Ingredients: |
Ingredients: 4 pounds potatoes, peeled and cubed
1 tsp salt
1/2 cup milk
1 Tblsp sour cream
1/4 cup butter
2 cups grated cheddar cheese, divided
1/2 tsp pepper
1 Tblsp vegetable oil
1 large onion, minced
1 1/2 pounds ground turkey
3 (1 oz) packets brown gravy mix
2 1/2 cups water
1 (16 oz) bag frozen mixed vegetables
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 tsp seasoned salt
1/4 tsp pepper
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Directions: |
Directions:Place potatoes in a large pot and fill with water 2 inches above potatoes. Season with 1/2 tsp salt and bring to a boil over high heat. Reduce heat to medium-high, cover pot tightly with lid and continue to boil at least 20 minutes or until potatoes are fork tender. Drain over sink in a large colander. Return the potatoes to pot and immediately add milk, sour cream, butter, 1 1/2 cups of the grated cheese, 1/2 tsp salt and pepper. Using a potato masher, mix ingredients together, breaking up potatoes until mixture reaches a creamy consistency. Place lid back on pot and set aside.
In a large saute pan, briefly heat vegetable oil over medium heat. Add onion and saute until soft, add turkey and brown until no longer pink. Drain excess fat. In a small mixing bowl, whisk the brown gravy mix with water. Stir the gravy mix, vegetables, ketchup, Worcestershire sauce, seasoned salt and garlic powder into saute pan. Bring to a boil, then turn to low and simmer for 45 minutes until vegetables are tender. Preheat oven to 375. Pour meat and vegetable mixture into a 9 by 13 pan or baking dish. Allow it to set for 5 minutes, or until mixture starts to thicken. Spread mashed potatoes over meat and sprinkle remaining 1/3 cup grated cheese over all. Bake for 30-45 minutes or until potatoes are golden brown. |
This recipe for Shepherd's Pie is from