Turkish Shepherd's Pie with Creamy Mash

A hearty Turkish-inspired shepherd's pie featuring spiced ground beef and vegetables under a creamy, cheesy mashed potato topping, baked until golden and bubbling.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: Turkish
• Difficulty: Medium
• Cost: $4.25/serving

Dietary

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

Tags

• classic
• bake
• comfort food
• savory
• crowd-pleaser
• rich

Ingredients

• 2 pound Russet potatoes (peeled and quartered)
• 0.25 cup milk
• 2 tablespoon butter
• 0.5 cup mozzarella cheese (shredded)
• 0.5 teaspoon salt (divided)
• 0.25 teaspoon black pepper (divided)
• 1 tablespoon olive oil
• 1.25 pound ground beef (80/20 lean)
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 0.5 cup green bell pepper (diced)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 1 can diced tomatoes (undrained)
• 0.5 cup beef broth

Instructions

1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the peeled and quartered Russet potatoes and cook until very tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add the milk, butter, 1/4 cup shredded mozzarella cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mash until smooth and creamy. Set aside.
3. While potatoes cook, heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 6-8 minutes. Drain any excess fat.
4. Add the chopped yellow onion, minced garlic, and diced green bell pepper to the skillet. Cook until vegetables are softened, about 5-7 minutes.
5. Stir in the ground cumin, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.
6. Pour in the diced tomatoes and beef broth. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
7. Spoon the mashed potatoes over the beef mixture in the skillet, spreading evenly to cover. Sprinkle with the remaining 1/4 cup shredded mozzarella cheese.
8. Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling. Let stand for 5 minutes before serving.

Notes

To achieve a crisper mashed potato topping, you can use a fork to create ridges before baking. This pie freezes well too, wrapped tightly in foil and then plastic wrap.

Nutrition (per serving)

• Calories: 780
• Protein: 45 g
• Carbohydrates: 58 g
• Fat: 42 g
• Fiber: 8 g
• Sodium: 880 mg
• Saturated Fat: 20 g
• Sugar: 7 g
• Cholesterol: 150 mg