Easy Turkey Shepherd's Pie
Easy Turkey Shepherd’s Pie lightens up a traditional recipe with lean ground turkey while using a few simple shortcuts to save time!
Ingredients
- 1 teaspoon olive oil
- 1/2 white onion, diced, small
- 1 pound lean ground turkey, or 2-3 cups leftover turkey, diced
- 1 cup mixed vegetables, frozen, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 15 ounces Campbell's Condensed Cream of Mushroom Soup
- 1 tablespoon Worchestershire sauce
- 1/4 cup vegetable broth
For the mashed potato topping:
- 24 ounces Ore Ida Steam N' Mash Potatoes, frozen, one bag
- 3 tablespoons butter , or margarine
- 1/2 cup milk
For garnish (optional):
- fresh herbs, chopped, thyme or parsley
Instructions
- Pre-heat oven to 350 degrees Fahrenheit. Prepare a pie plate or 9x9'' baking dish with cooking spray.
- In large skillet, heat the oil on medium-high heat. Add the diced onions and sauté for 2-3 minutes, until they begin to soften.
- Add the ground turkey. Sauté, crumbling the meat into small pieces until cooked mostly through for about 5-6 minutes. If there is a good amount of grease left in the skillet, drain the turkey mixture on a paper towel lined plate then return to skillet.
- Add the diced vegetables and stir to combine. Add salt, pepper, and garlic powder, stir.
- Add soup, Worcestershire, and broth to turkey mixture, and bring up to a simmer. Stir well to combine, an additional 2-3 minutes.
- Transfer the turkey and vegetable mixture into the bottom of the prepared pan.
- Meanwhile, microwave the potatoes per the package instructions. Transfer cooked potatoes from package into mixing bowl. Add butter and milk, then mash with a potato masher or electric mixer. Taste, and add salt, pepper, and garlic powder until seasoned to your liking.
- Top the turkey mixture in the pie dish with the mashed potatoes, and smooth into an even layer with a spoon or spatula.
- Bake for 25-30 minutes, until the top just begins to form a golden crust. Serve warm.
Notes
If making your mashed potatoes from scratch, peel and cube about 4 large baking potatoes. You can use Yukon gold or Russet potatoes. Boil in salted water or chicken broth for 15-20 minutes, until fork tender. Drain and mash, adding the butter, milk and seasonings to taste.
If you'd like to substitute leftover turkey, skip step three and add the leftover turkey with the veggies. It will reheat in the gravy.
Serving: 1, Calories: 365kcal, Carbohydrates: 35g, Protein: 30g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 75mg, Sodium: 1017mg, Potassium: 1067mg, Fiber: 5g, Sugar: 2g, Vitamin A: 2149IU, Vitamin C: 31mg, Calcium: 64mg, Iron: 3mg
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