Ground Turkey Shepherd’s Pie

Recipe tips

I love subbing in ground turkey in traditional ground beef recipes. If you’re trying to cut down on red meat try this turkey picadillo, turkey chili and this turkey taco soup. These tips will help you make the best ground turkey recipes.

1. Use a lean ground turkey, but not turkey breast. We need some fat for flavor and moisture. Turkey breast will not supply us with either.
2. That pale, grayish color ground turkey takes on when cooked is not appetizing at all. We solve that problem in this recipe with tomato sauce and colorful vegetables.
3. Those stringy pieces are impossible to break-up once they hit the hot skillet. They scream ground turkey before anyone gets a chance to taste your dish. Use a fork to gently press and fold the turkey to destroy the pattern. Don’t overwork the meat, combine it just enough to get rid of the strings.

Ingredients turkey filling

• 2 tablespoons Olive Oil
• 1 Medium Onion, finely diced
• 2 Large Carrots, peeled and diced
• 1 Celery Rib, diced
• 2-3 Garlic Cloves, minced
• 1 pound Ground Turkey, lean but not turkey breast – we used 93/7 (which is 93 percent lean and 7 percent fat)
• 1 teaspoon Salt
• ½ teaspoon Dried Oregano
• ¼ teaspoon Cumin
• ¼ teaspoon Black Pepper
• 8 ounce can Tomato Sauce
• 2 tablespoons Water
• ¾ cup Frozen Peas, cooked just enough to defrost, and drained
• Chopped Parsley, or other fresh herbs for garnish, if desired

Ingredients mashed potatoes

• 6 Medium Russet Potatoes, (about 2 pounds) peeled and cut into roughly 2 inch pieces
• 1 tablespoon Salt, for the water to cook the potatoes, plus ¾ -1 teaspoon for the finished mashed potatoes
• ¾ – 1 cup Whole Milk, warmed through
• 1-2 tablespoon Butter- we use two
• Pinch Black Pepper

You will also need:

• Casserole dish – we used a 1.5 quart oval casserole dish
• Large baking sheet

Instructions

• Heat the olive oil in a large, deep skillet or pot over medium heat; add the onions, carrots and celery. Cook the vegetables for 3-4 minutes, stirring frequently.

• Add the garlic to the skillet, and cook 1 minute, stirring frequently.
• Raise the heat to medium-high and add the ground turkey, salt, oregano, cumin and black pepper. Stir to incorporate all of the ingredients, and break up any large pieces with a wooden spoon or spatula.
• Cook the ground turkey for approximately 7-8 minutes until browned, and all rendered liquid has cooked out. Stir occasionally.
• Add the tomato sauce and 2 tablespoons water to the skillet, stir to combine. I like to add the water to the empty can of tomato sauce and give it a swirl, that way I get every last drop out.
• Lower the heat to medium-low, cover and cook for 10 minutes.
• Stir in the peas and cook, covered 3-4 more minutes.

Make the mashed potatoes

• Start the potatoes while the ground turkey cooks.
• Place the peeled and cut potatoes in a large pot and cover them with cold water by a couple of inches. Add 1 tablespoon of salt to the water.
• Place the pot over high heat and bring the water to a full boil. It will take about 7-8 minutes for the water to start boiling. When it’s boiling vigorously, lower the heat to medium so that the water is still boiling but not splashing everywhere.
• Cook the potatoes for 12-15 minutes or until they’re tender. They should break apart easily when pierced with a fork or knife.
• Use a large strainer to drain them completely. Add the potatoes back to the pot. I like to place the pot on the same burner that’s still hot (not on) to let any water left in the pot and on the potatoes dry off.
• Take the pot off the heat. Add the warm milk to the potatoes a little bit at a time, while mashing with a sturdy whisk or masher. Keep mashing and stirring until the potatoes are smooth. Add more or less milk as needed, depending on the consistency you like.
• When they’re done, add butter, salt and black pepper. Stir to combine and let the butter melt. Taste the potatoes and add more salt, if needed.
• Keep them warm until ready to use.

Build the shepherd’s pie and bake

Add the ground turkey mixture to a large, ovenproof casserole dish. Spoon the mashed potatoes evenly on top of the meat. Arrange the mash so that it covers the entire top.

Place the casserole dish on a large baking sheet just in case it bubbles. Bake the casserole for 30 minutes.

Garnish with chopped parsley or other fresh herbs if desired. Let the shepherd’s pie rest for 10-15 minutes before serving.

You may also like these comfort food recipes:

• Sausage Potato Soup
• Baked Spaghetti
• Turkey Meatloaf
• Stovetop Pot Roast
• Creamy Chicken and Rice Casserole