"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Arlene Tobias Lingren


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)

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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