As a farmer and veggie lover, I sometimes find my fridge uncomfortably stuffed with veggies and a need to make a big...something...anything...that will get me to eat them not just for dinner but keep me coming back for leftovers days later. Soup is the easy out most times, but I had a stroke of genius the other day (well, night- it was during a rather bad run of insomnia. I may have even dreamt of it) thinking about ways to trick myself into eating turnips-shepherd's pie! This recipe uses equal parts turnip to potato in the "mashed potato" topping, but this mashed potato mix would be great on its own as a side and would take really nicely to roasted garlic. The turnips don't bring their spicy, musty flavors to the potato party when they're boiled. Instead, they impart a woodsy sweetness to the mashed potatoes and if you use the scarlet turnips, they turn a lovely shade of rose!
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| These Asian greens would be perfect for your pie! |
For the base of the pie, feel free to ad lib with what you like. I used turkey sausage, acorn squash, kale, turnip greens, and red mustard. I also topped the whole thing off with some sage cheddar and bread crumb. The whole thing was delicious and only got better as leftovers!
Autumn Shepherd’s Pie
1 large
onion-chopped
3 C diced squash
1 lb ground meat
1 Tbs fresh Herbs (thyme, rosemary, sage)
1 quart of greens
¼ C flour
1 C milk
3 C diced potatoes
3 C diced turnips
Brown onions, squash and meat until golden. Add herbs and
greens until greens have wilted. Season with salt and pepper. Mix milk and flour in a separate bowl and add. Stir meat mixture
until gravy is thick. Pour this mix into a large baking dish. Boil turnips and potatoes
together until fork-tender. Mash just as potatoes adding enough milk and butter to cream them. Use to cover meat mixture
and bake at 350* to set.
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