Turkey shepherd’s pie – a true comfort food! It’s very simple and delicious. Although it’s called pie, it doesn’t necessarily have to be made with a pie crust. You just need a pie container to make it easy. When you bite down, the slightly burnt mashed potatoes on the top layer are dense and firm, with turkey and cheese, it’ll definitely make you want to take a bite.
Turkey shepherd’s pie recipe:
The main reason I can make this recipe so quickly in under 20 minutes is the use of white sauce. Whether it’s chicken or seafood, the white sauce goes best with it. My white sauce is already precooked and frozen, so I just thaw it. Saute it with the turkey and veggies, then top with the cheese spread and mashed potatoes. A creamy and rich Turkey Shepherd’s Pie is ready in less than 20 minutes.
What do you need:
MASHED POTATO TOPPING:
- Potatoes – any kind will do, the main thing is that you mash them until there are no lumps left, so they taste dense.
- Butter, milk, and cream – are used to enhance mashed potatoes’ dense and delicate taste.
- Nutmeg powder – (optional) For more flavor and rich aroma.
- Salt and black pepper – according to taste.
TURKEY FILLING:
- Ground turkey – or you can use leftover roasted turkey.
- Onion – adds sweetness to the pie and enhances the flavor of the onion.
- Frozen mixed vegetables – carrots, green peas, sweet corn, or any other vegetables you like.
- Bay leaf – adds more flavor and a rich aroma to the filling.
- Thyme – adds flavor
- White sauce – this recipe shows you how to make the white sauce.
- Shredded cheese – yummy, cheddar, or another cheese that melts.
- Salt and black pepper – to taste.
How to make:
You’ve to make the potato topping first because you’ve to wait until the potato has cooled before you put it on the turkey stuffing, so the mashed potato won’t collapse.
MASHED POTATO TOPPING:
- Drain the potatoes after they're cooked.
- After mashing, add the butter.
- Stir well and add cream and milk.
- Stir well and add nutmeg powder, salt, and black pepper.
It’ll be tastier and more delicious if you fry them in the following order than if you fry them all together.
- TURKEY FILLING – Fry the onion until it's golden brown.
- Add ground turkey and sauté for 1 minute.
- Add frozen mixed vegetables and stir-fry for 1 to 2 minutes.
- Add bay leaf, salt, and black pepper and stir for 1 minute.
- Add the white sauce and mix evenly.
- Pour the filling into the container.
- Sprinkle with grated cheese.
- Then pour the potato topping on top. Preheat the oven to 180 °C, put it in the oven, and bake it for 7-10 minutes until the surface is golden brown.
Tips to know:
- You need to let the mashed potatoes cool and then put them on top of the white sauce. This way, the mashed potatoes won’t collapse and can be shaped.
- The white sauce shouldn’t be too thin so that it’s not too watery and the mashed potatoes on top collapse easily and don’t form.
- Draw lines with a fork for decoration. The surface of the baked mashed potatoes will be golden brown, and some parts will have a burnt color to make it even more beautiful.
What to serve with:
Since this dish is very creamy, it goes very well with fresh side salads such as pickled mixed vegetables, confit cherry tomatoes, or spicy cucumber salad.
For a cozy meal on a cold winter evening, you can try it with baked zucchini with garlic and baked carrots. Apple tartlets for dessert.
Watch how to make:
Ingredients
MASHED POTATO TOPPING:
- 2 potatoes, cut them to 1.5" cube.
- 25 g butter
- 15 ml milk
- 15 ml cream
- 1/2 teaspoon nutmeg powder, (optional)
- pinch salt, adjust to taste
- pinch black pepper, adjust to taste
TURKEY FILLING:
- 290 g ground turkey Note 1
- 1/2 onion
- 1 bowl frozen mixed vegetables, carrot, green peas, sweet corns
- 1 bay leaf
- a pinch thyme
- 1 cup white sauce, Note 2
- 1 cup shredded cheese
- a pinch salt, adjust to taste
- a pinch black pepper, adjust to taste
Instructions
MASHED POTATO TOPPING:
- Cut potatoes first into 1.5-inch cubes and rinse with water to remove excess starch. (Note 3)
- Cook the potatoes in the microwave or prepare a pot of water and boil until tender (Note 4).
- After you've drained the water, mash the potatoes while they're still hot (Note 5).
- Add the butter and mix well, then the cream and mix well, then the milk, and finally the nutmeg powder, salt, and black pepper.
TURKEY FILLING:
- Heat skillet, add oil, and stir-fry onions until golden brown.
- Add ground turkey and sauté for about 1 to 2 minutes. Don't turn turkey too soon, but wait after 30 seconds or until the underside is golden brown. (Note 6)
- Add frozen mixed vegetables and stir-fry for 1 to 2 minutes.
- Add bay leaf, salt, and black pepper and stir for 1 minute.
- Add the white sauce and stir until evenly combined.
BAKING:
- Preheat the oven to 180 °C.
- Pour the filling into the container.
- Sprinkle with grated cheese.
- Then put the potato topping on top.
- Put them in the oven and bake for 7-10 minutes, until the surface is golden brown.
- READY TO SERVE.
Video
Tips & Notes:
- You can use leftover roasted turkey to replace ground turkey.
- It’s best to keep the white sauce in the freezer forever. This way it’s very convenient and quick to prepare any dishes, which can save a lot of time.
- Rinse the potatoes with water to reduce the starch, which will reduce the carbohydrates.
- You can tell if the potatoes are soft by sticking a chopstick into the potatoes and dragging it through the paste.
- Potatoes need to be mashed when they’re hot. This makes them easier to mash evenly. Potatoes that have cooled won’t mash evenly and will clump a bit.
- Don’t stir-fry the turkey immediately, but wait until the bottom turns golden brown before stirring. This way the turkey will be more flavorful and not watery.
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