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!

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Name: Ground Turkey Shepherd's Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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Ground Turkey Shepherd's Pie

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

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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Nutrition

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Serving Size: 1 Serving (780g)
Recipe Makes: 4

Calories: 845
Calories from Fat: 260 (31%)

Amt Per Serving		% DV

	Total Fat 28.9g	39 %
	Saturated Fat 10.3g	52 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 4.1g
Cholesterol 237mg		73 %
Sodium 462.5mg		16 %
Potassium 2613.5mg		69 %
Total Carbohydrate 83g		24 %
	Dietary Fiber 8.8g	35 %
	Sugars, other 74.2g
Protein 63.8g		91 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 845

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REVIEWS

Pearlen

Preparing it right now... Smells and tastes great.

12y

Eisenguarde

12y

Cosmesmom

It was good just took a little more effort than I would have liked!

13y

pboucher15

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.

14y

l8dtazz

[I posted this recipe.]

17y