Turkey Shepards Pie is one of those hearty, ready in a snap, and loved by everyone dinners. It only requires a handful of ingredients, most of which you probably already have in your pantry! And it is ready in under 1 hour, from scratch. Making this a top notch recipe to add to your “weeknight meals” repertoire.
This turkey shepards pie makes the most perfect week day lunches, too! It reheats in a snap in the microwave and still tastes every bit as good as straight out of the oven!
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Let’s make it!
First off, you will start with boiling some chopped and peeled potatoes. Depending on the size of your chopped potatoes, these will take around 10-15 minutes in boiling water to be tender enough to mash. In a rush? No problem! Cut the potatoes into smaller pieces. The smaller the “cube” the faster it will cook!
To test if the potatoes are “fork tender” carefully poke a potato cube with a fork. If the fork inserts easily without resistance, your potatoes are done! If it is difficult to poke the potato, keep them boiling for a few more minutes and check again.
The EASIEST way to mash potatoes
The absolute easiest way to mash potatoes is with a hand mixer. After the potatoes have boiled drain off the excess water and return them to the pot or a large bowl. Immediately add the butter, heavy cream and salt. Using a hand mixer, start on low and break up the potato chunks, gradually increase the speed until all of the potato cubes are whipped into a velvety creamy mash.
Onto the Shepards Pie filling
The filling is essentially a “one pot meal” which is super nice for clean up! The easiest way to make this shepards pie is in a cast iron pan, or oven safe skillet. This way, you will cook the filling on the stove, and transfer an already hot pan, directly into the oven. Which accounts for a lesser baking time! Woohoo!
Now, bake the whole thing in the oven for 30 minutes, until it is bubbly and the potatoes are crispy and browned.
Using a cast iron pan also helps add extra minerals into your food! And you guessed it, that mineral is IRON!
If you have seen some of my recent posts, I have become lentil obsessed! I am always looking for “filler”, so we can gradually reduce our meat intake (it is so expensive lately!) and add in some more bulk, but also provide more nutrition in our meals. Lentils hit all of those points. They are inexpensive and have quite the impressive resume when it comes to nutrition!
- FIBER! This is so important to include in your diet! It keeps your digestive system happy and in check!
- Maintenance for bone strength and they provide a healthy dose of folic acid!
- They are also low in calories and packed with protein!
The list goes on, but these are my favorite perks of the legume!
And I just love this guy, taking a break from dishes and helping with the food photo shoot! ?
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Mashed Potato Topping
- 6 large Yellow Potatoes, around 4 cups, peeled and cubed
- 5-6 cups Water
- 2 Tablespoons Butter
- ½ cup Heavy Cream
- Pinch of Salt
Shepards Pie Filling
- 1 lb Ground Turkey
- 2 Tablespoons Extra Virgin Olive Oil
- 1 ½ cups Peas, frozen
- 1 cup Corn Kernels, frozen
- ½ large Red Onion
- 1 can Brown Lentils, drained and rinsed
- 1 cup Turkey Gravy**
Mashed Potato Topping
- In a large pot bring the water to a boil.
- Add the chopped potatoes and boil until potatoes can be easily poked with a fork, about 10-15 minutes. Remove from heat, drain off excess water and return potatoes to the pot.
- Add in butter, heavy cream, and salt. Using a hand mixer with the beater attachments, or a potato masher, mix/mash the potatoes until they are a smooth creamy consistency. Set aside.
Shepards Pie Filling
- Preheat oven to 350°F
- In a large cast iron (or oven safe skillet)* over medium heat, add the extra virgin olive oil and ground turkey to the skillet. Cook until turkey is fully cooked and browned.
- When the turkey is fully cooked, add the frozen peas, corn, and red onion to the turkey. Cook over medium heat for 5 minutes. Remove from heat
- Add in the lentils and gravy**. Stir to combine.
- Using a spatula, smooth out the top of the turkey filling, scoop the prepared mashed potatoes on top and evenly spread over entire pan of shepards pie.
- Bake for 30 minutes. At the end of the baking time, switch the oven to broil (high), and broil for 5 more minutes.
- Remove from oven and serve immediately.
* If you do not have a oven safe skillet or cast iron pan. Cook the shepards pie filling in a regular fry pan, and transfer to an oven safe casserole dish before topping with potatoes.
** For the gravy, you can make your own from turkey stock, or use the premade store bought packages.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 560Total Fat: 30gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 114mgSodium: 412mgCarbohydrates: 45gFiber: 8gSugar: 7gProtein: 30g
Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.