon, zested and sliced
– 1 Tablespoon of peppercorns (I used pink because I had them on hand)
– 1 Tablespoon of Aleppo pepper
– 1 Tablespoon of Greek oregano, on the stem if possible
– 2 Tablespoons of dried or fresh rosemary

Roast
Turkey all covered in rub and decked in lemon slices, with roasting vegetables, ready for the oven.

Roasting Ingredients:
– 1 Cup of white wine
– 1 Onion, roughly chopped
– 2 to 3 handfuls of baby carrots

Instructions:
– Preheat oven to 425 degrees, taking your brined turkey out of the fridge, and giving it another good wash and patting it dry.

- Coat turkey with 2 – 3 Tablespoons of olive oil and allow the turkey to sit while your oven heats and you prepare your herb rub.

- Put rub ingredients in a food processor, slowly adding remaining 4 tablespoons of olive oil, while the food processor breaks down the ingredients.

- Use a spatula to scrape the rub ingredients down the side of the food processor once, and pulse again for another minute.

- After zesting your lemon, slice it crosswise.

- Allow your turkey to sit for another 10 minutes before putting the breast in a roasting pan.

- Use herb rub to coat all over the breast, making sure to get the rub under the skin.

- Arrange chopped onion and carrots around the turkey breast.

- Apply lemon slices to the top of the turkey breast, inside the ribs.

- Cook at 425 degrees uncovered for 30 minutes.

- After 30 minutes, remove roast from oven, add 1 cup of white wine to bottom of the pan.

- Decrease oven heat to 375 degrees.

- Cover pan with aluminum foil and roast turkey for an additional 40-50 minutes, checking to make sure the internal temperature is around 160 – 170 degrees, or until
the juices run clear when pierced with a knife or fork.

- Let your turkey breast rest for 10 minutes before carving it up and serving.

Gravy:
– Remove any stray vegetables from the bottom of the pan, leaving any browned bits.
– Dissolve 1 to 2 Tablespoons of corn starch in around 1/2 to 1 cup of cool water mixing well before adding to your roasting pan on medium heat.
– Stir the mixture well, scraping any of the bits off the bottom of the pan, and adding more water if necessary.
– Put a bowl in your sink and pour gravy mixture through a strainer, pressing the bits down with a spatula or wooden spoon to get all of the goodness into the dark delicious gravy mixture.

Serving Suggestion:
Mashed potatoes and a nice green salad are perfect sides for this Thanksgiving like meal. I had a decent bottle of red wine I’d been saving for a year or two that I brought out for our dinner guests. I think a nice crisp white wine, maybe the one you used for cooking would pair very nicely with this decadent turkey dinner. My favorite thing to drink with this dinner is a glass of sparkling water with lemon and lime.

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