Shepherds Pie Stew

Is it cold where you are?  Here is a hearty and healthy stew to warm your bones. Those of us in the Northern hemisphere have varying degrees of cold weather and north Florida isn't an exception.  This version of Shepherd's Pie Stew is a snap to make.

This gnocchi was found in the refrigerated section of the market.  Chop and measure your ingredients ahead of time and it's a quick meal to prepare.  This is the first time we have had a soupy/stew version of Shepherd's Pie.  Usually we have beef or lamb or chicken with the massive amount of veggies and cover it all with mashed potatoes. 

I added more peas than it called for, by accident, not because I love them.  I mean, I don't hate them either but when I add more of anything it's usually mushrooms or tomatoes or corn.

Shepherd's Pie Stew

adapted from SkinnyTaste: One and Done

1/2 TB olive oil

1 cup chopped onion

1 large carrot, chopped

1 celery stalk, chopped

3 garlic cloves, minced

1 1/2 lbs. ground turkey (I used ground chicken)

1 teaspoon salt

1/2 teaspoon pepper

1 cup chopped mushrooms

2 TB all-purpose flour, wheat or gluten free

2 teaspoons tomato paste

5 cups reduced sodium chicken broth

1 teaspoon Worcestershire sauce - I always use more!

1 teaspoon fresh chopped rosemary

1 teaspoon thyme

1 pound fresh or frozen potato gnocchi, gluten free

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen green peas

In Dutch oven or large pot, heat olive oil.  Add carrots, onion and celery and cook until they start to soften.  Now add garlic, turkey, salt and pepper - brown meat and break it up with a wooden spoon or spatula, getting smaller pieces in the stew.

Sprinkle the flour over the mixture and cook, stirring.  Once that is mixed in add tomato paste, chicken broth, Worcestershire sauce, rosemary and thyme.  Stir well.  Bring to a low boil and immediately reduce heat t simmer.  Cover and let flavors meld, about 10 minutes.

Stir in gnocchi, corn and peas, cook uncovered according to gnocchi package directions.  This is usually 4 minutes or under. 

We served this with a fresh loaf of bread and it was incredibly filling. Pity I didn't snap a photo of the soup in a bowl.  It's a pretty presentation, if I may say so :-)

Sharing this yummy stew with Souper Sunday at Kahakai Kitchen this week.  

Check out Deb's Pinto Bean Soup this week.

Also sharing with Beth Fish's Weekend Cooking Series.