Shepherd’s Pie: A recipe by Julie Greene

I am going to start posting my recipes.  I just made this tonight.  I made it with marinara sauce, not soup, but I think it will be better with soup.  Here’s the recipe:

Shepherd’s Pie

1 cup lentils

4 cloves garlic

5 potatoes

About 3 T butter

About a pound lean ground turkey

A small top of broccoli

2 or 3 scallions

4 or 5 mushrooms

About 6 oz non-tomato vegetable soup (cream of broccoli, mushroom, etc)

2 slices cheddar, or American cheese

About 3 T sesame seeds

Boil the lentils in 2 cups water for 4 minutes, lower heat and simmer 20 minutes with pressed garlic, add 1/2 cup water if needed to finish cooking, do not overcook.  Remove from heat.

Cut up potatoes, do not remove skins, and set over vegetable steamer to cook.  Keep over medium high heat.  Remove from heat when finished.

Begin cooking turkey in cast-iron pan, chopping up with spoon to separate.  Remove from heat when cooked.

Put potatoes into a bowl and add liquid from meat, and also add butter to potatoes.  Mash.  Set aside.

Preheat oven to 350.

In a 9 x 13 pan, coat with soup.  Add meat.  Cut the flowers off the small head of broccoli, and distribute evenly over the meat, then chop the scallions and also distribute over the broccoli.  Slice the mushrooms and do likewise.  Spoon the potato on top and spread with a firm spatula over the top so that it evenly covers everything.  Chop the cheese finely and distribute on top.  Evenly coat with sesame seeds.  Cover with foil and bake for 40 minutes.  Serve hot.  Serves 6-8.

Feedback and comments welcome!