Turkey Shepherd’s Pie


Turkey Shepherd’s Pie is a wonderful alternative to the traditional recipe… and just as tasty… possibly even better!
You can certainly do a shortcut here … without sacrificing flavor.  The first shortcut…. Either purchase ready-made mashed potatoes (Simply Potatoes brand is an example) or use leftover mashed potatoes from a previous night’s meal.
I gave you instructions for my Creamy Mashed Potatoes… however.. you can use your own favorite recipe if you desire.
I used a packet of Knorr Roasted Turkey Gravy.. before you turn your nose up at it…. Consider why I did it instead of making a “gravy”  from butter flour and chicken broth…. in one word… flavor… You certainly can make the gravy but be prepared to add some spices.. otherwise it will be bland.
If you want to make it without the Knorr Roasted Turkey Gravy packet… use 1 tablespoon flour… sprinkle it over the meat and vegetables (in place of the gravy packet in the recipe) and add ¾ cup chicken broth and sprinkle ¼ teaspoon dried thyme over it as well.  make sure the flour is well mixed into the mixture before slowly adding the chicken broth so you don’t have lumps. Stir well as you add the chicken broth.
If making the gravy, instead of plain chicken broth.. you could also use Turkey broth or Roasted Chicken broth… there are brands that have these varieties, although they can be difficult to find, depending on where you live.
Believe it or not, I had a hard time finding frozen carrots and peas (mixture)… so I used fresh carrots… I like to use those small Belgian carrots you find in the bags in the Produce section of the grocery store.  I just slice them up, they’re the perfect size.
When browning the meat and cooking the vegetables, they will draw a lot of moisture into your pan… that’s okay… it will cook down as it cooks in the skillet.
I used mushrooms in this recipe.. we like them… although not completely traditional.. it’s a great addition, feel free to leave them out if you prefer.
This recipe will serve 4.
I’d recommend a side salad to go with this to complete your meal.
I hope you try this .. it’s delicious!

Recipe:  Turkey Shepherd’s Pie
All you need:
1 pound ground turkey
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
½ cup sliced fresh carrots
1 pkg. (8 oz.) fresh mushrooms, sliced
1 packet Knorr’s Roasted Turkey Gravy *See TIPS for alternatives
¾ cup water
1 tablespoon Worcestershire sauce
2 tablespoon ketchup or tomato paste
1 cup frozen peas, partially thawed
Mashed Potatoes
1/3  cup plus a small amount to sprinkle shredded cheddar cheese
¼ cup sliced green onion
For the Mashed Potatoes:
4 large potatoes (Yukon Gold preferred), peeled and cubed

4-6 tablespoons butter

½ cup milk

¼ teaspoon pepper

3 tablespoons heavy cream

Salt to taste

All you need to do:
Preheat the oven to 350 degrees F.
In a large skillet, heat the olive oil and crumble the meat.  Brown the meat and diced onions and garlic over medium high heat.

When meat is fully cooked, drain off any excess fat.

Add the mushrooms and fresh carrots and continue cooking until mushrooms and carrots begin to soften.

Sprinkle the gravy packet over the meat mixture and stir.

Add the water and mix well.

TIP: If you’re not using the gravy packet and you’re making it with flour and chicken broth and you’re not the best at sprinkling the flour… you can add the flour to the chicken broth in a larger measuring cup or medium bowl… whisk vigorously until the flour is well incorporated into the chicken broth.

Add the Worcestershire Sauce and ketchup (or tomato paste), stir well to incorporate.

Cook until the carrots are fork tender but not mushy.

Add the peas, stir well.  Note:  I only partially thaw the frozen peas… they will cook when the pie is in the oven,  this way they don’t get mushy.

Salt and pepper to taste.

To Make the Mashed Potatoes:

Peel and dice the potatoes… making sure the pieces are the same size so they cook in the same amount of time.

Place in a large pot with 1 tablespoon salt and cover with water and bring to a boil.

Turn down the heat and simmer the potatoes about 20 minutes or until fork tender.

Drain and return to the pot or place into the bowl of an electric mixer.

Heat the milk and 4 tablespoons butter until butter is just melted.

Mash the potatoes until desired consistency.

Add the milk and butter mixture and stir.

Add the heavy cream and stir.

Add the ground black pepper and stir.

Salt to taste.

Stir in the shredded cheddar cheese and green onions.

Be sure to have a little shredded cheese left to sprinkle on top.

To assemble the pie:

Spread the meat mixture in a 9 inch pie dish or casserole or individual dishes.

Spread the mashed potatoes over the meat mixture.

Sprinkle some shredded cheddar cheese over the top of the potatoes.

Place dish on a foil lined cookie sheet so if the pie bubbles over it doesn’t make a mess in your oven (mine did not bubble over).

Bake at 350 degrees F for approximately 25 minutes or until potatoes begin to brown a bit and the pie is bubbly.

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