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Shepherd's Pie Recipe

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This recipe for Shepherd's Pie, by , is from A Collection of Recipes by Mark and Mom, 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!



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

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.




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