Individual Turkey Shepherds Pie Recipes

Steps:

• Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients.
• Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more.
• Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork.
• Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in a medium skillet over medium-high heat. Add the garlic, carrots and onions and cook until tender and beginning to brown, 5 minutes. Add the turkey and thyme and continue to cook, breaking up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth and then pour into the skillet. Cook, until thickened, 2 minutes. Stir in the peas and season with 1/4 teaspoon salt. Remove from the heat and divide among four 8-ounce ramekins.
• Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil and continue to cook until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Add the milk, cheese and scallions and mash until smooth. Season with salt and pepper.
• Transfer the filled ramekins to a rimmed baking sheet and evenly top with the mashed potatoes. Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 15 minutes.

Steps:

• Stir your flour and milk together until well blended.
• Stir in soup and poultry seasoning.
• Put this all in microwave-safe bowl and cover with a sheet of the wax paper.
• Set the Microwave at Hi for 7-8 min.
• Stir every 2 min until the mixture boils and begins to thicken.
• Stir in the turkey and vegetables.
• Spoon 1 c.
• turkey mixture into 4 individual microwave safe bowls.
• Pipe or spoon 1/2 c.
• potato mixture atop each casserole.
• Sprinkle with Paprika.
• Cover with the wax paper and again Microwave at Hi 9-11 min.
• until the vegetables are tender.
• This makes 4 servings.

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 5-7 minutes, breaking up beef into crumbles. Add garlic; cook 1 minute or until tender. Drain. Stir in chili sauce and vinegar. , In a small bowl, mix mashed potatoes and cream cheese until blended. Press 1 biscuit onto bottom and up sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over tops. Sprinkle with potato chips, pressing down lightly. , Bake until golden brown, 20-25 minutes. If desired, sprinkle with paprika. Freeze option: Freeze cooled shepherd's pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Bake on a baking sheet in a preheated 375° oven until heated through, 15-18 minutes.

Steps:

• Preheat oven to 425 degrees F.
• Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. You will probably need to smash them down with the back of a spoon.
• Heat the 2 tbls. oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
• Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
• Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
• Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar cheese.
• Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife. Enjoy!