Turkey Shepherd's Pie
This Turkey Shepherd’s Pie is an easy casserole for a cold winter night.
Servings 10
Calories 213kcal
Ingredients
- 2 tablespoons Olive oil
- 1 cup Onion diced
- 1 clove Garlic
- 4 ounces Mushrooms sliced
- 1 tablespoon Flour
- 1 cup Turkey or Chicken broth
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 2 cups Turkey chopped
- 1/2 cup Peas & Carrots frozen
- 5 cups Mashed Potatoes
- 3 ounces Gruyere cheese
Instructions
- Preheat the oven to 400°F.
- Grease baking dish and set dish to the side.
- In a large saute pan or skillet, heat the oil over medium-high heat and add the onions and stir continuously until the onions are soft, about 3-5 minutes.
- Add the garlic and mushrooms, and continue cooking and stirring for 5-7 minutes.
- In a small bowl, mix the flour and 1 tablespoon of water stirring together until it is smooth and there are no more lumps. This is called a slurry.
- Pour the slurry into the pan with the mushrooms and onions and continue stirring until it is fully incorporated into the juices, about 3 minutes.
- Add the broth and bring to a boil, stirring continuously until the mixture has thickened, 5-6 minutes.
- Add the salt and pepper to the gravy and stor together.
- Add peas, carrots, and turkey, stirring them into the mixture.
- Transfer the mixture to the baking dish and spoon the potatoes over the mixture, completely covering it.
- Sprinkle the Gruyere cheese on top.
- Bake until the cheese is melted and the potatoes are crisp around the edges, 22 to 25 minutes.
- Remove from oven and let stand for 10 minutes before serving.
Notes
Note: The nutritional value for this recipe will vary based on what you used to make your mashed potatoes. This is only an estimate.
Nutrition
Calories: 213kcal | Carbohydrates: 28g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 290mg | Potassium: 478mg | Fiber: 3g | Sugar: 2g | Vitamin A: 554IU | Vitamin C: 28mg | Calcium: 104mg | Iron: 1mg