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:

• In large skillet over medium heat, add the olive oil, ground turkey, diced onions and garlic.
• Saute the ingredients until the turkey is thoroughly cooked.
• Drain off excess juices from the turkey.
• Add the flour and incorporate thoroughly.
• Add the chicken stock and the rice or soy milk.
• Stirring constantly, bring the mixture to a boil, simmer for 1 minute and remove from heat.
• Add the chopped parsley and stir well.
• Place the meat mixture in a greased 9x9-inch casserole dish.
• Using a spatula, evenly distribute the mashed potatoes over the meat mixture.
• Sprinkle the paprika over the mashed potato topping.
• Bake the Shepherd's Pie for 25 to 30 minutes at 400 degrees.

Steps:

• Brown the Italian sausage in a large pot over medium-high heat, then remove and reserve. Sear the turkey in the pot until golden brown on both sides, then add the stock, carrots, onions, celery, garlic, sage and thyme. Bring to a boil, then lower to a simmer and cook, uncovered, until the turkey is cooked through and the vegetables are tender, 1 hour 15 minutes to 1 hour 30 minutes. Take the turkey out of the pot and allow to cool slightly.
• Remove the meat from the bones, then chop into bite-sized pieces. Continue to cook the remaining liquid until further reduced. Season with salt and pepper to taste. Place the turkey, sausage, vegetables and reduced stock in 9-by-13-inch casserole dish.
• Preheat the oven to 375 degrees F.
• Fill a large pot with water and boil the potatoes until tender. Crush them with a potato masher, then add the cheese and butter. Place on top of the turkey and vegetable mixture and bake until the casserole is warm throughout and the potatoes have become slightly golden on top, about 30 minutes.
• Serve with the baguette.

Steps:

• Preheat the oven to 375 degrees F and lightly spray two 16-ounce oven-safe ramekins with nonstick cooking spray. Set aside.
• Heat up the olive oil in a large skillet over medium-high heat. Add the carrots, onion and garlic and cook until softened and fragrant, 5 to 7 minutes.
• Add in the turkey and peas and stir to combine. Sprinkle the flour over the mixture and stir to incorporate, then stir in the tomato paste. Gently add the chicken stock and Worcestershire sauce. Stir and let the mixture thicken, about 5 minutes. Stir in the thyme leaves and season with salt and pepper. Remove the mixture from the heat.
• Divide the mixture evenly between the ramekins, then divide the mashed potatoes evenly and spread on top of the mixture. Place the ramekins on a baking sheet for easier transfer and bake, uncovered, for 20 minutes. Cool 10 to 15 minutes, then serve and enjoy!

Steps:

• For the mashed sweet potatoes: Scoop sweet potato flesh into a large bowl and mash with a fork or potato masher. Mix in the cream, butter, coriander, ginger and egg yolks. Season to taste with salt and pepper. Scrape into a pastry bag and set aside.
• For the topping: Mix the cheeses, breadcrumbs and fresh thyme together in a bowl. Set aside.
• For the shepherd's pie: Preheat oven to 375 degrees F.
• Render down the bacon in a large saute pan or braiser over medium heat until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the ground turkey to the pan, and cook, stirring often and breaking apart with a wooden spoon, until evenly browned, 5 to 7 minutes. Remove from pan and set aside. Add the onion, leek and sage, and cook until caramelized, another 7 to 10 minutes.
• Stir in the pine nuts, flour, tomato paste, coriander and ginger and cook for 2 more minutes. Add the chicken stock, carrots and meat, then return to a simmer and cook until reduced and nappe (when it thickly coats the back of a spoon), another 10 to 15 minutes. Taste for seasoning.
• Top with an even layer of the sweet potato mixture. Sprinkle evenly with the breadcrumb topping. Bake until golden brown, about 1 hour. Sprinkle with chopped parsley and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Heat the vegetable oil in a large cast-iron skillet over medium-high heat until very hot. Add the onions and cook until just starting to soften, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ground turkey and then sprinkle in the salt, paprika and garlic powder. Cook, breaking up clumps of the turkey with a wooden spoon, until brown, about 6 minutes. Add the gravy, corn, lima beans, parsley, Worcestershire sauce and hot sauce. Reduce the heat to a simmer; simmer for about 3 minutes.
• While the filling simmers, stir together the potatoes, cheese and eggs in a large bowl, making sure it is thoroughly mixed. Layer the potatoes on top of the filling in the skillet. Bake the shepherd's pie until bubbling and golden brown, 30 to 45 minutes.

Steps:

• Preheat the oven to 425 degrees F. Heat the oil in a medium ovenproof skillet over medium-high heat. Add the garlic, carrots and onions; cook until tender and beginning to brown, about 5 minutes. Add the turkey and thyme, and continue to cook, breaking the turkey 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, about 2 minutes. Stir in the peas and season with 1/4 teaspoon salt.
• Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out. Add the milk, cheese and scallions, and mash until smooth. Season with salt and pepper.
• Swirl the mashed potatoes over the filling. Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes.
• Per serving: Calories: 290; Total Fat: 12 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total carbohydrates: 30 grams; Sugar: 7 grams; Fiber: 4 grams; Cholesterol: 50 milligrams; Sodium: 370 milligrams

Steps:

• Melt 2 tablespoons of butter in a large skillet and add onion, celery, carrot and garlic. Cook over low heat until softened, about 12 minutes. Stir in turkey or chicken and cook until heated through. Add the gravy and orange juice to the mixture and cook until bubbling. Remove from the heat, stir in the parsley and sage and season with salt and pepper. Transfer the filling to a round, oval or 9-by-12-inch baking dish and let cool.
• Preheat the oven to 400°. In a bowl, mix both potatoes together and add chives. Season with salt and pepper and beat in the egg. Spread the potatoes over the filling and brush the top with the melted butter.
• Bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling. Let the pie stand for about 10 minutes before serving.

Steps:

• Preheat oven to 350°F.
• Grease a 7x9 ovenproof pan.
• Brown turkey.
• When browned, stir in salsa and the cilantro, chopped.
• Pour salsa-turkey mix into the oven pan.
• Spread out the drained corn on the salsa-turkey mix.
• Slice potatoes thinly and spread on corn.
• Sprinkle with cheddar.
• Bake until potatoes are tender, about 45 minutes.

Steps:

• Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.
• In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
• Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.
• Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.

Steps:

• Cook the ground turkey, onion powder and garlic powder in the olive oil until done. While the turkey is cooking, prepare the mashed potatoes according to the directions.
• Lightly spray an 8 x 8 dish. Pour the cooked turkey into the dish.
• Top with the corn and artichoke hearts.
• Then, top off with the mashed potatoes.
• Bake at 375 for about 20 minutes. Top with the cheese and bake for an additional 10 minutes.
• Pour turkey gravy over each serving, if desired.