Turkey & Bacon Shepherd's Pie

I forgot again so no picture.  It's a shame too because this looked beautiful when it came out of the oven.

4 medium potatoes, peeled & cubed
4 slices bacon, cut into 1" pieces
1 pound ground turkey
2 tsp paprika
2 tsp cumin
2 tsp dried thyme
Salt & pepper, to taste
1 medium onion, chopped
2 carrots, diced
3 celery ribs, diced
1 small bell pepper, any color, diced (I used about a 1/2 c diced out of my freezer)
Additional veggies - whatever you have, about 2 cups.  I used frozen broccoli
2 Tbl flour
1 cup stock, chicken, veggie, whatever you have at the ready
1 egg, beaten
3 Tbl butter or margarine

Bring a medium pot of salted water to boil and cook the potatoes.  Bring to a boil then reduce heat to a simmer for 10 to 12 minutes.

Once the potatoes are on, toss the bacon into a large skillet over medium-high heat.  Cook until about half way brown and add the turkey.  Break it up and brown the turkey.  Add the paprika, cumin, thyme, salt & pepper. Once the turkey is brown, add the onions, carrots & celery.  Add a splash of liquid, cover and cook about 5 minutes. If the extra veggies you are using are raw (not frozen or canned), add them now too.  If they are frozen/canned, add them and the bell pepper after the 5 minute cooking time and cook for an additional 2 minutes.  Stir in the flour and cook for 2 more minutes.  Stir in the stock and simmer until the potatoes are ready.

Preheat the oven broiler with a rack that'll put your casserole dish about 5 inches from the broiler.

Once the potatoes are tender, add a couple spoonfuls of cooking water to your beaten egg to temper it, then drain the potatoes.  Return the pan to the hot, but off burner to help dry the potatoes a smidge.  Mash with butter, salt & pepper then add in the egg.  Add a bit of milk/soymilk if they are too stiff.

Pour the turkey mixture into an oven-safe casserole.  Spoon and spread the mashed potatoes over the casserole.  Cook under the broiler until the mashed potatoes start to turn golden around the edges. Mine took about 8 minutes.  Serve with a side salad and you have an amazingly yummy, very hearty and satisfying winter meal.  YUM!

Wilted Cabbage with Bacon

Certain family members (cough, Jason, cough) don't like cooked cabbage.  (He claims it's a texture thing).  So I'm always trying to come up with new ways to make, essentially, cole slaw with all the cabbage I get from either my own garden or my farmer friend. Tonight, I came up with a slightly cooked, but still crunchy dish that satisfied both the picky cabbage eater AND my desire for something WARM.

Wilted Cabbage with Bacon

4 slices Bacon, cut into small pieces
1/2 medium Onion, diced
3 large cloves Garlic, diced
1 medium Cabbage, sliced/chopped
1/2 cup Vinegar, herbed if you have it

Cook the bacon in a 10" or larger skillet over medium heat.  I used my trusty cast iron.  Remove bacon when it's done but not too crispy.  Leave the bacon dripping in the pan and add the onions.  Once the onions are starting to become translucent, add the garlic.  Cook 1 minute longer than add the cabbage, stirring everything together.  Cover and let cook for 5 to 8 minutes or until the cabbage is warm and starting to wilt. Add the bacon back to the skillet, cook for another 2 minutes to reheat the bacon.  Drizzle the vinegar over the cabbage and serve.

YUM!  Tonight as I was serving dinner, and I served Jason a large helping of cabbage, my mother-in-law suggested maybe I'd given him too much cabbage.  I responded "He's going to eat that cabbage and he's going to like it."  And he did.