83% would make again
Turkey Shepherd’s Pie
October 27, 2020
for 6 servings
Mashed Potato Topping
- 2 lb yukon gold potato (910 g), peeled if desired, diced
- 1 tablespoon kosher salt, divided, plus 1/2 teaspoon
- 2 tablespoons unsalted butter
- ¼ cup milk (60 mL)
- 4 oz shredded cheddar cheese (115 g), divided
- 2 tablespoons unsalted butter, divided
- 1 ½ lb ground turkey (675 g)
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 large carrot, dicedd
- ½ teaspoon kosher salt
- 2 cloves garlic, minced
- 2 large parsnips, peeledd and diced
- ½ cup green beans (75 g), trimmed and chopped on the bias
- 2 packets McCormick® Turkey Gravy Mix
- 1 tablespoon all purpose flour
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ¾ cup milk (180 mL)
- 1 cup chicken stock (240 mL)
- Calories 570
- Fat 29g
- Carbs 51g
- Fiber 4g
- Sugar 8g
- Protein 23g
Estimated values based on one serving size.
- Make the mashed potato topping: Add the potatoes to a large stockpot and fill with cold water until the potatoes are covered by about 1 inch. Add 1 tablespoon salt. Bring to a boil over medium heat and cook until the potatoes are fork-tender, 10–12 minutes.
- Drain the potatoes, then return to the pot. Add the butter, milk, and remaining ½ teaspoon salt, and mash until the potatoes are smooth and creamy. Fold in 2 ounces of cheddar cheese. Set aside.
- Preheat the oven to 350°F (180°C).
- Make the filling: Melt 1 tablespoon butter in a large skillet over medium heat. Add the ground turkey and cook for 6–8 minutes, until browned. Remove the turkey from the pan and set aside.
- Melt the remaining tablespoon of butter in the same skillet. Add the onion, celery, carrot, and ½ teaspoon salt, and cook for 5–6 minutes, until the onion is translucent and the vegetables are beginning to brown. Add the garlic and cook for 1 minute more, until fragrant.
- Add the parsnips, green beans, and cooked ground turkey and stir to combine.
- Add the McCormick® Turkey Gravy Mix, flour, pepper, thyme, sage, milk, and chicken stock, and fold into the filling until well incorporated. Bring to a simmer and cook for 3–4 minutes, until the sauce begins to thicken. Remove the pan from the heat and transfer the filling to a 2-quart casserole dish.
- Spread the potatoes evenly over the filling, smoothing the top. Top with the remaining 2 ounces shredded cheese.
- Bake the shepherd’s pie for 30 minutes, or until bubbling and browned on the top. Let rest for 10 minutes before serving.