Turkey Mushroom Shepherd’s Pie
Turkey Mushroom Shepherd’s Pie takes about 30 minutes from beginning to end. This recipe serves 6. For $2.06 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 288 calories, 26g of protein, and 10g of fat. 109 people have tried and liked this recipe. If you have worcestershire sauce, sour cream, low sodium beef broth, and a few other ingredients on hand, you can make it. It is brought to you by I Wash You Dry. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is spectacular. Creamy Turkey Shepherd’s Pie (aka Thanksgiving Leftovers Shepherd’s Pie!), Mushroom & Asparagus Shepherd's Pie, and Vegetarian Mushroom Shepherd's Pie are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 tbsp butter
1 large egg yolk
2 tbsp flour
1 lb. ground turkey
1/2 cup half and half
1 cup low sodium beef broth
8 oz. mushrooms, sliced
1/2 onion, diced
1 tsp parsley, chopped
1 cup frozen peas and carrots
2 lbs. peeled potatoes, peeled & cubed
salt and pepper
2 tbsp sour cream
1 tsp sweet paprika
2 tsp Worcestershire sauce
Equipment:
pot
frying pan
whisk
casserole dish
Cooking instruction summary:
Boil the potatoes in a pot of lightly salted water until fork tender. Drain and add sour cream, egg yolk, half and half and salt and pepper to taste. Mash until desired consistency.Meanwhile brown the ground turkey and onions in a large skillet, breaking up until crumbled (about 3 minutes). Add mushrooms to skillet and cook an additional 5 minutes, until turkey is cooked through and mushrooms are softened.In a separate small skillet heat the 2 tbsp butter over medium heat until melted. Whisk in the flour until smooth. Gradually pour in the beef broth and Worcestershire sauce, whisking until smooth and slightly thickened. Pour this gravy mixture into the turkey and mushroom mixture and stir to combine.Add the frozen peas and carrots to the skillet and stir to combine, cooking until heated through. Transfer mixture to a 2 quart casserole dish, spread into an even layer.Top with the mashed potatoes, spreading into an even layer. Sprinkle the top with the sweet paprika and broil for 3 to 5 minutes, or until the top is a light golden brown. Garnish with chopped parsley and enjoy!
Step by step:
1. Boil the potatoes in a pot of lightly salted water until fork tender.
2. Drain and add sour cream, egg yolk, half and half and salt and pepper to taste. Mash until desired consistency.Meanwhile brown the ground turkey and onions in a large skillet, breaking up until crumbled (about 3 minutes).
3. Add mushrooms to skillet and cook an additional 5 minutes, until turkey is cooked through and mushrooms are softened.In a separate small skillet heat the 2 tbsp butter over medium heat until melted.
4. Whisk in the flour until smooth. Gradually pour in the beef broth and Worcestershire sauce, whisking until smooth and slightly thickened.
5. Pour this gravy mixture into the turkey and mushroom mixture and stir to combine.
6. Add the frozen peas and carrots to the skillet and stir to combine, cooking until heated through.
7. Transfer mixture to a 2 quart casserole dish, spread into an even layer.Top with the mashed potatoes, spreading into an even layer. Sprinkle the top with the sweet paprika and broil for 3 to 5 minutes, or until the top is a light golden brown.
8. Garnish with chopped parsley and enjoy!
Nutrition Information:
covered percent of daily need
