Time
0 min
Serving
6 persons
Calories
567
Ground turkey stands in for ground beef or the more traditional lamb in this simple version of shepherd's pie. Frozen vegetables make assembly simple; you can even use instant mashed potatoes instead of making your own to cut down on preparation time.
Ingredients
- cooking spray:
- ½ pounds russet potatoes, peeled and cut into 1 1/2-inch thick slices: 1 piece
- butter: 6 Tbsp (cut into pieces)
- milk: 1 cup
- salt and pepper: (to taste)
- vegetable oil: 1 Tbsp
- ground turkey: 1 pound
- medium onion: 1 piece (chopped)
- instant chicken gravy mix: 2 packages (1 ounce packages)
- water: 1 cup
- frozen peas and carrots: 1 pack (16 ounce pack, thawed)
- cheese of choice: 2 cups (shredded)
Metric Conversion
Stages of cooking
-
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
-
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.
-
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.
-
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.
-
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and the potatoes are golden on the top.
