Turkey Shepherds Pie With Two Potato Topping Recipes

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!

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.

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.

TURKEY SHEPHERD'S PIE FOR TWO

Steps:

• Preheat the oven to 375 degrees F and lightly spray two 16-ounce oven-safe ramekins with nonstick cooking spray. Set aside.
• Heat up the olive oil in a large skillet over medium-high heat. Add the carrots, onion and garlic and cook until softened and fragrant, 5 to 7 minutes.
• Add in the turkey and peas and stir to combine. Sprinkle the flour over the mixture and stir to incorporate, then stir in the tomato paste. Gently add the chicken stock and Worcestershire sauce. Stir and let the mixture thicken, about 5 minutes. Stir in the thyme leaves and season with salt and pepper. Remove the mixture from the heat.
• Divide the mixture evenly between the ramekins, then divide the mashed potatoes evenly and spread on top of the mixture. Place the ramekins on a baking sheet for easier transfer and bake, uncovered, for 20 minutes. Cool 10 to 15 minutes, then serve and enjoy!

TURKEY SHEPHERD'S PIE WITH TWO-POTATO TOPPING (OR CHICKEN)

Steps:

• Melt 2 tablespoons of butter in a large skillet and add onion, celery, carrot and garlic. Cook over low heat until softened, about 12 minutes. Stir in turkey or chicken and cook until heated through. Add the gravy and orange juice to the mixture and cook until bubbling. Remove from the heat, stir in the parsley and sage and season with salt and pepper. Transfer the filling to a round, oval or 9-by-12-inch baking dish and let cool.
• Preheat the oven to 400°. In a bowl, mix both potatoes together and add chives. Season with salt and pepper and beat in the egg. Spread the potatoes over the filling and brush the top with the melted butter.
• Bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling. Let the pie stand for about 10 minutes before serving.

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.

SWEET POTATO AND TURKEY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart, deep-dish casserole pan.
• Place the sweet potato, russet potato, and carrot each in separate saucepans. Pour enough water into each saucepan to cover the vegetables. Place each saucepan over medium heat and bring to a boil. Cook each until tender enough to pierce with a fork, 5 to 7 minutes; drain. Set the carrots aside.
• Place the drained sweet potato and russet potato in a large mixing bowl; mash lightly. Add the egg substitute and sour cream. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
• Heat the oil in a large skillet over medium heat. Cook the turkey in the hot oil until browned, 4 to 5 minutes. Add the onion, celery, garlic, 1 teaspoon thyme, and poultry seasoning. Cook until the turkey is cooked through and no longer pink. Increase the heat to medium-high. Pour the chicken stock into the turkey mixture. Whisk together the hot milk and flour until smooth. When the chicken stock begins to boil, add the flour mixture to the stock and stir until it thickens. Remove from heat and stir in Worcestershire sauce and browning sauce.
• Pour the turkey mixture into the bottom of the prepared casserole dish. Sprinkle the stuffing mix over the turkey mixture. Arrange the carrots, peas, and corn atop the stuffing mix. Season with thyme, salt and pepper. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle with nutmeg.
• Bake in preheated oven until top is slightly browned, about 35 minutes. Allow to rest 30 minutes before serving.

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.

TWO-POTATO SHEPHERD'S PIE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a large skillet, cook the beef, sausage, mushrooms, carrots, celery, onion and garlic over medium heat until meat is no longer pink and the vegetables are tender; drain., Stir orange juice, orange zest, nutmeg, Worcestershire sauce and 1/4 teaspoon each salt and pepper into skillet. Bring to a boil; cook until liquid is evaporated. , Preheat oven to 350°. Transfer meat mixture to two greased 8-in. square baking dishes., Drain potatoes and place in a large bowl. Add mustard, brown sugar, vinegar and remaining salt and pepper; mash until smooth. Spread over meat mixture., Bake, uncovered, 30-35 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 30 minutes. Uncover and bake 20-25 minutes longer or until heated through.