Ground Turkey Shepherd's Pie

Ground Turkey Shepherd's Pie Ingredients

4 large Russet potatoes (2.5-3 lbs.) peeled and cut into chunks	2 tablespoon Worcestershire sauce (eyeball it)
Salt	2 teaspoon Poultry seasoning
2 tablespoon Extra virgin olive oil (EVOO)	2/3 cup Heavy cream or half-and-half
2 slices Bacon chopped or snipped with kitchen scissors	1 large Egg beaten
2 pound Ground turkey	2 tablespoon Chives snipped or chopped
Freshly ground pepper	1 cup Frozen peas thawed
2 Onions chopped	1 teaspoon Paprika
2 Carrot peeled and chopped

Instructions for Ground Turkey Shepherd's Pie

1. Place the potatoes in a small, deep pot, cover with water and bring to a boil, covered, over high heat. Salt the water and cook until tender, 12 to 15 minutes.

2. Meanwhile, heat the EVOO, 2 turns of the pan, in a deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then add the turkey and break it up with a wooden spoon. Season with salt and pepper and cook until browned, about 5 minutes; push it to the side and add the onions and carrots to the center of the skillet. Season with salt and pepper and cook, stirring occasionally, for 5 minutes, then mix sauce and poultry seasoning. Lower the heat to medium and cover the pan with a foil tent to keep in some of the moisture. Cook for 6 to 7 minutes.

3. Preheat the broiler to high. Drain the potatoes in a colander and return them to the warm pot. Using a pot holder to hold the pot, add 1/3 cup cream, salt and pepper, the egg, butter and chives and smash away with a masher until the potatoes are almost smooth but still a little lumpy.

4. Remove the foil from the pan and stir in the peas and the remaining 1/3 cup cream. Scrape up any browned bits from the bottom of the pan and turn off the heat. Scrape the turkey mixture into a casserole dish and top with the potatoes. Broil until the top is golden brown. Sprinkle with the paprika.



Main Ingredient: Ground turkeyCuisine: Uncategorized

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