Thanksgiving is just a week away and I still don’t have any plans. Thanksgiving is one of my favorite American national holidays. I am going to sorely miss having an authentic American celebration with my family. The image of family members debating with each other on who gets to carve the turkey still resonates in my mind. I almost thought that they were going to get into a duel with each other using the carving knife and the fork. Honestly, celebrating Thanksgiving overseas doesn’t feel the same. For starters, whole turkeys are available at every supermarket in America. You would have to order a whole turkey a week in advance where I live which is ironic considering the exorbitant amount of turkey that is being used in schwarma. Since it’s imminent that I’ll be celebrating Turkey Day at home with hubby, I find it pointless purchasing a whole turkey as much as I hope to cook one sometime in the near future. I feel that learning how to cook a whole turkey is one the many unwritten rules in a marriage. I hope to honor that rule one day. For now I can offer you a Thanksgiving themed shepherd’s pie recipe. While there are many variations of shepherd’s pie, this traditional English dish includes ground turkey and a pumpkin puree. This beloved recipe has added the delicious taste and nutritional value of pumpkin, making it a hearty and nourishing dinner that’s perfect for Thanksgiving (if you are not going the traditional route).
For this recipe, you will need:
- 1 cup of pumpkin puree
- 1 large russet potato peeled and cut into 1-inch chunks
- 1/2 teaspoon of salt divided
- 1/2 teaspoon of ground pepper divided
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground cloves
- 1/3 teaspoon of nutmeg
- 1 onion chopped
- 2 cloves of garlic minced
- 2 large carrots peeled and chopped
- 2 large celery stalks chopped
- 3/4 lbs of ground turkey
- 1 tablespoon of corn starch dissolved in 1 cup of reduced sodium chicken broth
- 1 teaspoon of Worcestershire sauce
potato chunks in medium saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 10 to 15 minutes or until tender; drain. Return potatoes to saucepan; add 1 cup pumpkin, cinnamon, ground cloves, nutmeg, 1/4 teaspoon salt and 1/4 teaspoon pepper. Beat with hand-held mixer until smooth. Cover and set aside.
Heat oiled large skillet over medium-high heat. Add onion, garlic, celery and carrots; cook, stirring occasionally, for 5 minutes or until vegetables begin to soften. Stir in ground turkey, and remaining 1/4 teaspoon of salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes or until beef is no longer pink. Stir in broth and Worcestershire sauce; bring to a boil. Cook, stirring occasionally, for 2 to 3 minutes or until mixture has thickened slightly.
Preheat broiler. Spoon turkey mixture into ungreased 9-inch deep-dish pie dish or other broiler-proof casserole dish (1 1/2- to 2-quart). Spoon pumpkin-potato mixture evenly over beef filling, spreading gently.