Turkey Shepherds Pie Recipe By Tasty

TASTY SHEPHERD'S PIE WITH MASHED CAULIFLOWER AND GROUND TURKEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 10 to 12 minutes.
• Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes.
• Blend cauliflower, garlic, Parmesan cheese, cream cheese, salt, and pepper in a blender until smooth.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water, macaroni, peas, and soup mix into turkey; simmer until pasta is tender yet firm to the bite, 5 to 10 minutes.
• Pour pasta mixture into a 9x13-inch baking dish. Spread cauliflower mixture over pasta mixture. Sprinkle paprika over the top.
• Bake in the preheated oven until lightly browned, about 20 minutes.

SHEPHERD'S PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220˚C).
• Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
• Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
• Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
• Pour in the red wine and reduce until almost completely evaporated.
• Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
• Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
• Transfer the potatoes to a large bowl and mash until smooth.
• Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
• Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
• Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
• Bake for 30 minutes, until the potatoes are golden brown.
• Enjoy!

GROUND TURKEY SHEPHERD'S PIE

Steps:

• Preheat oven to 425 degrees. Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a ricer. Stir in yogurt and 3/4 teaspoon salt. Season with pepper.
• Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
• Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey. Boil for 1 minute. Stir in peas. Transfer to a 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.

TURKEY SHEPHERD'S PIE

Steps:

• Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients.
• Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more.
• Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork.
• Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.

TURKEY SHEPHERD'S PIE RECIPE BY TASTY

Steps:

• Make the mashed potato topping: Add the potatoes to a large stockpot and fill with cold water until the potatoes are covered by about 1 inch. Add 1 tablespoon salt. Bring to a boil over medium heat and cook until the potatoes are fork-tender, 10-12 minutes.
• Drain the potatoes, then return to the pot. Add the butter, milk, and remaining ½ teaspoon salt, and mash until the potatoes are smooth and creamy. Fold in 2 ounces of cheddar cheese. Set aside.
• Preheat the oven to 350°F (180°C).
• Make the filling: Melt 1 tablespoon butter in a large skillet over medium heat. Add the ground turkey and cook for 6-8 minutes, until browned. Remove the turkey from the pan and set aside.
• Melt the remaining tablespoon of butter in the same skillet. Add the onion, celery, carrot, and ½ teaspoon salt, and cook for 5-6 minutes, until the onion is translucent and the vegetables are beginning to brown. Add the garlic and cook for 1 minute more, until fragrant.
• Add the parsnips, green beans, and cooked ground turkey and stir to combine.
• Add the McCormick® Turkey Gravy Mix, flour, pepper, thyme, sage, milk, and chicken stock, and fold into the filling until well incorporated. Bring to a simmer and cook for 3-4 minutes, until the sauce begins to thicken. Remove the pan from the heat and transfer the filling to a 2-quart casserole dish.
• Spread the potatoes evenly over the filling, smoothing the top. Top with the remaining 2 ounces shredded cheese.
• Bake the shepherd's pie for 30 minutes, or until bubbling and browned on the top. Let rest for 10 minutes before serving.
• Enjoy!

TURKEY SWEET POTATO SHEPHERD'S PIE

Steps:

• For the sweet potatoes: Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, milk, sour cream, salt and pepper.
• Preheat oven to 400°F.
• For the filling: In a large skillet brown the ground turkey about 5 minutes; season with salt and pepper. When cooked, set aside on a plate.
• Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
• Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well.
• Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
• In 6 oven safe individual oven safe dishes (or a 9 x 12 baking dish) spread 1 cup of the meat mixture on the bottom of each dish.
• Top each with 1/2 cup mashed sweet potatoes.
• Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. (If making ahead you can freeze at this point**).
• Bake 20 to 30 minutes or until potatoes turn golden and the filling is heated through. If baking in a large casserole dish, add more time as needed to heat through.
• Remove from oven and let it cool 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees F/205 degrees C and spray oven safe casserole dish with non-stick cooking spray
• Boil potatoes in water until cooked and soft (or use leftover or instant). Drain and mash with 1/4 cup chicken broth, sour cream, minced garlic, parmesan cheese and milk.
• In a large skillet over medium-high heat, brown turkey; season with salt and pepper, if desired. When cooked, set aside.
• Saute the diced onion in olive oil for 2 minutes then add the celery and grated parsnip, Cook about 10-12 minutes, or until celery is soft.
• Add garlic, 1 cup chicken broth, tomato paste, flour, Worcestershire sauce and rosemary to cooked turkey mixture and mix well. Simmer on low about 5-10 minutes. Add in defrosted frozen mixed vegetables.
• In prepared casserole dish, spread the meat mixture on the bottom of the dish. Top with mashed potatoes.
• Use a fork to scrape the top of the potatoes to make ridges if desired.
• Bake 20 minutes or until potatoes turn golden.
• Remove from oven and let it cool 10 minutes before serving. Freeze after cooling completely (I use a microwave safe casserole dish so it can go straight from freezer to microwave)