Rosemary/Garlic Ground Turkey Shepherd's Pie

I just improvised this for dinner...came out delicious (we think!) and I would like to share it with you.

Rosemary/Garlic Ground Turkey Shepherd’s Pie


1 lb. Ground turkey
1 egg
½ cup matzo meal
salt
pepper
Bell’s seasoning (mixture of rosemary, oregano, sage, ginger, marjoram, thyme, pepper)
1 large onion
rosemary olive oil
garlic olive oil

1.5 lbs. Baby Dutch Yellow potatoes (tiny, yellow flesh, sweet, OR baby redskins)
margarine
Splash of milk


Wash potatoes – do NOT peel! Place in large pot of cold water and bring to a boil. Boil until tender (about 20 minutes).

Meanwhile:

Mix ground turkey, beaten egg, Bell’s seasoning (about 1.5 tbsp, or more, you judge), salt & pepper. Add matzo meal and blend thoroughly (this makes it hold together when you serve it).

Combine meat with 1/2 of the onion, chopped coarsely. Cook meat in 1 tbsp each of rosemary olive oil and garlic olive oil until almost brown (slightly pink). Pour meat into small greased casserole dish (about 8 x 10”) and set aside.

Saute other half of chopped onion in a bit of margarine until brown and caramelized (not too dark).

When potatoes are tender, drain and return to pot. Add about 2 tbsp. margarine, a splash of garlic olive oil, a splash of rosemary olive oil, splash of milk, salt and pepper. Mash until smooth. Blend caramelized onions into potatoes. Taste and adjust seasoning accordingly.

Spread potatoes on top of meat mixture, smoothing top evenly. Score decoratively with a fork in both directions.

Bake for 30-40 minutes at 350 degrees until top is brown.


Notes:
If you don't have Bell's seasoning, just use the ones I listed that are in it.

If you don't have access to matzo meal, use plain breadcrumbs. Matzo meal gives a smoother texture to the meat and makes it keep its shape better when you serve a piece. If you bake this in individual dishes, that's great, but if you use a regular casserole dish and have to cut it, this dish is notorious for spilling into an unattractive glob on the plate! LOL

I served this on a bed of baby spinach garnished with baby carrots.

I always keep those flavored olive oils in my pantry...makes it easy to give lots of flavor to things.