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1
For the mashed potato topping: Chop the red potatoes in half, leaving the peel on (peel-in mashed taters are wunderbar!
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2
).
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3
Bring a full pot of water to a boil and add the red potatoes.
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Allow potatoes to cook until theyre tender yet still firm when poked with a fork, about 10 to 15 minutes.
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5
Strain the water off the potatoes and allow potatoes to cool slightly.
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6
Place the potatoes in a large bowl and mash them with a potato masher.
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7
I like leaving the potatoes chunky for shepherds pie, but if you prefer smooth potatoes, you can also do this process in a blender.
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Add the olive oil and cheese and mash to incorporate.
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Salt the potatoes to taste.
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If the potatoes are too dry, add some milk to reach your desired consistency.
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Set potatoes aside.
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12
For the filling: In a large pot, saute the onion in olive oil over medium heat until it begins to turn translucent, about 5 minutes.
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Add the carrots and saute until onion begins turning brown, about 8 minutes.
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Add the garlic and continue to saute about 2 minutes before adding the celery and green beans.
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15
Cook about 3 to 5 minutes before adding the ground turkey.
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Push veggies to the sides of the pot and add the ground turkey.
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Allow the turkey to brown but avoid cooking it all the way through just yet.
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(You can also brown the turkey in a separate skillet if there is not enough room in the pot to adequately brown the meat).
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Add the Guinness and balsamic vinegar and allow the mixture to come to a gentle boil.
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20
Make a roux in a small separate saucepan.
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Heat the butter over medium until its melted.
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Add the brown rice flour and whisk it into the butter until completely smooth.
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Begin adding the chicken broth a little at a time (about 1/8 cup), allowing the mixture to thicken and bubble between additions.
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Continue adding the chicken broth and keep the mixture at a gentle boil, whisking constantly until all the broth is all incorporated.
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The mixture should be thick and creamy.
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Add the roux in with the meat/vegetables.
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Stir to incorporate and allow the mixture to return to a gentle boil.
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Add in the chard leaves and cook until the vegetables are all soft (but not mushy!)
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and the turkey meat is cooked all the way through.
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30
This took me about another 10 minutes, but depending on the size of your veggies, this could take longer!
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31
Preheat the oven to 375 degrees F.
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Pour the stew into a casserole dish.
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Spread the mashed potatoes over the stew evenly.
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Bake in the oven until the stew begins to bubble and the potatoes crisp up on the tops, about 30 to 40 minutes.
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35
Remove from the oven and serve in bowls with a hearty slice of Irish soda bread!
