The Humble Shepherd
Description
A twist on the original shepherd's pie using ground turkey in place of beef.
Ingredients
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cooking spray
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1 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch thick slices
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6 tablespoons butter, cut into pieces
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1 cup milk
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salt and pepper, to taste
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1 tablespoon vegetable oil
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1 pound ground turkey
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1 medium onion, chopped
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2 (1 ounce) packages instant chicken gravy mix
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1 cup water
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1 (16 ounce) package frozen peas and carrots, thawed
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2 cups shredded cheese of choice
Directions
1
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2
Cover potatoes with water in a saucepan and boil for 20 to 30 minutes, or until fork-tender. Drain and beat until smooth with an electric mixer. Add butter, milk, and salt and pepper to taste; beat to desired consistency.
3
Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir turkey and onion until turkey is fully cooked. Add gravy mix and water; stir often, until gravy is thick and bubbly. Season with salt and pepper.
4
Add turkey mixture to the baking dish. Next, layer the peas and carrots, and top with the mashed potatoes. Top with a layer of shredded cheese.
5
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and the potatoes are golden on the top.