Entrée: United Kingdom – Turkey Shepherd's Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

1 1 / 2 lb / 680 g ground turkey
2 shallots, finely chopped
2 cloves garlic, minced
2 tbsp (30 g) unsalted butter (for filling)
4 cups (960 ml) mashed potatoes (made with 2 tbsp / 30 g unsalted butter and milk)
1 cup (130 g) diced carrots
1 cup (150 g) frozen peas
1 tbsp (15 ml) tomato paste
1 cup (240 ml) chicken stock
1 tsp (5 ml) Worcestershire sauce
1 tsp (1 g) fresh or dried thyme
Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Boil and mash potatoes with 2 tbsp unsalted butter and milk; season to taste and set aside.
2. In a skillet, melt 2 tbsp unsalted butter over medium heat. Sauté shallots and garlic until softened.
3. Add ground turkey and cook, breaking up, until browned. Stir in carrots, tomato paste, thyme, Worcestershire sauce and chicken stock. Simmer until slightly thickened; add peas, and season with salt and pepper.
4. Transfer turkey mixture to a baking dish, spread mashed potatoes evenly over the top, and smooth with a fork.
5. Bake 20–25 minutes until topping is golden and filling bubbles. Let sit 5 minutes before serving.

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