About This Recipe:
To be honest, I actually had never tried shepherd’s pie prior to making this dish at home. I don’t often find myself eating at Irish pubs, and shepherd’s pie is traditionally made with ground lamb, which I do not eat. However, it is still really delicious and hearty with ground turkey or chicken, and who doesn’t like mounds of mashed potatoes on top of meat and vegetables?
This isn’t the quickest recipe because you have to prepare the mashed potatoes and filling on the stovetop, and then let it all bake together, but it is pretty simple and worth the different steps! It’s a fun and healthy recipe to add to your rotation if you have a bit of extra time at home.
Ingredients (6 servings)
-2 lbs red skin potatoes, peeled and diced
-1/4 cup milk
-3 tbls cream cheese or butter
-Salt and pepper
-1 large yellow onion, diced (1 cup)
-3 large carrots, peeled and diced (1 cup)
-1.5 lbs ground turkey
-3 tbls all purpose flour
-2 tbls tomato paste
-2 tsps fresh thyme
-1 cup peas (fresh or frozen)
-3/4 cup low sodium chicken stock
-1/4 cup fresh parsley, chopped
-Salt and pepper
Instructions (1 hour 10 minutes)
1. Mashed potatoes:
-In a large pot, bring water to a boil and cook the potatoes until they are fork tender (about 10-15 minutes depending on the size.)
-Drain the potatoes well and mash together with the milk and cream cheese. Season with salt and pepper.
2. Turkey filling:
-In a large cast iron skillet over medium high heat, pour in 1-2 tbls of olive oil. Sauté the onion and carrots until they are soft and start to caramelize (about 6 minutes.)
-Add in the ground turkey and fully cook for 5-7 minutes. Season with salt and pepper. Sprinkle the flour over the top and stir and cook for another minute.
-Stir in the tomato paste, thyme, and peas. Then pour in the chicken stock and simmer for 5 minutes to let the filling thicken. Toss in the parsley.
3. Put together:
-Top the filling mixture with the mashed potatoes and bake at 400 degrees F for 30 minutes.