If you’re in the mood for a meaty, savory, comfort food classic, try this Turkey Shepherd’s Pie! Vegetables and ground turkey covered in a gravy sauce, topped with mashed potatoes and Parmesan, baked until golden.
- 4 medium yellow potatoes, small diced
- 1 medium yellow onion, minced
- 2 medium carrots, small diced
- 2 tbsp extra virgin olive oil
- 1 small bunch Italian (flat-leaf) parsley, minced
- 1 ½ lb ground turkey
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 4 cloves garlic, minced
- 4 tsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 16 fl oz (2 cups) chicken or vegetable broth
- ½ cup frozen peas
- ½ cup frozen corn
- 2 tbsp butter, unsalted
- 4 fl oz (½ cup) chicken or vegetable broth
- ½ tsp garlic powder
- ¼ tsp salt
- 1 oz Parmesan cheese, grated
- Add the potatoes to a large pot and cover with hot water (from the tap). Bring to a boil; reduce heat and simmer, 12-13 minutes, until potatoes are fork-tender.
- Heat a large skillet over medium heat. Once the skillet is hot, add 2 Tbsp olive oil and swirl to coat the bottom.
- Add the carrots and onion to the skillet; cook, stirring frequently, until softened, 4-5 minutes.
- Add the ground turkey to the skillet and break it apart with a spatula. Add half of the minced parsley and the rosemary, thyme, salt, and pepper. Cook, stirring occasionally, until the meat is browned, 7-8 minutes.
- Preheat oven to broil on high.
- Add the Worcestershire sauce and garlic to the skillet. Cook, stirring occasionally, for 1 minute.
- Add the flour and tomato paste to the skillet. Stir well, then add the broth, peas, and corn. Bring to a boil over high heat, then reduce heat to low and simmer for 6 minutes, stirring occasionally.
- Once the potatoes are done, drain and return to the pot. Add the butter, broth, garlic powder, and salt; mash with a potato masher until smooth.
- Transfer the turkey mixture to a medium baking dish and spread evenly. Top with mashed potatoes and Parmesan. Place in the oven and broil for 2-3 minutes, until the cheese begins to brown.
- To serve, divide the Shepherd’s pie between plates and garnish with remaining parsley.