Ground Turkey Shepherd's Pie

Ready in 45 minutes

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

Top-ranked recipe named "Ground Turkey Shepherd's Pie"

3.6 avg, 5 review(s) 60% would make again

Ingredients

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

Original recipe makes 4

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 845 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Preparing it right now... Smells and tastes great.
Pearlen 2 years ago
Eisenguarde 2 years ago
It was good just took a little more effort than I would have liked!
Cosmesmom 3 years ago
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 4 years ago
[I posted this recipe.]
l8dtazz 7 years ago
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