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Turkey Shepard's Pie

4 servings
1/2 pound carrot, shredded
1 cup chicken broth
1/4 cup milk
1/2 cup butter or margarine
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon paprika
2 pounds russet potatoes, peeled and chopped
1 tablespoon vegetable oil
1 large yellow onion, peeled and chopped
2 cloves garlic, minced
1/2 cup celery, chopped
1/2 pound mushroom, sliced
1 1/2 pounds ground turkey
2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dry mustard
1/2 teaspoon marjoram
1/2 cup fresh parsley, chopped fine

Cook potatoes in boiling water to cover till tender, about 20 minutes;
drain, cover and set aside.

Heat oil in large skillet and add onions, garlic, celery and saute till
tender but not brown, about 5 minutes. Add turkey, stirring to break
up and cook till no longer pink. Drain turkey and vegetables in colander
to remove excess fat. Return to skillet and add sage, thyme, marjoram
and mustard, cook for about a minute. Add carrots, parsley and broth.
Bring to boil, reduce heat and simmer, uncovered till most of broth evaporates.
Put turkey mixture in a 3-quart baking dish.

Mash potatoes with butter, milk, salt, and pepper and spread lightly over
turkey mixture in casserole. Sprinkle with paprika. Bake, uncovered for
about 20 minutes till heated through and lightly brown.

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