Posted by on Sep 11, 2012 in Recipe | 0 comments

It’s that time of year again, when the warm summer days are dwindling far too quickly and you’re left sighing wistfully while staring out a nearby window as some monotonous lecture that you could care less about drones on in the background. Yes, it’s back to school in full swing now and we all know what that means: reacquainting ourselves with volumes of old and musty used textbooks with its pages (where practically every line is highlighted and margins are full of scribbles) nearly falling out of its spine, or its counterpart of stiff backed texts that still give you a whiff of new book smell when you flip its pages only for you to cringe every time your highlighter touches its flawless surface. 

But! You guys don’t care about that, all you care about is the fact that S.S.Munchies posts will now be slow (or slower) in coming due to the all-important school quickly consuming all of our free time and energy and social life (C’mon now, let’s not kid ourselves. Once school starts, your social life gets all whiny and begs for attention until it finally commits suicide by throwing itself off a cliff.) as we attempt to gain an education of sorts! Oh no!!! Before you start beating your fists against the table and wailing in desperation, don’t start writing that threatening email to us demanding more posts just yet! Well, not until you’ve read our latest reader submission anyhow. 

Without further ado, we shall commence baiting you with Dudel’s shepherd pot pie — a recipe that’s great for feeding a crowd and is easy to make as well. Shepherd pot pie is one of those recipes where you don’t really need exact measurements and can literally just dump ingredients into a giant baking dish and let it cook in the oven without worry. 

Image taken from Google

Ground turkey (not beef). Fry it with a little bit of black pepper. (Maybe salt but that’s a bit iffy depending on people’s diets.) Gotta break it up and make sure it’s brown everywhere. When fully cooked, you strain it. Need to get as much grease as possible out of it. (This is why no beef.)

A lot [of ground turkey]. Probably at least a half pound, if not more. We usually make enough to fill a large lasagna dish to feed a family of 4 through an entire week (or more).

Corn. We use a few cans, but it doesn’t really matter how you get it. Peas also. Any vegetable will work, really. May wish to use peppers.

Mashed potatoes. The more lumps, the more awkward the meal will be to bake. Instant potatoes will, flatly, not work. Too runny and flaky. They don’t bake right. You will want a LOT of mashed potatoes. Potatoes are cheap so we get many when possible. I like to add a bit of garlic powder to my potatoes.

Cheese. (We use yellow American but it don’t matter). Presliced for simplicity, but you can get a block of cheese and slice it yourself. :) I know a lot of people that use swiss cheese to give the pie a bit of “kick.”

Lets see, now!

We take the ground turkey, our large baking dish, and then dump the turkey in. Spread it out evenly as possible. This is layer one. The next few layers are your veggies. If canned, you’ll wanna make sure you get all (and I mean ALL) the water out before dumping veggies into layer #2, or #3, or whatever. Then we plop on the mashed potatoes. Thick. This is what, sadly, makes up the majority of your pie. Last we layer on cheese as evenly as possible.

Then we toss the thing in the oven at 350 degrees until the cheese is lightly brown. Not burnt. Just brown.

Hope you all enjoyed Dudel’s take on shepherd pot pie. There are several different ways to make shepherd pot pie so experiment and let us know what your favorite is! Personally, although mashed potatoes make a great and simple ‘cover’ for pot pies, I tend to replace it with some pastry dough for a lighter alternative. As for vegetables, carrots, peas, celery, and onion are all great traditional choices. For meat, it really depends on what you like. If you prefer beef or pork, then using mostly lean ground meat is always a better alternative since you don’t want your pie sopping wet from oil. Chicken is also a favorite, usually shredded or cubed. (For drier meats such as chicken and turkey, I would definitely suggest letting it cook in some broth for juiciness and simply more flavor.)

To the rest of you readers out there: Don’t be shy with sharing your recipes with us! Simply submit it as a comment in our Reader Recipes tab, or email it to us at! Psst, pictures are awesome, but not required. For other reader recipes check out Shane’s Leftover Roasted Chicken Soup and Teman H. Cooke’s Chili con Carne!

~ AJ ~

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