Our Ground Turkey Shepherd’s Pie is savory, yet healthy comfort food that will give you all the cozy vibes. The rich-tasting turkey vegetable filling is baked with irresistible creamy mashed potatoes on top until they are golden and delicious. Serve it for a Sunday Supper or make it ahead for a weeknight dinner.
- 1 ½ pounds thin-skinned potatoes, peeled and cut into 1 ½-inch chunks (about 3 medium)
- 1 ½ teaspoon salt, divided
- 1/3 cup non-fat milk
- 4 tablespoons unsalted butter
- Freshly ground pepper to taste
- 1 tablespoon avocado oil or organic canola oil
- 1 pound ground turkey
- 3 cloves garlic, finely chopped
- 1 large onion, diced
- 8 ounces mushrooms, wiped clean and finely chopped
- 2 teaspoon paprika, plus more for garnish
- 1 ½ teaspoon dry thyme
- 1 teaspoon dry sage or rubbed sage
- 1 ¾ cups chicken broth, divided
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce or Tamari
- 1 tablespoon cornstarch
- 1 cup frozen corn kernels
- 1 cup frozen peas and carrots
- Preheat oven to 425 degrees F. Lightly coat a 2 ½ quart casserole dish with cooking spray or brush with oil.
- Place potatoes in a medium saucepan and cover with cold water. Add ½ teaspoon salt and bring to a boil over high heat. Reduce heat to a simmer. Cook until the potatoes are fork tender, 13 to 15 minutes.
- Drain the potatoes thoroughly and return to the saucepan. Add milk, butter, pepper and ½ teaspoon of the remaining salt and mash until smooth. Cover and keep warm.
- Meanwhile, heat oil in a large heavy skillet over high heat. Add turkey, garlic and onions and cook, breaking up the turkey with a wooden spoon until it is no longer pink and the onion is starting to soften, 5 to 7 minutes. Add mushrooms and ½ teaspoon salt. Cook, stirring often until the vegetables are softened, the liquid from the mushrooms has evaporated and the onions are browned slightly, 7 to 10 minutes.
- Add paprika, thyme, sage and pepper to taste and stir to coat.
- Stir 1 ¼ cup broth, ketchup and Worcestershire (or tamari) into the turkey mixture. Bring to a simmer stirring often. Stir the remaining ½ cup broth with cornstarch in a small dish. Stir slurry into the simmering turkey mixture while stirring constantly. Cook, stirring until the sauce is thickened and reduced slightly, about 3 to 6 minutes.
- Stir in corn, peas and carrots and remove the skillet from the heat.
- Pour turkey filling into the casserole dish. Spread the mashed potatoes over the turkey mixture. Sprinkle with paprika and pepper if desired.
- Transfer the casserole dish to the oven and bake until the sauce is bubbling along the edges, 15 minutes.
Can be prepared through step 8 up to 2 days ahead. Keep covered in foil in the refrigerator.
Place in the oven, uncovered and bake until an instant read thermometer reaches at least 165 degrees F when inserted in the center of the casserole, about 30 minutes.
Can be frozen up to 6 weeks. Cover with aluminum foil and then wrap with two layers of plastic wrap. (Seal in an extra-large Ziplock bag if you have one.) Freeze flat. Can be baked straight from frozen. Remove plastic, but keep covered in foil. Bake until it is no longer frozen in the center (test with a knife in the center.) This takes about 30 to 40 minutes covered. Then remove foil and continue baking until steaming hot, a digital thermometer registers 165 degrees F in the center and the top is starting to brown, about 30 minutes longer.
- Prep Time: 10 mins
- Active Time: 40 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Oven
- Cuisine: Mixed
- Serving Size: 1 3/4 cups
- Calories: 395
- Sugar: 10 g
- Fat: 18 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 20 g
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