I made a shepherd’s pie the other night that turned out SO good. So I decided to share the recipe with you. It was really easy and fast, two words that I love!
I started out with Rachel Ray’s 30 Minute Shepherd’s Pie Recipe. But, as always, I had to modify it to match what ingredients I had on hand. Here is what I used:
Easy Shepherds Pie
Ingredients
- 1.25 lb Ground Turkey
- 2 pouches of Yukon Gold instant potato’s follow the instructions for prep, mine needed milk, butter, water
- 2 heaping Tbl Sour Cream
- 1 tbsp Olive Oil
- 1 Large Onion diced
- Kirkland’s No-Salt Organic Seasoning
- 2 tbsp Butter
- 2 tbsp Flour
- 1 cup Chicken Broth
- Big Splash Worcestershire Sauce
- 2 cans Corn
- 1 can Sliced Mushrooms
- Paprika
- 2 cups Shredded Cheese I had Mexican Blend on hand
Instructions
- Heat the olive oil in a skillet over medium heat. Cook diced onions until soft. Add Turkey and generous shake of the No-Salt Organic Seasoning. Now, you can season this however you want. Use salt, pepper and garlic if you want. The trick for cooking tasty (not gamey) ground turkey is to season the heck out of it! Lots of garlic and onion. I only use ground turkey in just about everything I make.
- Anyhow, while the meat is browning, prepare your potatoes according to package directions. This is usually boiling the water/butter/milk and adding the potatoes. You can use regular (or “real”) potatoes, just get them boiled before you start the meat since it takes longer. Add the sour cream to your potatoes last, just before you put it in the casserole dish.
- In a separate pan prepare the gravy. Melt the 2 Tbl butter, add flour to form a rue. Add your chicken broth and Worcestershire Sauce. Stir until thickened.
- Add the Corn, Mushrooms and Gravy to the browned turkey, heat through.
- Spray your casserole dish with Pam (love Pam). Add the meat/gravy mixture, add the mashed potatoes. Top with a sprinkle of paprika and your shredded cheese.
- Place under broiler until cheese is melted and a little brown.
