Turkey Shepherd's Pie

Jessica Strayer

By
@JessicaStrayer

A little more light than normal


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Serves:

6

Prep:

25 Min

Cook:

45 Min

Ingredients

2 large
potatoes, peeled and cut into 2-inch pieces
1/4 c
velveeta cheese, cubed
1 Tbsp
butter, softened
2 Tbsp
olive oil
1 c
white onion, diced
2 medium
carrots, chopped
2 medium
celery stalk
1 lb
ground turkey
3 Tbsp
all purpose flour
1 Tbsp
rosemary, dried
1 tsp
thyme, dried
1/2 tsp
salt
1/4 tsp
black pepper
2 c
chicken stock, no salt

Directions Step-By-Step

1
Preheat oven to 400ºF.
2
Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add velveeta chesse and butter; mash until smooth, season to taste with salt and set aside.
3
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
4
Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes.

About this Recipe

Course/Dish: Turkey, Savory Pies
Other Tag: Healthy