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Turkey Shepherd’s Pie with Garlic Mashed Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large skillet
  • Medium saucepan
  • Potato masher
  • 9x9 baking dish

Ingredients
  

  • 1 lb ground turkey
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 cup frozen peas
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 4 medium russet potatoes, peeled and cubed
  • 4 cloves garlic, peeled
  • 4 tbsp butter
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Preheat the oven to 400°F. Heat a large skillet over medium heat and add the ground turkey. Cook until no longer pink, breaking it up as it browns.
  • Add the diced onion and carrots to the skillet. Cook for 5 minutes until the vegetables start to soften. Stir in the minced garlic and cook 1 minute more.
  • Sprinkle the flour over the turkey mixture and stir for 1 minute. Slowly pour in the chicken broth and Worcestershire sauce. Add the peas, salt, pepper, and thyme. Simmer for 3 to 4 minutes until the sauce thickens slightly.
  • While the filling simmers, place the cubed potatoes and whole garlic cloves in a medium saucepan. Cover with water and bring to a boil. Cook until the potatoes are tender, about 12 minutes.
  • Drain the potatoes and return them to the saucepan. Add the butter, milk, salt, and pepper. Mash until smooth and creamy.
  • Spread the turkey filling evenly in a 9x9 baking dish. Spoon the garlic mashed potatoes over the top and spread to cover completely.
  • Bake for 20 minutes until the potato topping is lightly golden at the edges. Let rest 5 minutes before serving.

Notes

Make the filling a day ahead and store it in the fridge so you only need to mash the potatoes and bake when you are ready to eat. For extra creamy potatoes, warm the milk before adding it. Leftovers reheat well in the microwave with a splash of broth stirred into the filling to keep it moist.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Medium saucepan, Potato masher, 9x9 baking dish