Over long holiday weekends, I like to make dishes that I can leisurely cook and that take too long to make during the week. Generally, something tasty but needs a bit of cooking time and love.
So this past Labor Day weekend, I made lots of bbq food but wanted to also make something we could enjoy eating this week. So I picked a favorite dish of ours, changed it up a bit (I used turkey instead of beef) and spent the afternoon cooking.
Shepard’s pie is a great dish to make when the weather starts to cool off. It’s so warm and filling and it gives the house an amazing aroma. It’s full of nostalgia for me, and the best part is it’s a full one-pot ready meal when it’s all said and done.
This dish is so flexible too! Want a different meat? Just add that in instead. Have some different veggies? Sure, those work here! Make this your own and let me know what changes you made in the comments below! I’d love to hear. 🙂 Happy cooking!
Turkey Shepard's Pie
Ingredients
Potatoes
- 1 1/2 lb. potatoes, peeled (about 5 medium sized)
- Kosher salt
- 3 tablespoons butter
- 1/4 cup milk
- Freshly ground black pepper
- 1 cup shredded Monterey Jack
Filling
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 small parsnips, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage, minced
- 3/4 cup dry white wine
- 1 1/2 lb. ground turkey
- 3 tablespoons all-purpose flour
- 3/4 cup low-sodium turkey or chicken broth
- 1 tablespoon freshly chopped parsley, for garnish
Directions
- Preheat oven to 400°.
- In a large pot over high heat, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until completely tender, 16 to 18 minutes. Drain and return to pot.
- Use a potato masher to mash potatoes until smooth. Add melted butter and milk. Mash together until fully incorporated, then season with salt and pepper and fold in cheese. Set aside.
- In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, parsnips, garlic, thyme, sage and cook until fragrant and softened, 5 minutes.
- Deglaze with wine and cook 2 minutes more. Add ground turkey and cook until no longer pink, 5 minutes more.
- Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add turkey broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.
- Top turkey mixture with an even layer of mashed potatoes, and bake until there is very little liquid visible and mashed potatoes are golden, about 35 minutes.
- Broil, if desired, and garnish with parsley before serving. Enjoy!
Season Generously 