Filed Under: bake, englishscottish, main-dish, Turkey, Under 20 Mins

Ground Turkey Shepherd’s Pie with Parmesan Mashed Potatoes

Packed with vegetables and ground turkey, this shepherd’s pie is a healthier alternative to beef or lamb with the same great flavour.

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April 8th, 2012

Recipe and Styling by Paula Bowman

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3 Comments  | 

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Servings
6
Prep Time
20 minutes
Cook Time
50 minutes
Ingredients
  • 1 pound yukon gold potatoes, peeled, cut into 2-inch pieces
  • 1 clove plus 1 tsp minced garlic
  • 2/3 Cups milk
  • 1/2 Cups grated parmesan cheese
  • 2 tablespoons unsalted butter
  • salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 2 medium carrots, diced (about 1 cup)
  • 1 Cup finely chopped onion
  • 1 celery stalk, diced (about 1/3 cup)
  • 1 pound lean ground turkey
  • 1 tablespoon all-purpose flour
  • 1 Cup low-sodium chicken broth
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1/2 Cups frozen peas
    • Directions
  • 1.

    Preheat oven to 375°F.

  • 2.

    Bring potatoes and whole garlic clove to a boil in a pot of salted water set over high heat. Cook until potatoes are tender, about 15 to 20 minutes, and drain well. Mash with a potato masher, ricer or using a food mill until potatoes are smooth. Add milk, Parmesan and butter and season to taste with salt and pepper. Keep warm and set aside.

  • 3.

    Meanwhile, heat olive oil in a large non-stick skillet, set over medium-high heat. Add carrots, onions, celery and minced garlic and cook, stirring occasionally until vegetables are soft, about 5 minutes. Add turkey and cook, stirring often with a wooden spoon to break meat into small pieces. Cook until no pink remains in meat, about 6 to 8 minutes.

  • 4.

    Sprinkle with flour and stir until dissolved, about 30 seconds. Add broth, Worcestershire sauce, tomato paste and rosemary and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a 2-quart baking dish and cover with an even layer of reserved mashed potatoes. Run a fork over top of potatoes in a decorative crosshatch pattern or swirl with a spatula or the back of a spoon. Bake until filling is bubbling and top is golden brown, about 20 minutes. Let stand 5 minutes before serving.

    • Ground Turkey Shepherd’s Pie with Parmesan Mashed Potatoes
    Photography by Carlo Mendoza
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    Comments (3)

    Leave a Comment
    1. Sue Howard says:
      April 14, 2012 at 12:47 pm

      I would be amazed at how much Turkey Sheppard`s pie you are going to get with the amount of ground turkey you suggest!

      11 pounds
      must be one pound or a pound and a half!

      Just thought you might want to change that!
      Sue Howard

      Reply
      • Megan says:
        April 16, 2012 at 9:34 am

        Hi Sue, Thanks for flagging us on this. The recipe actually calls for 1 pound of ground turkey. 11 pounds of ground turkey would make for one seriously massive Shepherd’s Pie. The recipe has been updated. Thanks again, Megan, cf.ca’s executive editor

        Reply
    2. M Hubley says:
      May 18, 2012 at 6:50 pm

      Love this recipe, make it all the time and folks love it.

      Reply

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