Casserole Sydney

Casserole Sydney Recipe Videohttps://youtu.be/Gz2fDKW-Z042024-04-26
Casserole Sydney

Casserole Sydney

Yield 8
Author Squirrl
Prep time
30 Min
Cook time
1 H & 30 M
Total time
2 Hour
I am a fan of the Girls Play channel on YouTube.  I asked if any of the girls wanted a custom recipe developed for them and Sydney jumped at the chance.  She loves potatoes, ground meats, casseroles, and shepherd's pie. This recipe is a love note to all of those things.

Ingredients

  • 5 lbs Yukon Gold potatoes
  • 1 lb frozen peas
  • 2 tbsp extra virgin olive oil
Filling
  • 2 lbs 85/15 ground turkey
  • 6 oz shallots
  • 1 large carrot
  • 1 large rib of celery
  • 2 tbsp neutral oil
  • 1 10.5 oz can of Cream of Mushroom Soup with Roasted Garlic
  • 2 tsp Morton's Kosher Coarse Salt, adjust to taste
  • fresh cracked black pepper, to taste
Mash
  • 1 cup sour cream
  • 1/4 cup unsalted butter
  • 2 tsp Morton's Kosher Course Salt, adjust to taste
Optional
  • 2 lemons
  • 1 bunch Italian parsley
  • 2 clove garlic
  • extra virgin olive oil

Instructions

Potatoes
  1. Wash, peel, and rinse your potatoes.
  2. Slice roughly 1/3 of the potatoes into 1/8 inch rounds using a mandoline or very sharp knife. You will need enough slices to cover 2 8"x8" casserole dishes twice (two layers of slightly overlapping slices). Cover and set aside the potato slices.
  3. Cut the remaining potatoes into large equal sized chunks and place them into a large pot with enough water to cover them.
  4. Salt the water and place the pot over high heat to bring it to a boil.
  5. Move on to the filling while waiting for the water to boil. Check potatoes occasionally for doneness. We are looking for fully cooked tender potatoes.
Filling
  1. Halve and peel 6 ounces of shallots. Slice into 1/8" half moons. Grate 1 large carrot on the coarse holes (1/4" holes). Finely chop 1 large celery stalk.
  2. Add 2 tbsp of neutral oil to a non-stick pan over medium-high heat. Once the oil begins to shimmer add in your shallots, carrot, celery, black pepper to taste, and 2 tsp of salt.
  3. Sautee while stirring often until tender and beginning to take on some color.
  4. Add in the ground turkey and continue cooking until cooked through and most of the moisture has been cooked out of the pan.
  5. Remove from heat and mix in 1 can of cream of mushroom soup. Taste and adjust salt if necessary. Set aside for later.
Mash
  1. Once the boiled potatoes are fully tender, drain and return to the pot.
  2. Mash the potatoes with a masher, ricer, or any other method that works for you.
  3. Add butter, 2 tsp salt, and 1 cup sour cream to the mash and mix in well. I prefer an electric hand mixer for this step but do what works for you.
  4. Taste and adjust salt if necessary.
Assembly
  1. Preheat oven to 350F.
  2. In two 8x8 casserole dishes drizzle in enough extra virgin olive oil to coat the bottom of the dishes.
  3. Lay in potato slices to create a single layer of slightly overlapping potatoes. Crack black pepper over the layer of potatoes.
  4. Spoon 1/4 of your mixture into each dish and gently smooth it out into an even layer.
  5. In one of the dishes, sprinkle a layer of frozen peas to cover the filling fully. Smooth out.
  6. Repeat the potato, filling, and peas layers 1 more time.
  7. Dollop the mashed potato over the surface of the casseroles. Carefully smooth the mash with a spatula or other appropriate device.
  8. With a fork drag lines into the surface of the mash to create texture. This will give nice crispy bits when the dish is finished.
  9. Place both casseroles on a large baking sheet (to catch any bubble over) and place them into the upper third of the oven.
  10. Bake time will be roughly 1 hour but start checking doneness at 40 minutes. The primary indicator of doneness on this will be the sliced potato layers. You can probe the center of the casserole with a butter knife and once there is little resistance to the knife you can consider the dish fully cooked.
  11. At this stage set your oven to low broil to finish browning the top. Keep a careful eye on the top while it browns as it is easy to go to far and burn it. Remove from the oven when nicely browned and crispy. A fork dragged across the top should sound scratchy.
  12. Allow to rest for 30 minutes. Cut into squares and serve.
Optional
  1. Mince parsley and add to a medium bowl. Add the zest of 2 lemons, juice of 1 lemon, and 2 grated cloves of garlic. Pour in a couple tablespoons of extra virgin olive oil and mix well.
  2. Serve the dish topped with saucy gremolata for a hit of fresh and tangy flavors to balance the deep rich flavors of the casserole. Alternately, serve the sauce on the side.
dinner, casserole
American
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