A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Ground Turkey Shepherd's Pie
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- #81591
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
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 pound 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
directions
Cook potatoes in boiling water to cover until tender, about 20 minutes. Drain, cover and set aside.
Heat oil in large skillet and add onions, garlic, celery and saute until tender but not brown, about 5 minutes. Add turkey, stirring to break up and cook until 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 until 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 until heated through and lightly brown
added by
deliciousrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 28, 2003
This is by far one of the best shepherd's pie recipes I've had