Turkey Shepherd's Pie Recipe
sandravalvassori.com
Servings: 6
Ingredients
- 3 tablespoons olive oil divided
- 1 1/2 - 2 pounds ground turkey
- 1 medium red yellow onion diced
- 3 large garlic cloves minced
- 1/3 cup tomato paste
- 3 sprigs thyme or a few dashes of dried
- salt and pepper
- 1 cup chicken stock
- 4 tablespoons worcestershire sauce, plus more to taste use gluten-free if necessary
- 1/2 cup red wine *optional
- 1 cup frozen peas
- 1 cup frozen corn
For the topping
- 3 pounds Yukon gold or russet potatoes peeled and cut into 2-inch chunks
- 4 tablespoons butter divided
- 3/4 cup 2% milk or a mix of half and half and milk
- kosher salt
- freshly cracked pepper to taste
Instructions
- Heat a large dutch oven or heavy-bottomed pot over high heat. When the pot is hot, add 1 tablespoon olive oil and the ground turkey. Season generously with salt and pepper and cook, breaking up the meat with a flat wooden spoon, until very well browned, about 5-7 minutes. Remove the meat from the pot and place in a bowl. If using ground beef or lamb, make sure to drain any excess oil.
- In the same pot, heat the remaining 2 tablespoons olive oil over medium heat. Add onion (and any other diced fresh, but not frozen, vegetables you are using) and cook until softened about 5 minutes. Stir in the garlic and cook 30 more seconds.
- Add the tomato paste and thyme sprigs and cook, stirring often, until the tomato paste starts to slightly caramelize about 2-3 minutes. Be careful not to let it brown or burn.
- Place the turkey back in the pot and add the chicken stock, worcestershire sauce, and red wine, if using. Bring the mixture up to a boil then reduce the heat and simmer gently for 20-25 minutes, stirring occasionally.
- Preheat the oven to 400°F.
- While the meat mixture simmers, place the potatoes pieces in a medium saucepan and cover with cold water by at least 2 inches. Add a very generous pinch of salt and bring to a boil. Once it reaches a boil, reduce to a steady simmer and cook for 12-15 minutes or until the potatoes are very tender but not falling apart.
- In a small saucepan, heat the milk and 3 tablespoons of butter until the butter is melted. Alternatively, heat the milk and butter in the microwave.
- Drain the water from the potatoes completely and place the saucepan with the potatoes over a low heat burner for 1 minute to cook off any residual water. Turn off the heat and mash the mixture very well with a potato masher or ricer. Pour in the warm milk and melted butter and season to taste with salt and pepper.
- Taste the meat mixture and adjust seasoning if necessary by adding more salt and pepper or worcestercshire sauce. Pour the turkey mixture into a 9x9 (or 7x11 or 2-3 quart) baking dish and spread it out into an even layer. Place the frozen peas and corn in an even layer over the meat mixture.
- Spoon the mashed potatoes on top carefully spreading it into an even layer. Once the top surface has been covered, use a spoon or fork to create texture so that there are peaks that will brown nicely. Dollop small pieces of the remaining 1 tablespoon of butter over the potatoes.
- Bake uncovered for 25-30 minutes, or until the filling is bubbling. If the topping needs more browning, turn on the broiler and cook for 3-5 minutes, watching it carefully so it doesn't burn. Cool for 15 minutes before serving.
Notes
*If omitting the wine, add an extra 1/2 cup chicken broth to the meat mixture.