6large Yellow Potatoesaround 4 cups, peeled and cubed
5-6cupsWater
2TablespoonsButter
½cupHeavy Cream
Pinchof Salt
Shepards Pie Filling
1lbGround Turkey
2TablespoonsExtra Virgin Olive Oil
1 ½cupsPeasfrozen
1cupCorn Kernelsfrozen
½large Red Onion
1can Brown Lentilsdrained and rinsed
1cupTurkey Gravy**
Instructions
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.
Notes
* 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.