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Turkey Shepherd's Pie

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  Sweet potato 1 Large, peeled and quartered
  Yukon gold potato 1 Large, scrubbed and quartered
  Low fat milk 1⁄4 Cup (4 tbs)
  Salt 1 1⁄4 Teaspoon
  Olive oil 2 Teaspoon
  Onion 1 Large, chopped
  Carrots 2 , diced
  Ground skinless turkey breast 1 1⁄4 Pound
  Chopped fresh thyme/3/4 teaspoon dried thyme 2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  All purpose flour 2 Tablespoon
  Reduced sodium chicken broth 1 1⁄4 Cup (20 tbs)
  Tomato paste 1⁄4 Cup (4 tbs)

1. Combine the potatoes and enough cold water to cover in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, until fork-tender, about 15 minutes. Drain and mash the potatoes with the milk and 1 teaspoon of the salt.
2. Meanwhile, preheat the oven to 425°F.
3. To make the filling, heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and carrots; cook until golden, about 7 minutes. Add the turkey, thyme, the remaining 1/4 teaspoon salt, and the pepper; cook, breaking up the turkey with a wooden spoon, until browned, about 4 minutes. Sprinkle in the flour and cook, stirring constantly, just until the flour is absorbed, about
30 seconds. Stir in the broth and tomato paste; bring the mixture to a boil. Reduce the heat and simmer, stirring constantly, until slightly thickened, about 1 minute.
4. Transfer the filling to a 2-quart baking dish; top with the potato mixture and spread evenly with a fork, making a pattern with the tines. Bake until heated through, about 15 minutes.

Recipe Summary

Main Dish
Cook Time: 
2 Minutes

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Turkey Shepherd's Pie Recipe