Recipe for Turkey Sheppard’s Pie

Making one dish meals like Sheppard’s Pie is quick, easy and economical.  I make this one with turkey instead of the usual beef because I like to save my “beef days” for a big, juicy steak!  So in this recipe you can still get your meat and potato fix, just with lower calorie, lower fat turkey.  And in my mind, mashed potatoes are pretty close to the perfect food so what’s not to like?  Oh, and don’t forget you get your veggie requirement is in this, too.

Recipe (serves 4):

  •  3 large Idaho potatoes, peeled and cubed
  •  Sea salt
  •  tablespoons extra virgin olive oil
  •  1 1/2 pound ground turkey breast (white or dark meat)
  •  1 tablespoon paprika
  •  1 tablespoon cumin
  •  Freshly ground black pepper
  •  2 tablespoons fresh thyme
  •  1 medium onion, chopped
  •  2 carrots, peeled and diced
  •  3 ribs celery, chopped
  •  ½ red bell pepper, seeded and chopped
  •  1 cup frozen peas
  •  2 tablespoons all-purpose flour
  •  1 cup chicken broth
  •  1 cup sour cream, divided
  •  3 tablespoons butter
  • ½ tablespoon fresh chives, chopped

Directions:

  1. Bring a medium pot of water to a boil, add salt, and cook the potatoes until tender, about  15 minutes.
  2. Heat a large skillet over medium-high heat.  Add olive oil.
  3. Season the turkey with paprika, cumin, salt, pepper, and thyme.
  4. When turkey is cooked through, add the onions, carrots, and celery.   Season with salt and pepper.
  5. Cook 5 minutes, then add the red pepper and peas.  Cook 2 minutes.
  6. Stir in flour and cook for 2 more minutes.
  7. Stir in broth.
  8. Add 1/2 cup of sour cream.  Simmer over low heat while you prepare the potatoes.
  9. Drain potatoes and return to the warm pot.   
  10. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper.
  11. Mash the potatoes.  If the potatoes are too thick, add a bit of milk.
  12. Pour turkey mixture into a pie plate or medium casserole dish.  
  13. Top turkey with an even layer of potatoes.
  14. Garnish potatoes with the remaining chives.

Recipe for Mustard Baked Beef Ribs

I’m always looking for a new way to prepare beef ribs instead of with good ol’ BBQ sauce, which I love, but every once in a while I want something different.  Over the last several years I have become a big lover of mustard, one of those things I just hated as a little kid!

Here’s my latest: 

(I made these ribs in my oven, but you can certainly do them on your outdoor grill.)

3 pound beef ribs

3 tablespoons Dijon mustard (maybe even 1 more tablespoon if you are a “mustard person”)

1 tablespoon brown sugar

2 tablespoons apple cider vinegar

3 cloves fresh garlic

Salt and pepper

  • Marinate the beef ribs in the above ingredients in a plastic bag for at least 30 minutes up to 3 hours in the refrigerator. 

 

(Note: Many people like to marinate overnight, however I am not one of them.  I feel that marinating that long in an acid, in this case apple cider vinegar that the meat actually starts to “cook”.  It usually becomes grey in color and any true beef flavor is lost.)

  • Take the marinated beef ribs out of the fridge and bring to room temperature.  That usually takes about 30 minutes. 
  • Pre-heat the oven to 350 degrees.
  • Remove the ribs from the marinade. 
  • Place ribs on a rack in an oven proof pan.
  • Pour remaining marinade over ribs.  (Dispose of bag.)
  • Cover with aluminum foil and bake for 1 hour.
  • Reduce oven temp to 300 degrees.
  • Remove the aluminum foil and continue to bake for another 30 minutes, or until the ribs have a slight crust.
  • Remove from oven and let stand for 10 minutes.

Suggested side dishes: green beans, broccoli, cauliflower, corn on the cob, zucchini, yellow squash, kale, spinach, Brussels sprouts, baked beans, potato salad, tomato slices, baked potato, mashed potatoes, yams, rice, and green salad with a balsamic vinaigrette.

I think you will love the mustard flavor with the beef ribs.  (It’s great for pork ribs too.)  It is also much lower in fat and calories than BBQ sauce.  

Let me know what you think.

My Top 10 Beef Cuts for Grilling

 

1.   The Porterhouse Steak is cconsidered the “King of Steaks”, because it is actually two steaks in one. One side is a New York Strip, and the other side is a large sized filet mignon.   It is perfect grilled but can also be broiled, sautéed or pan-fried.

2.  T –Bone steak is named for its T-shaped bone.  It is the same as the Porterhouse, yet with a smaller portion of the filet mignon.   Best grilled, or broiled only to medium rare, as the meat near the bone cooks more slowly than other parts of the steak.

3.  The Ribeye is a favorite of steak lovers being well marbled, which allows it to be tender and juicy.  These steaks are cut from the same piece of meat used for prime rib.  Should be cooked quickly by grilling, broiling or frying.

4.  Filet Mignon is the tenderest steak available, although not the most flavorful since it does not have a bone attached.  To add flavor, it is often cooked wrapped in bacon, or served with a sauce.  Best cooked quickly by broiling, grilling or sautéing.

5.  New York Strip steak is a steakhouse classic and great for all occasions.  It has an excellent amount of marbling, is tender, and full flavored.  Ideal for grilling.

6.  Top Sirloin is a relatively lean cut. It is often marinated to help tenderize it.  A good choice for cutting into cubes, and skewering with vegetables for grilling.

7.  Flank Steak is not technically a steak but is a very popular cut of beef.  It has a good deal of connective tissue, which gives it great flavor, but also makes it less tender.  It is usually marinated before being broiled or grilled.  Flank steak is always served cut across the grain in thin slices.

8.  Hangar Steak is not particularly tender, but has a lot of flavor.  It is best marinated and cooked quickly over high heat by grilling or broiling, and served rare or medium rare, to avoid toughness. 

9.  Flat iron steaks are a top blade steak derived from the tender top blade roast. Considered by many as the finest cut of beef available. Best grilled or broiled.

10. Tri-T tip is most popular in the Central Coast region of California, but is increasing popularity  elsewhere because of its full flavor, lower fat content, and comparatively lower cost.  It is great grilled, or marinated and then grilled.