The cheesy mashed potato-covered turkey shepherd’s pie has peas, celery and carrots with Ro-Tel and Hunt’s diced tomatoes, all in a creamy herb sauce. This dish is comfort food at its finest.
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Last week I was craving some cold weather and comfort food, so I decided to bring comfort food to me. I can’t bring the cold weather, but I can cross my fingers and hope that it comes soon. When I think of comfort food, I think of pasta, mashed potatoes, soups and breads. Not all in that order, but those are my go to foods. I realize my list might not be actual comfort food to some, but they bring me comfort.
I was shopping at Wal-Mart last week and grabbed some ground turkey, potatoes, Ro-Tel Tomatoes and Hunt’s Tomatoes. Ground turkey, potatoes, Ro-tel tomatoes and Hunt’s diced tomatoes are a staple in our house. We always have them on hand. You can make so many things with those items, so I just make sure to always have them stocked in my pantry and fridge. Normally I never know what to make when I’m at the store, but this day was different.
I’ve made tons of Chicken Pot Pies and Beef Shepherd’s Pie back in the day, but never Turkey Shepherd’s Pie. When I was at Wal-Mart I totally had a Wha-la moment. It was like a light bulb went off in my head. Why not make a ground turkey shepherd’s pie, add some Ro-tel and Hunt’s diced tomatoes, some carrots, celery, peas. Mix everything together in a hearty herb sauce, then top it off with some red mashed cheesy potatoes.
My oh my was this dish amazing! Not only was it easy to throw together, but it was a winner for comfort food. I’m so glad that I made this and I was pleasantly surprised how easy and quick everything was to throw together. Now granted the first time you make this recipe, it might take you a while just because you have to cut all the veggies, but I feel like once you’ve done it once, you could whip this together within 30-45 minutes tops.
You can literally add or take away any vegetables to this dish and it would still taste phenomenal! I urge you to head to your local grocery store and make this recipe. It’s comfort food in a bowl and you’ll love it on those cold days or not so cold days like we have here in Las Vegas. 😉 Enjoy!
Be sure to check out the ConAgra Foods website for more fun and delicious recipes!
- [b]Turkey Filling: [/b]
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 celery ribs, chopped
- 1 small onion, chopped
- 1 pound ground turkey
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>1 teaspoon dried thyme</span>
- 2 tablespoons ketchup
- 3 tablespoon Worcestershire
- 1 1/2 cups beef broth
- 3 teaspoons all-purpose flour
- 2 tablespoon milk
- 3/4 cup frozen peas
- 3/4 cup diced tomatoes (I used a combination of Hunt’s Diced Tomatoes and Ro-tel Tomatoes, drained
- salt and pepper, to taste
- 1 pound red-skinned potatoes, cubed
- 1 tablespoon butter
- 1/2 cup milk
- 1/3 cup shredded sharp Cheddar plus 2 tablespoons for the top
- 2-3 scallion, chopped, divided
- Freshly ground black pepper
- <span></span><span></span>Preheat oven to 425 degrees F. Heat oil in a large skillet over medium high heat. Once the oil is hot add the garlic, carrots, celery, onion and thyme. Cook until tender, about 5 minutes. Add the ground turkey. Cook until crumbly and cooked through. Stir in the ketchup and Worcestershire sauce and cook until lightly caramelized.
- In a small bowl or glass measuring cup, whisk together the beef broth and flour together. Whisk together until incorporated and no lumps. With the heat on medium, slowly add the beef broth mixture to the skillet. Cook until the mixture starts to thicken, about 2-3 minutes (your meat mixture should be at a low boil for it to thicken up). Add the milk and mix to combine all the flavors.
- Stir in the peas and tomatoes. Season with salt and pepper to taste. Turn heat to low until your ready to assemble.
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span><span class=”mceItemHidden” data-mce-bogus=”1″><span></span>While the meat is browning, add the potatoes to a medium pot, cover with cold water. Bring the potatoes to a boil, lower the heat and simmer until tender. Drain and return to the pot to the stove over low heat. Smash the potatoes a few times before add any of the other ingredients. This will allow the potatoes to dry out a little bit. Add the butter, milk and 1/3 cup shredded cheese, mixing and mashing everything together. Add 1 chopped scallion and season with salt and pepper to taste.</span></span>
- Place 3-4 large bowls on top of a baking sheet. Scoop in the meat mixture evenly and top with mashed potatoes. Bake until potatoes are lightly browned and the turkey meat is bubbly around the edges, about 10-15 minutes.
- Sprinkle remaining cheese and scallion on top.
- Serve and enjoy!