TURKEY SHEPHERD’S PIE

Turkey Shepherd’s Pie is a lighter, healthier version of the traditional dish, replacing the usual lamb or beef with lean ground turkey. It’s a hearty, comforting meal made with a savory turkey and vegetable filling, topped with creamy mashed potatoes and baked until golden and bubbling. This dish is perfect for using up leftover turkey or when you’re craving something cozy and satisfying.

Ingredients:

For the filling:

• 1 lb ground turkey
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)
• 1 cup chicken or turkey broth
• 1 tablespoon flour (or cornstarch for gluten-free)
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter

For the mashed potato topping:

• 2 lbs potatoes (Yukon Gold or Russet), peeled and quartered
• 1/4 cup butter
• 1/2 cup milk or cream
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional, for extra flavor)

Instructions:

1. Prepare the mashed potatoes: Boil the potatoes in salted water for 15-20 minutes, or until tender. Drain and mash them with butter, milk, salt, and pepper. Stir in Parmesan cheese for extra flavor (if using). Set aside.
2. Cook the turkey: In a large skillet, heat the olive oil or butter over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon. Once the turkey is browned, remove it from the pan and set aside.
3. Sauté the vegetables: In the same skillet, add the chopped onion, carrots, celery, and garlic. Cook for 5-7 minutes until softened. Stir in the tomato paste and cook for another minute.
4. Make the sauce: Sprinkle the flour over the vegetables and stir to combine. Gradually add the broth while stirring to avoid lumps. Add the Worcestershire sauce, thyme, and rosemary. Let the sauce simmer for 5 minutes until slightly thickened.
5. Combine the filling: Return the cooked turkey to the skillet and stir in the frozen peas. Season with salt and pepper to taste. Let the mixture simmer for an additional 5 minutes.
6. Assemble the shepherd’s pie: Preheat the oven to 400°F (200°C). Transfer the turkey and vegetable mixture into a large baking dish. Spread the mashed potatoes evenly over the top, using a fork to create ridges for a crispy finish.
7. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges. For extra browning, broil the pie for 2-3 minutes at the end.
8. Serve: Let the Turkey Shepherd’s Pie cool for a few minutes before serving. Garnish with fresh thyme or parsley, if desired.

This Turkey Shepherd’s Pie is a delicious, lighter alternative to the traditional version, offering all the comforting flavors of a classic dish while being leaner and packed with veggies. Enjoy with a side salad or on its own!