HOW TO MAKE SHEPHERD'S PIE WITH GROUND TURKEY RECIPES

GROUND TURKEY SHEPHERD'S PIE RECIPE | MARTHA STEWART

Ground Turkey Shepherd's Pie Recipe | Martha Stewart image

Lean ground turkey has significantly less saturated fat than beef. It tastes rich and earthy when simmered with chipotle chili powder. Carrots and peas brighten the filling, while yogurt, stirred into the mashed potatoes and parsnips, adds calcium.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Number Of Ingredients 15

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large onion, finely chopped (about 1 1/2 cups)
3 celery stalks, finely chopped
2 medium carrots, finely chopped
2 garlic cloves, minced
2 pounds lean ground turkey
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme
3/4 teaspoon chipotle or regular chili powder
2 tablespoons plus 1 1/2 teaspoons cornstarch
6 ounces frozen peas (about 1 1/2 cups)
1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
3 parsnips (6 ounces), peeled and cut into 1/2-inch pieces
1 cup plain fat-free yogurt
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 425 degrees. Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a ricer. Stir in yogurt and 3/4 teaspoon salt. Season with pepper.
Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey. Boil for 1 minute. Stir in peas. Transfer to a 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.

Nutrition Facts : Calories 287 g, CholesterolContent 46 g, FiberContent 4 g, ProteinContent 33 g, SodiumContent 459 g

GROUND TURKEY SHEPHERD'S PIE | RACHAEL RAY IN SEASON

Ground Turkey Shepherd's Pie | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Number Of Ingredients 16

Ingredients

4 large Idaho or russet potatoes (2 1/2 to 3 pounds), peeled and cut into chunks
Salt
2 tablespoons extra-virgin olive oil (EVOO)
2 slices bacon, chopped or snipped with kitchen scissors
2 pounds ground turkey or ground turkey breast
Freshly ground pepper
2 onions, chopped
2 carrots, peeled and chopped
2 tablespoons Worcestershire sauce (eyeball it)
2 teaspoons poultry seasoning, such as Bells
? cup heavy cream or half-and-half
1 large egg, beaten
2 tablespoons butter
2 tablespoons snipped or chopped chives
1 ounce peas, thawed
1 teaspoon paprika

Steps:

Place the potatoes in a small, deep pot, cover with water and bring to a boil, covered, over high heat. Salt the water and cook until tender, 12 to 15 minutes.
Meanwhile, heat the EVOO , 2 turns of the pan, in a deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then add the turkey and break it up with a wooden spoon. Season with salt and pepper and cook until browned, about 5 minutes; push it to the side and add the onions and carrots to the center of the skillet. Season with salt and pepper and cook, stirring occasionally, for 5 minutes, then mix everything together. Stir in the Worcestershire sauce and poultry seasoning. Lower the heat to medium and cover the pan with a foil tent to keep in some of the moisture. Cook for 6 to 7 minutes.
Preheat the broiler to high. Drain the potatoes in a colander and return them to the warm pot. Using a pot holder to hold the pot, add 1/3 cup cream, salt and pepper, the egg, butter and chives and smash away with a masher until the potatoes are almost smooth but still a little lumpy.
Remove the foil from the pan and stir in the peas and the remaining 1/3 cup cream. Scrape up any browned bits from the bottom of the pan and turn off the heat. Scrape the turkey mixture into a casserole dish and top with the potatoes. Broil until the top is golden brown. Sprinkle with the paprika.

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