Turkey Shepherd's Pie with Homemade Mashed Potato Topping
This shepherd’s pie recipe delivers everything you want in comfort food: a hearty, flavor-packed filling and the creamiest, most luxurious Boursin mashed potatoes on top. Yes, it’s technically cottage pie since we are using ground turkey instead of lamb, but call it whatever you want. It’s flexible, freezer-friendly, and just as perfect for a weeknight shortcut as it is for Sunday dinner.
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Servings: 8
Equipment
- measuring spoons
- chef's knife
- 3-quart baking dish
- liquid measuring cup
- large skillet
- whisk
Ingredients
- 1 tablespoon vegetable oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1½ pounds ground turkey
- 1 (12-ounce) package frozen peas and carrots
- 1 cup beef broth
- 2 tablespoon Worcestershire sauce
- 2 tablespoon low-sodium soy sauce
- 1 tablespoon tomato paste
- 3 tablespoon all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Boursin Mashed Potatoes
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F. Coat a 3-quart baking dish with nonstick cooking spray.
- Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook 5 minutes or until the onion is tender.
- Stir in the ground turkey and cook 8 minutes, or until the meat is browned and crumbly. Stir in the frozen vegetables.
- Whisk together the broth, Worcestershire sauce, soy sauce, tomato paste, and flour in a large liquid measuring cup. Add the mixture to the ground turkey and vegetables and bring to a simmer. Cook 5 minutes or until the gravy is thickened. Season with salt and pepper to taste.
- Transfer the ground turkey mixture to the prepared baking dish. Dollop the mashed potatoes over the top and spread to an even layer.
- Bake the shepherd’s pie for 20 to 25 minutes, or until the edges are bubbly. If desired, increase the oven temperature to broil and broil for 2 to 3 minutes to brown the mashed potatoes. Remove from the oven and garnish with parsley before serving.