My Turkey Shepard’s Pie was created from necessity. I had found a recipe in Country Living Magazine. It was a two part recipe called “From Roasted Vegetables to Shepard’s Pie”. Well the first night I roasted all the vegetables for dinner, roasted celery root, celery, onions and bacon.
The next day I thought all day long about the left over vegetables and how good they would be in the Shepard’s pie. When I got home and started to get dinner ready, I couldn’t fine the vegetables in the fridge. I guess I never mentioned this game plan to Steve and he had a lovely lunch of roasted vegetables and bacon…
So, after my initial shock, I took what I had on hand and made this Turkey Shepard’s Pie. I decided to saute some leeks while my potatoes were boiling. When I mashed the potatoes, I added in the leeks for additional flavor.
Next, I cooked carrots and pearl onions. I feel like the pearl onions make this an upscale version of a typical Shepard’s pie.
Now, I add the ground turkey and brown it with the onions and carrots.
When the turkey is brown, stir in flour and cook about 3 minutes. Then add the peas, fresh rosemary, salt, pepper and chicken broth.
Simmer for about 5 minutes. Then transfer to a 9-10″ deep pie plate. Top with the mashed potato and leek mixture.
Preheat the oven to 400 degrees. Bake the Shepard’s pie for about 25 minutes until golden brown.
This is comfort food at it’s best. The rosemary is the key ingredient here and takes this dish to a whole new level. Don’t skimp on the rosemary.
- 6-8 medium size Yukon gold potatoes, peeled and cut in half
- 1 large leek, diced
- 5 Tbsp butter
- 1/2 cup of half & half
- 2 Tbsp olive oil
- 3 small carrots, chopped
- 1 cup frozen pearl onions
- 1 pound lean ground turkey
- 1 Tbsp flour
- 1 cup frozen peas
- 2 1/2 tsp chopped fresh rosemary
- kosher salt and freshly ground pepper
- 3/4 cup low-sodium chicken broth
- Start by making the mashed potatoes. Cover the potatoes with cold salted water. Bring to a boil and cook until soft when a fork is inserted to the potatoes. At the same time, cut the leek and rinse with water. Saute the leek in 2 tablespoons of butter until soft, season with salt and pepper. When the potatoes are done, drain all the water and add the remaining 3 tablespoons of butter and the half & half. Mash well with a potato masher or hand mixer. Add the leeks into the potato mixture and set aside.
- Preheat the oven to 400 degrees. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the carrots and frozen pearl onions. Cook until soft, about 5 minutes. Add the ground turkey and cook until brown, about 6 minutes. Stir in 1 tablespoon of flour and cook 3 more minutes. Add frozen peas, 2 1/2 teaspoons rosemary, salt and pepper to taste and 3/4 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 5 minutes. Transfer to the deep pie plate and top with the mashed potato mixture. Heat in the oven for about 25 minutes.
Recipe from Renee @ Renee's Favorite Dishes
Published on ReneesFavoriteDishes.com