Lunch: Simple Shepherd's Pie

Recipe by Cheryl Slocum A great way to use up leftovers, Shepherd's Pie is the quintessential comfort food: mashed potatoes, veggies, and ground turkey all combined into layers of goodness.

Ingredients

2 tbsp. extra-virgin olive oil
3 small carrots
1 c. frozen pearl onions
1 lb. lean ground turkey
1 tbsp. all-purpose flour
1 c. frozen peas
2 1/2 tsp. chopped fresh rosemary
salt
Freshly ground pepper
3/4 c. low-sodium chicken broth
3 c. leftover mashed potatoes

Instructions

Preheat oven to 400 degrees F. In a large pan, heat olive oil over medium heat. Add carrots and onions and cook until soft, about 5 minutes. Add turkey and cook, breaking up meat with a wooden spoon, until browned, about 6 minutes. Stir in flour and cook 3 more minutes. Stir in peas and rosemary. Season with salt and pepper. Pour in chicken broth and stir. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with more salt and pepper. Transfer to a 9- to 10-inch deep-dish pie pan.
Spread mashed potatoes atop turkey mixture. Bake until golden on top and heated through, about 25 minutes.

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