Shepherd's Pie with Turkey

A comforting casserole featuring a savory ground turkey and mixed vegetable filling, topped with creamy mashed potatoes and baked until golden brown.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 2
• Cuisine: British
• Difficulty: Medium
• Cost: $4.37/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• bake

Ingredients

• 1 pound Russet potatoes (peeled and cubed)
• 2 tablespoon butter
• 0.25 cup milk
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 tablespoon olive oil
• 0.75 pound ground turkey (lean)
• 0.5 yellow onion (medium, diced)
• 1 carrot (medium, diced)
• 0.5 cup frozen peas
• 0.5 cup frozen corn
• 2 clove garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon all-purpose flour
• 1.5 cup chicken broth
• 1 tablespoon Worcestershire sauce

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. For the mashed potatoes: Place 1 pound peeled and cubed Russet potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well.
3. Return the potatoes to the hot pot. Add 2 tablespoons butter, 1/4 cup milk, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mash until smooth and creamy. Set aside.
4. For the filling: Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add 3/4 pound ground turkey and cook, breaking it up, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the turkey aside.
5. Add 1/2 diced yellow onion and 1 diced carrot to the skillet. Cook until softened, about 5-7 minutes.
6. Stir in 2 cloves minced garlic, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Cook for 1 minute until fragrant.
7. Sprinkle 1 tablespoon all-purpose flour over the vegetables and stir, cooking for 1 minute to create a roux.
8. Gradually whisk in 1 1/2 cups chicken broth and 1 tablespoon Worcestershire sauce, stirring constantly until the sauce thickens. Bring to a simmer.
9. Stir in the cooked ground turkey, 1/2 cup frozen peas, and 1/2 cup frozen corn. Season the filling with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper.
10. Spoon the turkey and vegetable filling into an oven-safe casserole dish (or keep in the skillet if it's oven-safe). Top evenly with the prepared mashed potatoes, using a fork to create ridges.
11. Bake for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbly.
12. Let rest for 5-10 minutes before serving.

Notes

For a golden brown crust on the mashed potatoes, you can broil for the last 2-3 minutes, watching carefully to prevent burning. Any leftover cooked vegetables can be added to the filling.

Nutrition (per serving)

• Calories: 920
• Protein: 59.5 g
• Carbohydrates: 88.5 g
• Fat: 37.8 g
• Fiber: 12.3 g
• Sodium: 1450 mg
• Saturated Fat: 14.5 g
• Sugar: 10.1 g
• Cholesterol: 170 mg