Turkey Shepherd's Pie Recipe
Ingredients
| Sweet potato | 1 Large, quartered | |
| Yukon gold potato | 1 Large, quartered | |
| Milk fat | 1/4 Cup (16 tbs) | |
| Salt | 1 1/4 Teaspoon | |
| Olive oil | 2 Teaspoon | |
| Onion | 1 Large, chopped | |
| Carrots | 2 , diced | |
| 1 1/4 pounds ground skinless lean turkey breast | ||
| 2 teaspoons finely chopped fresh thyme, or 3/4 teaspoon dried | ||
| Ground pepper | 1/4 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| Sodium chicken broth | 11/4 Cup (16 tbs) | |
| Tomato Paste | 1/4 Cup (16 tbs) | |
Directions
1. Combine the potatoes and enough cold water to cover in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, until fork-tender, about 15 minutes. Drain and mash the potatoes with the milk and 1 teaspoon of the salt.
2. Meanwhile, preheat the oven to 425°F.
3. To make the filling, heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and carrots; cook until golden, about 7 minutes. Add the turkey, thyme, the remaining 1/4 teaspoon salt, and the pepper; cook, breaking up the turkey with a wooden spoon, until browned, about 4 minutes. Sprinkle in the flour and cook, stirring constantly, just until the flour is absorbed, about
30 seconds. Stir in the broth and tomato paste; bring the mixture to a boil. Reduce the heat and simmer, stirring constantly, until slightly thickened, about 1 minute.
4. Transfer the filling to a 2-quart baking dish; top with the potato mixture and spread evenly with a fork, making a pattern with the tines. Bake until heated through, about 15 minutes.
2. Meanwhile, preheat the oven to 425°F.
3. To make the filling, heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and carrots; cook until golden, about 7 minutes. Add the turkey, thyme, the remaining 1/4 teaspoon salt, and the pepper; cook, breaking up the turkey with a wooden spoon, until browned, about 4 minutes. Sprinkle in the flour and cook, stirring constantly, just until the flour is absorbed, about
30 seconds. Stir in the broth and tomato paste; bring the mixture to a boil. Reduce the heat and simmer, stirring constantly, until slightly thickened, about 1 minute.
4. Transfer the filling to a 2-quart baking dish; top with the potato mixture and spread evenly with a fork, making a pattern with the tines. Bake until heated through, about 15 minutes.
Chef
