Beccas Custom Turkey Shepherds Pie Recipes

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TURKEY SHEPHERD'S PIE



Turkey Shepherd's Pie image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
1 yellow onion, chopped
1 clove garlic, minced
2 pounds dark and white meat ground turkey, 85% lean
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1 cup leftover gravy
1/2 cup frozen corn, thawed
1/2 cup frozen baby lima beans, thawed
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
4 cups mashed potatoes
1 cup shredded Monterrey Jack cheese
2 large eggs, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the vegetable oil in a large cast-iron skillet over medium-high heat until very hot. Add the onions and cook until just starting to soften, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ground turkey and then sprinkle in the salt, paprika and garlic powder. Cook, breaking up clumps of the turkey with a wooden spoon, until brown, about 6 minutes. Add the gravy, corn, lima beans, parsley, Worcestershire sauce and hot sauce. Reduce the heat to a simmer; simmer for about 3 minutes.
  • While the filling simmers, stir together the potatoes, cheese and eggs in a large bowl, making sure it is thoroughly mixed. Layer the potatoes on top of the filling in the skillet. Bake the shepherd's pie until bubbling and golden brown, 30 to 45 minutes.

TURKEY SHEPHERD'S PIE RECIPE BY TASTY



Turkey Shepherd's Pie Recipe by Tasty image

Here's what you need: yukon gold potato, kosher salt, unsalted butter, milk, shredded cheddar cheese, unsalted butter, ground turkey, yellow onion, celery stalks, large carrot, kosher salt, garlic, large parsnips, green beans, McCormick® Turkey Gravy Mix, all purpose flour, freshly ground black pepper, dried thyme, dried sage, milk, chicken stock

Provided by Tracy Raetz

Categories     Dinner

Yield 6 servings

Number Of Ingredients 21

2 lb yukon gold potato, peeled if desired, diced
1 tablespoon kosher salt, divided, plus 1/2 teaspoon
2 tablespoons unsalted butter
¼ cup milk
4 oz shredded cheddar cheese, divided
2 tablespoons unsalted butter, divided
1 ½ lb ground turkey
1 yellow onion, diced
2 celery stalks, diced
1 large carrot, dicedd
½ teaspoon kosher salt
2 cloves garlic, minced
2 large parsnips, peeledd and diced
½ cup green beans, trimmed and chopped on the bias
2 packets McCormick® Turkey Gravy Mix
1 tablespoon all purpose flour
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon dried sage
¾ cup milk
1 cup chicken stock

Steps:

  • Make the mashed potato topping: Add the potatoes to a large stockpot and fill with cold water until the potatoes are covered by about 1 inch. Add 1 tablespoon salt. Bring to a boil over medium heat and cook until the potatoes are fork-tender, 10-12 minutes.
  • Drain the potatoes, then return to the pot. Add the butter, milk, and remaining ½ teaspoon salt, and mash until the potatoes are smooth and creamy. Fold in 2 ounces of cheddar cheese. Set aside.
  • Preheat the oven to 350°F (180°C).
  • Make the filling: Melt 1 tablespoon butter in a large skillet over medium heat. Add the ground turkey and cook for 6-8 minutes, until browned. Remove the turkey from the pan and set aside.
  • Melt the remaining tablespoon of butter in the same skillet. Add the onion, celery, carrot, and ½ teaspoon salt, and cook for 5-6 minutes, until the onion is translucent and the vegetables are beginning to brown. Add the garlic and cook for 1 minute more, until fragrant.
  • Add the parsnips, green beans, and cooked ground turkey and stir to combine.
  • Add the McCormick® Turkey Gravy Mix, flour, pepper, thyme, sage, milk, and chicken stock, and fold into the filling until well incorporated. Bring to a simmer and cook for 3-4 minutes, until the sauce begins to thicken. Remove the pan from the heat and transfer the filling to a 2-quart casserole dish.
  • Spread the potatoes evenly over the filling, smoothing the top. Top with the remaining 2 ounces shredded cheese.
  • Bake the shepherd's pie for 30 minutes, or until bubbling and browned on the top. Let rest for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 570 calories, Carbohydrate 51 grams, Fat 29 grams, Fiber 4 grams, Protein 23 grams, Sugar 8 grams

BECCA'S CUSTOM TURKEY SHEPHERD'S PIE



Becca's Custom Turkey Shepherd's Pie image

This is a hearty Shepherd's pie that includes more vegetables. Is so good to have on a cold winter's day or when you get home after a long day on the slopes!

Provided by Rebecca Sosa

Categories     Ground Turkey

Time 1h5m

Yield 16

Number Of Ingredients 19

5 large red potatoes, peeled
3 tablespoons butter
¼ cup milk
2 (9 inch) whole wheat pie crusts
1 tablespoon olive oil
½ cup diced onion
1 pound ground turkey
1 large carrot, julienned
1 zucchini, thickly sliced
¼ cup canned green beans, halved
6 large fresh mushrooms, quartered
2 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon all-purpose flour
½ cup shredded Cheddar cheese
salt to taste
ground black pepper to taste
2 tablespoons butter, diced

Steps:

  • Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
  • Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.
  • Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 28.7 g, Cholesterol 34.5 mg, Fat 13.2 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 4.5 g, Sodium 190.8 mg, Sugar 2.4 g

BECCA'S CUSTOM TURKEY SHEPHERD'S PIE



Becca's Custom Turkey Shepherd's Pie image

This is a hearty Shepherd's pie that includes more vegetables. Is so good to have on a cold winter's day or when you get home after a long day on the slopes!

