Turkey Shepherds Pie With Scallion Mashed Potatoes Recipes

TURKEY SHEPHERD'S PIE

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.

SIMPLE TURKEY SHEPHERD'S PIE

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.

TURKEY SHEPHERD'S PIE WITH LEFTOVER MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.
• Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
• Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
• Serving suggestion: Serve the pie with a bagged green salad.

INDIVIDUAL TURKEY SHEPHERD'S PIE

Steps:

• Preheat the oven to 425 degrees F. Heat the oil in a medium ovenproof skillet over medium-high heat. Add the garlic, carrots and onions; cook until tender and beginning to brown, about 5 minutes. Add the turkey and thyme, and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes. Stir in the peas and season with 1/4 teaspoon salt.
• Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out. Add the milk, cheese and scallions, and mash until smooth. Season with salt and pepper.
• Swirl the mashed potatoes over the filling. Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes.
• Per serving: Calories: 290; Total Fat: 12 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total carbohydrates: 30 grams; Sugar: 7 grams; Fiber: 4 grams; Cholesterol: 50 milligrams; Sodium: 370 milligrams

TURKEY SHEPHERD'S PIE

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.

GROUND TURKEY SHEPHERD'S PIE

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.

TURKEY SHEPHERD'S PIE RECIPE BY TASTY

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!

EASY TURKEY SHEPHERD'S PIE

Steps:

• Cook the ground turkey, onion powder and garlic powder in the olive oil until done. While the turkey is cooking, prepare the mashed potatoes according to the directions.
• Lightly spray an 8 x 8 dish. Pour the cooked turkey into the dish.
• Top with the corn and artichoke hearts.
• Then, top off with the mashed potatoes.
• Bake at 375 for about 20 minutes. Top with the cheese and bake for an additional 10 minutes.
• Pour turkey gravy over each serving, if desired.

TURKEY SHEPHERD'S PIE

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.

SHEPHERD'S PIE MADE WITH GROUND TURKEY

Steps:

• Preheat oven to 350°F.
• Brown the ground turkey and add onion, cooking until the onion is transparent.
• While the meat is cooking, prepare the instant mashed potatoes as directed.
• When browning is complete, remove from heat and drain.
• Add the condensed soup, drained veggies and garlic,salt and pepper to the ground turkey and onions. Mix thoroughly.
• Pour the meat mixture into a 9 x 13 glass baking dish sprayed with non-stick spray.
• Spread the prepared mashed potatoes on top evenly.
• Bake for 20 minutes.
• Remove from the oven and sprinkle the cheese on the top.
• Bake for an additional 10 minutes.