Turkey Shepherd’s Pie Recipe

1. 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.

2. Add 1 tablespoon salt. Bring to a boil over medium heat and cook until the potatoes are fork-tender, 10 to 12 minutes.

3. 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.

4. Preheat the oven to 350 degrees F.

Filling:

1. 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.

2. 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.

3. Add the parsnips, green beans, and cooked ground turkey and stir to combine.

4. 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.

5. Spread the potatoes evenly over the filling, smoothing the top. Top with the remaining 2 ounces shredded cheese.

6. Bake the shepherd’s pie for 30 minutes, or until bubbling and browned on the top. Let rest for 10 minutes before serving.

7. Serve and enjoy!