TURKEY SHEPHERD'S PIE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 16
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
A healthy twist on an old favorite.
Provided by ANGCHICK
Categories World Cuisine Recipes European UK and Ireland English
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients.
- Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more.
- Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork.
- Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 38 g, Cholesterol 70.9 mg, Fat 12.9 g, Fiber 5.3 g, Protein 18.3 g, SaturatedFat 4.7 g, Sodium 342.4 mg, Sugar 3.8 g
SMOKY TURKEY SHEPHERD'S PIE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.
- Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper, and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.
- Preheat your broiler to high.
- When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.
- Pour turkey mixture into a medium flameproof casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.
GROUND TURKEY SHEPHERD'S PIE
Lean ground turkey has significantly less saturated fat than beef. It tastes rich and earthy when simmered with chipotle chili powder. Carrots and peas brighten the filling, while yogurt, stirred into the mashed potatoes and parsnips, adds calcium.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a ricer. Stir in yogurt and 3/4 teaspoon salt. Season with pepper.
- Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
- Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey. Boil for 1 minute. Stir in peas. Transfer to a 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.
Nutrition Facts : Calories 287 g, Cholesterol 46 g, Fiber 4 g, Protein 33 g, Sodium 459 g
SIMPLE TURKEY SHEPHERD'S PIE
This ground turkey shepherd's pie is an easy recipe with basic main ingredients - turkey, corn, and potatoes. Although simple to prepare, it is large on taste and has always been a favorite. It also freezes and re-heats well, so I often make a few batches at a time. The potatoes can be cooked in chicken or beef broth for added flavor. Enjoy!
Provided by Aimee Schwartz Coughlin
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h19m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium-high heat. Saute onion and 1 clove garlic until onion is translucent, about 5 minutes. Add ground turkey; cook until browned, 5 to 7 minutes. Pour off and discard any excess fat.
- Bring a large pot of water to a boil. Add potatoes and cover. Boil until tender, 12 to 15 minutes. Drain potatoes and let sit in pot, covered, 2 to 3 minutes. Add milk, butter, salt, and remaining 1 clove garlic; mash.
- Combine whole kernel corn and cream-style corn in a small bowl.
- Layer ground turkey mixture evenly in a 2-quart casserole dish. Layer corn mixture on top. Add mashed potatoes, pushing downward and spreading to fill the casserole dish evenly.
- Bake, covered, in the preheated oven, about 20 minutes. Remove cover and bake until top is browned, about 10 minutes more.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 52.2 g, Cholesterol 73.5 mg, Fat 15.3 g, Fiber 5.7 g, Protein 22.1 g, SaturatedFat 6 g, Sodium 809.4 mg, Sugar 6.6 g
SPICY SHEPHERD'S PIE
Taco seasoning adds zip to this hearty main dish. It's easy to top with instant mashed potatoes, which I stir up while browning the beef. -Mary Malchow, Neenah, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Prepare mashed potatoes according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes. , Transfer to a greased 2-1/2-qt. baking dish. Top with 3/4 cup cheese. Spread mashed potatoes over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 12-15 minutes or until cheese is melted.
Nutrition Facts : Calories 516 calories, Fat 25g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1337mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 5g fiber), Protein 24g protein.
SPICY TURKEY SHEPHERD'S PIE
Make and share this Spicy Turkey Shepherd's Pie recipe from Food.com.
Provided by wildheart
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease a 7x9 ovenproof pan.
- Brown turkey.
- When browned, stir in salsa and the cilantro, chopped.
- Pour salsa-turkey mix into the oven pan.
- Spread out the drained corn on the salsa-turkey mix.
- Slice potatoes thinly and spread on corn.
- Sprinkle with cheddar.
- Bake until potatoes are tender, about 45 minutes.
Nutrition Facts : Calories 395, Fat 11.6, SaturatedFat 4, Cholesterol 69.7, Sodium 721.3, Carbohydrate 56.5, Fiber 7.4, Sugar 8.3, Protein 23.6
TURKEY SHEPHERD'S PIE RECIPE BY TASTY
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
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
SPICY SHEPHERD'S PIE
I got this recipe out of Taste of Home's "Weeknight Cooking Made Easy." This was SO tasty that we devoured all of the leftovers really quickly. I am posting the original recipe, but I do it a LITTLE differently. I use Rotel instead of diced tomatoes, and I didn't put in the olives. Enjoy!
Provided by Princess Tomato
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Prepare the mashed potatoes according to the package.
- In a large skillet, cook the beef and onion over medium heat until meat is no longer pink.
- Drain.
- Add tomatoes, corn, olives, taco seasoning, chili powder, salt, and garlic powder.
- Bring to a boil. Cook and stir for 1-2 minutes.
- Transfer to a greased 2 1/2 quart baking dish.
- Top with 3/4 cup cheese.
- Spread mashed potatoes over the top and sprinkle with the remaining cheese.
- Bake, uncovered, for 12-15 minutes or until cheese is melted.
TURKEY SHEPHERD'S PIE
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
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 SHEPHERD'S PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a 9-to-10-inch pie plate or six 10-ounce ramekins, mound stuffing on the bottom; layer with cranberry sauce, turkey, and carrots. Drizzle with gravy; spread potatoes over the surface to sides of dish. Top with more cranberry sauce, if desired.
- Place pie or ramekins on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. If using ramekins, reduce cooking time to 20 to 30 minutes. Let cool slightly.
TURKEY SHEPHERD'S PIE
A dear friend from London gave me this recipe and a bit of good English advice: The key to great shepherd's pie is the ketchup. So taste the turkey mixture before adding it to the baking dish and add another spoonful or two of ketchup if desired. The chili powder gives good flavor but no heat, so don't let it scare you.
Yield makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Lightly brush or spray a 9 × 13-inch baking dish with vegetable oil. Set aside.
- Place the potatoes in a large saucepan with enough lightly salted water to cover by 1 inch. Bring to a boil over medium-high heat and simmer until the potatoes are tender when pierced with a sharp knife, about 15 minutes. Drain and return the potatoes to the saucepan. Add the buttermilk and use a potato masher to mash the potatoes until smooth. Add salt and pepper to taste. Set aside.
- Meanwhile, in a large, nonstick skillet, cook the turkey or beef over medium heat, breaking up the meat with a spoon, until it loses its pink color, about 7 minutes. Stir in the onion, carrots, celery, and garlic and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Stir in the tomatoes, ketchup, and chili powder and bring to a simmer. Season to taste with salt and pepper.
- Spoon the turkey mixture into the prepared baking dish. Spread the mashed potatoes over the turkey and sprinkle with the cheese. Bake until the juices are bubbling and the cheese is melted, 30 to 40 minutes. Let stand 5 to 10 minutes before serving.
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