Ground Turkey Shepherd's Pie
Let your GH (Grown-Up Helper) handle the stovetop work if you're not tall enough. Make sure you're there for the smashing though--that's the fun part!"The whole family liked this and it made for good school lunches for the kids the next day. Took about a half hour to prepare and another 15 or so to cook.
This rescipe is originally a Rachael Ray recipe." - pboucher15
Yield: 4 Ready in 45 minutes
72 people trying soon
Verified by stevemur
|4 largeRusset potatoes; (2.5-3 lbs), peeled and cut into chunks|
|2 tablespoonsExtra virgin olive oil; (EVOO)|
|2 slicesBacon; chopped or snipped with kitchen scissors|
|2 poundGround turkey|
|Black Pepper; freshly ground|
|2 Onions; chopped|
|2 Carrots; peeled and chopped|
|2 tablespoonsWorcestershire sauce; (eyeball it)|
|2 teaspoonPoultry seasoning|
|2/3 cupHeavy cream; or half-and-half|
|1 largeEgg; beaten|
|2 tablespoonChives; snipped or chopped|
|1 cupFrozen peas; thawed|
Ground Turkey Shepherd's Pie Preparation
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.
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