Turkey Shepard's Pie
Ingredients
- • 750 g ground turkey
- • 1 item onion, diced
- • 2 item carrots, diced
- • 150 g frozen peas
- • 3 cloves garlic
- • 30 ml tomato paste
- • 15 ml Worcestershire sauce
- • 240 ml chicken broth
- • 5 ml dried thyme
- • 1 kg potatoes, peeled
- • 60 g butter
- • 120 ml milk
- • 15 ml olive oil
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Preheat oven to 200°C (400°F). Cut potatoes into chunks and boil in salted water for 15-20 minutes until tender.
- 2
While potatoes cook, heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned, about 6-8 minutes.
- 3
Add diced onion and carrots to the turkey. Cook for 5 minutes until vegetables begin to soften.
- 4
Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for another minute.
- 5
Pour in chicken broth and Worcestershire sauce. Add thyme and season with salt and pepper. Simmer for 5 minutes until slightly thickened.
- 6
Stir in frozen peas and cook for 2 minutes. Remove from heat.
- 7
Drain potatoes and mash with butter and milk until smooth. Season with salt and pepper.
- 8
Transfer turkey mixture to a 9x13 inch baking dish, spreading it evenly.
- 9
Carefully spread mashed potatoes over the turkey mixture, creating peaks with a fork for crispy edges.
- 10
Bake for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges.
- 11
Let rest for 5 minutes before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"Enjoy this delicious recipe! Turkey mince is considered a healthier option to other mince options like beef as it is lower in fat and saturated fat content and higher in protein content."