Provided by Rebecca Sosa

Categories     Ground Turkey

Time 1h5m

Yield 16

Number Of Ingredients 19

5 large red potatoes, peeled
3 tablespoons butter
¼ cup milk
2 (9 inch) whole wheat pie crusts
1 tablespoon olive oil
½ cup diced onion
1 pound ground turkey
1 large carrot, julienned
1 zucchini, thickly sliced
¼ cup canned green beans, halved
6 large fresh mushrooms, quartered
2 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon all-purpose flour
½ cup shredded Cheddar cheese
salt to taste
ground black pepper to taste
2 tablespoons butter, diced

Steps:

  • Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
  • Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.
  • Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 28.7 g, Cholesterol 34.5 mg, Fat 13.2 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 4.5 g, Sodium 190.8 mg, Sugar 2.4 g

BECCA'S CUSTOM TURKEY SHEPHERD'S PIE



Becca's Custom Turkey Shepherd's Pie image

This is a hearty Shepherd's pie that includes more vegetables. Is so good to have on a cold winter's day or when you get home after a long day on the slopes!

Provided by Rebecca Sosa

Categories     Ground Turkey

Time 1h5m

Yield 16

Number Of Ingredients 19

5 large red potatoes, peeled
3 tablespoons butter
¼ cup milk
2 (9 inch) whole wheat pie crusts
1 tablespoon olive oil
½ cup diced onion
1 pound ground turkey
1 large carrot, julienned
1 zucchini, thickly sliced
¼ cup canned green beans, halved
6 large fresh mushrooms, quartered
2 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon all-purpose flour
½ cup shredded Cheddar cheese
salt to taste
ground black pepper to taste
2 tablespoons butter, diced

Steps:

  • Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
  • Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.
  • Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 28.7 g, Cholesterol 34.5 mg, Fat 13.2 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 4.5 g, Sodium 190.8 mg, Sugar 2.4 g

BECCA'S CUSTOM TURKEY SHEPHERD'S PIE



Becca's Custom Turkey Shepherd's Pie image

This is a hearty Shepherd's pie that includes more vegetables. Is so good to have on a cold winter's day or when you get home after a long day on the slopes!

Provided by Rebecca Sosa

Categories     Ground Turkey

Time 1h5m

Yield 16

Number Of Ingredients 19

5 large red potatoes, peeled
3 tablespoons butter
¼ cup milk
2 (9 inch) whole wheat pie crusts
1 tablespoon olive oil
½ cup diced onion
1 pound ground turkey
1 large carrot, julienned
1 zucchini, thickly sliced
¼ cup canned green beans, halved
6 large fresh mushrooms, quartered
2 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon all-purpose flour
½ cup shredded Cheddar cheese
salt to taste
ground black pepper to taste
2 tablespoons butter, diced

Steps:

  • Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
  • Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.
  • Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 28.7 g, Cholesterol 34.5 mg, Fat 13.2 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 4.5 g, Sodium 190.8 mg, Sugar 2.4 g

BECCA'S CUSTOM TURKEY SHEPHERD'S PIE



Becca's Custom Turkey Shepherd's Pie image

This is a hearty Shepherd's pie that includes more vegetables. Is so good to have on a cold winter's day or when you get home after a long day on the slopes!

Provided by Rebecca Sosa

Categories     Ground Turkey

Time 1h5m

Yield 16

Number Of Ingredients 19

5 large red potatoes, peeled
3 tablespoons butter
¼ cup milk
2 (9 inch) whole wheat pie crusts
1 tablespoon olive oil
½ cup diced onion
1 pound ground turkey
1 large carrot, julienned
1 zucchini, thickly sliced
¼ cup canned green beans, halved
6 large fresh mushrooms, quartered
2 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon all-purpose flour
½ cup shredded Cheddar cheese
salt to taste
ground black pepper to taste
2 tablespoons butter, diced

Steps:

  • Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
  • Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.
  • Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 28.7 g, Cholesterol 34.5 mg, Fat 13.2 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 4.5 g, Sodium 190.8 mg, Sugar 2.4 g

TURKEY SHEPHERD'S PIE



Turkey Shepherd's Pie image

We live way out in the county, and the nearest grocery store is 25 miles away. So I've become quite skilled at turning leftovers into second-time-around successes like this. -Linda Howe, Jackman, Maine

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4-5 servings.

Number Of Ingredients 6

2 cups cubed cooked turkey
3/4 cup turkey gravy
1 cup shredded carrots
2 cups prepared stuffing
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups warm mashed potatoes

Steps:

  • In a greased 2-qt. baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake, uncovered, at 325° for 45-50 minutes or until edges of potatoes are browned.

Nutrition Facts : Calories 407 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1133mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

TURKEY SHEPARD'S PIE ( SHEPHERD'S )



Turkey Shepard's Pie ( Shepherd's ) image

Make and share this Turkey Shepard's Pie ( Shepherd's ) recipe from Food.com.

Provided by nmab05

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 large onion
2 carrots
1 1/4 lbs ground turkey
2 teaspoons thyme
1/4 teaspoon ground pepper
2 tablespoons flour
1 1/4 cups chicken broth
1/4 cup tomato paste
3 cups mashed potatoes (more to preference)

Steps:

  • Preheat oven to 425°F.
  • combine oil, onion and carrots; cook 7 minutes.
  • then add turkey, thyme and salt; cook until turkey is browned
  • sprinkle in flour and cook until absorbed.
  • stir in tomato paste and broth, bring to boil; reduce and simmer until thickened.
  • transfer to a 2 quart baking dish and top with favorite prepared mashed potatoes.
  • Bake 15 minutes in oven.

Nutrition Facts : Calories 285.7, Fat 9.8, SaturatedFat 2.5, Cholesterol 67.4, Sodium 628.9, Carbohydrate 27.1, Fiber 3.1, Sugar 5.1, Protein 22.9

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