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Turkey Shepherd's Pie Recipe

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This recipe for Turkey Shepherd's Pie, by , is from Family, Food and Laughter, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arlene Tobias Lingren

Category:
Category:

Ingredients:  
Ingredients:  
2 Lg. Russet Potatoes
3 T. Butter and Half and Half

2 T. extra virgin olive oil (EVOO)
3 small carrots - peeled and chopped
1 Cup frozen pearl onions

1 LB lean ground turkey
1 T. Flour
1 Cup frozen peas
2 1/t. Rosemary - chopped
3/4 Cup chicken broth
Salt and Pepper to taste (S&P)

Directions:
Directions:
Cut potatoes into three pieces; put in pan, add salt & boil 20-25 minutes
Drain and lightly mash potatoes with 3 T. butter and H&H - Cover to keep warm and set aside.

Heat 2 T. EVOO in a large skillet; add carrots and pearl onions - cook until soft
Add turkey and cook until brown (about 6 minutes)
Stir in flour, and cook 3 more minutes.
Add peas, rosemary, S&P, and chicken broth - bring to a simmer - cook about 5 minutes.
Transfer toa 9-10" deep pie pan
Spread mashed potatoes over top
Bake @ 400 degrees until golden brown and headed through -
about 25 minutes

Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
You can pretty much add or subtract vegetables to your taste.
Would also work for lean ground meat instead of turkey.

 

 

 

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