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
- 1.5 pounds russet potatoes , peeled and cut into 1 1/2-inch thick slices
- 6 tablespoons butter , cut into pieces
- 1 cup milk
- salt and pepper , to taste
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 1 medium onion , chopped
- 2 packages instant chicken gravy mix , 1 ounce
- 1 cup water
- 1 package frozen peas and carrots , 16 ounce
- 2 cups shredded cheese of choice
Instructions
-
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.
Nutrition Facts
Per serving
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