One of the problems I have with moving is that I have a LOT of stuff. Especially when it comes to the kitchen. I am not exageratting when I say that half of our storage unit is San Diego is kitchen stuff. Dishes, pots, pans, appliances, cupcake liners, cooking tools, towels, cupcake liners, baking tools, corning ware, cupcake liners…. See what I mean? So. Much. Stuff. But all of that is fine because it can be stored and it can and will all be used again (and I actually get to go through it when we are back in San Diego and pick out some of the more important stuff to bring back to China!) But what wasn’t so fine was the amount of food in my pantry and refrigerator that couldn’t very make it China, but also can’t be stored to wait for our return.
So during my last week in San Diego I was left with arduous task of sorting food. What could I give away to friends? What (if anything!) could be stored? What could I use before I left? What would (sadly) need to be pitched.
In the end I decided to make a box of dry goods that could safely be stored for 2 months and eventually go back to China with me. I also labeled a few bags and set them just outside of the trash area at the apartment complex (I went back and forth about this, but in the end I would see the same few homeless people going through and picking out bottles/cans every morning and I thought maybe they would appreciate a few boxes of [good] snacks and if not it was right there and could go out with the trash. I would have handed them to them myself but my schedule was crazy that last week). I also was able to give some things away to friends and very few things needed to actually be thrown away.
This meal actually started out as just an attempt to use up remaining perishable foods and it turned into something much more memorable. Warm and comforting. Rich and filling. As an added bonus, I really appreciated having the left overs in a time that may have otherwise been filled with fast food, as I did all of my last minute packing and moving.
2 Tbsp olive oil
1 medium carrot, diced
1 celery stalk, diced
1 clove garlic, minced or pressed
1/2 small-medium onion, diced
2 tsp fresh rosemary, finely chopped*
1 tsp fresh thyme, finely chopped
Kosher salt to taste
1 lb ground turkey**
3/4 cup frozen vegetables, I used lima beans, corn, and peas
1/2 tsp pepper
pinch (~1/4 tsp) nutmeg
1 cup chicken broth
2 Tbsp corn starch
2 Tbsp cold water
1/2 cup milk
1 1/2-2 cups mashed potatoes***
* I think that the fresh herbs were what really made this dish shine. You can substitute dry if you need to (adjusting the amounts since dry herbs have a more concentrated flavor) but if you have access to fresh, use them!
**Typically Shepherd’s Pie is made with beef or lamb, but turkey is what I had on hand.
***I had leftover mashed potatoes, but I would guess 4-5 medium or 3-4 large potatoes for this amount of meat, mashed anyway you like, in my case with s&p, garlic, butter, milk, and sour cream.
Preheat oven to 375.
Heat olive oil in a large skillet or dutch oven over medium-high heat. Add the onion, celery, garlic, and carrots and cook for 3-4 minutes, or until the onions are tender, stirring occasionally. Add the fresh rosemary and thyme cook until fragrant, about 30 seconds. Add the ground turkey, season with salt, pepper and nutmeg, then cook until the meat has browned and starts to stick to the bottom of the pan. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the frozen vegetables and bring to a simmer. While the broth is coming to a simmer, whisk together the corn starch and cold water then stir into the simmering broth. Cook for 1 minute or until it starts to thicken then reduce the heat to medium-low, add the milk and cook for another minute.
If you were using a skillet, carefully transfer the contents of the skillet to a baking dish, other wise just make sure the mixture is evenly distributed around the bottom of the dutch oven. Carefully spread the mashed potatoes over the mixture (I found it was easiest to drop heaping spoonfuls all over then use the back of the spoon to “meld” the heaps together). Place the baking dish or dutch oven in preheated oven and cook for 15 minutes, then turn oven to broil and cook for an additional 3-4 minutes or until the peaks of the potatoes start to turn golden brown.
Sunny Side Up original recipe, inspired by the many Shepherd’s Pie I’ve eaten throughout my life