This turkey shepherd's pie makes a healthy twist on an old favorite.
Ingredients
- potatoes: 3 piece (peeled)
- warm milk: 0.25 cup
- butter, room temperature: 2 Tbsp
- salt and ground black pepper: (to taste)
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- ground turkey: 1 pound
- mushrooms: 1 can (4.5 ounce can, sliced)
- carrot: 1 piece (shredded)
- fresh parsley: 1 Tbsp (chopped)
- clove garlic: 1 piece (minced)
- chicken bouillon powder: 1 tsp
- thyme: 0.25 tsp (dried)
- salt and ground black pepper: (to taste)
- all-purpose flour: 1 Tbsp
Metric Conversion
Stages of cooking
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Start the topping: Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
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While the potatoes are cooking, preheat the oven to 375 degrees F (190 degrees C).
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At the same time, make the filling: Heat olive oil in a skillet over medium heat; stir in onion. Sauté onion until soft and translucent, about 5 minutes. Stir in ground turkey, mushrooms, carrot, parsley, garlic, bouillon powder, and thyme. Cook and stir until meat is broken up and cooked through, 5 to 7 minutes. Season with salt and pepper. Stir in flour and cook for 1 minute more. Remove from the heat and set aside.
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Finish the topping: Drain potatoes and transfer to a bowl. Add milk and butter and mash to desired consistency. Season with salt and pepper.
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Transfer filling to a deep-dish pie pan or casserole dish. Spread topping over filling and swirl with a fork.
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Bake in the preheated oven until the topping is lightly browned, about 30 minutes.
