We all love that hearty, filling English dish that originated with leftovers. Yes, I'm talking about the original casserole - the Shepherd's Pie. Traditionally made with the minced leftovers of the Sunday roast lamb, a few veggies, and topped with mashed potatoes, this was a meal-in-a-bowl that would feed the shepherds as they tended their flocks by night. However, in this day and age, it's more like cholesterol-and-fat-in-a-tasty-delivery-system.

Enter Taste Mafia (one of whom was recently revealed to have slightly high cholesterol,  and put on a diet by my...I mean his...doctor), here to save you from unhealthy foods with our tasty and healthy Alternative Shepherd's Pie.

You'll need (please note: the following recipe will serve approximately 8-10 servings):

3/4 lb ground turkey
3/4 lb extra lean ground sirloin (probably have to request this at your meat market)
1/2 medium onion, chopped fine
1 can vegetable medley
1 small can english peas
3 cloves garlic
parsley
paprika
All purpose flour
Margarine (not butter)
Worcesteshire sauce
6 or 7 largeish potatoes (I prefer yellow, you can use russet if you like)
3 cups low sodium organic chicken broth
Kosher salt
Ground black pepper

Brown the ground meats in a LARGE cast iron skillet with just enough olive oil to coat the bottom of the pan in a couple of turns. While that's going, peel and cube your potatoes and start them boiling with a couple dashes of kosher salt and your crushed garlic cloves. You did read the garlic mashed potatoes post, right?

In a saute pan, mix 2-3 tbsp of margarine, 2 tbsp of flour, 2 cups chicken broth, and about 2 tsp of worcestishire sauce. Whisk together over medium-low heat until it starts to thicken and darken. Turn off heat but leave on the burner, whisking occasionally.

Open your veggies and drain. Once your meat is mostly brown, add your chopped onion. When meat is thoroughly browned, drain the grease, return to skillet and add the veggies and stir. Lower heat to medium. 

Drain your potatoes, they should be tender enough to mash with the back of a spoon now. Mash with 3 tbsp butter and 1/2 cup of chicken broth. Use your hand mixer to blend up really good. If you like your potatoes creamier, use no more than 1/4 cup of skim or 2% milk in addition. 

Pour the gravy you mixed up in the saute pan into the meat and veggie mixture and stir thoroughly. Turn your oven on high broil. While it heats, pour the meat and veggie mixture into your biggest glass baking dish. You may have to use two...I always do.

If you'd like, you can sprinkle shredded low-fat cheddar cheese over the top of the mixture here. You do want to give it a dash of salt and a few grinds of black pepper. Now, spoon out or pipe out the mashed potatoes on top of the mix, covering thoroughly! It's ok if you have potatoes left over - it's better to have some left over than not enough.

Sprinkle the top with paprika and a few more grinds of pepper, and put under the broiler for 8-10 minutes, or until the top of the potatoes is toasted and crusty.

Remove and serve!