Shepherd's Pie
A classic comfort food recipe
Servings 10 servings
Ingredients
- 2 lbs. ground turkey
- 1 medium onion diced
- 3 large carrots diced
- 3 stalks of celery diced
- 1 8 oz. pack of mushrooms diced
- 1/2 teaspoon sat
- 1/4 teaspoon black pepper
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 1/3 cup chicken broth
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 cup frozen peas
- 4 cups diced potatoes
- 1/2 cup butter
- Splash of milk
- salt and pepper to taste
Instructions
- In a large skillet sauté onion, celery, carrots, and mushrooms for about 5 minutes until they are tender.
- Add the ground turkey and sauté until cooked through. Season with salt and pepper, then remove from pan and set aside.
- In the same pan, add flour and spices and sauté for approximately 2 minutes, stirring constantly.
- Add in the tomato paste, and stir for another minute, stirring constantly.
- Add the broth, Worcestshire sauce, and Italian seasoning and simmer until it thickens.
- Add the peas and meat mixture back into the pan and simmer for an additional five minutes.
- Place the filling in a 9x13 glass casserole dish and set in the fridge to cool.
- While it cools, place 4 cups of diced potatoes into a pot of water and boil for 20 minutes or until potatoes or tender.
- Remove all but about 1 cup of the potato water, and then add 1⁄2 a cup of butter and a splash of milk. Once butter has melted mash up the potatoes until they are smooth and creamy and add salt and pepper to taste.
- Once the filling has cooled, top with the mashed potatoes.
- Place the Shepherds pie into the oven and bake at 400 for about 20 minutes or until the filling is bubbling. Broil for an additional 5 minutes or so if a crispy top is desired.