How To Make Turkey Shepherd’s Pie
A wonderful shepherds pie recipe with the a deliciously moist and flavorful filling, without the heft and grease of its meaty counterpart!
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 to 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 degrees F.
Melt 1 tablespoon butter in a large skillet over medium heat. Add the ground turkey and cook for 6 to 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 to 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 to 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.
Serve and enjoy!
- Calories: 2910.18kcal
- Fat: 118.99g
- Saturated Fat: 36.16g
- Trans Fat: 1.68g
- Monounsaturated Fat: 37.65g
- Polyunsaturated Fat: 27.80g
- Carbohydrates: 45.66g
- Fiber: 6.77g
- Sugar: 9.05g
- Protein: 394.41g
- Cholesterol: 1323.62mg
- Sodium: 3260.95mg
- Calcium: 440.27mg
- Potassium: 5044.05mg
- Iron: 17.66mg
- Vitamin A: 530.97µg
- Vitamin C: 41.39mg
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