Name: Turkey Shepherd's Pie with Mixed Vegetables & Parmesan Potatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 887 ml chicken or vegetable broth; ¾ cup frozen corn; ¾ cup frozen peas; 6 cloves garlic; 1.02 kg ground turkey; 1 ½ small bunches Italian (flat-leaf) parsley; 43 g Parmesan cheese; 3 tbsp tomato paste; 1 ½ medium yellow onions; 6 medium yellow potatoes; all-purpose flour; black pepper; butter, unsalted; extra virgin olive oil; garlic powder; rosemary, dried; salt; thyme, dried; Worcestershire sauce

Turkey Shepherd's Pie with Mixed Vegetables & Parmesan PotatoesTurkey Shepherd's Pie with Mixed Vegetables & Parmesan Potatoes — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

3 medium carrots

887 ml chicken or vegetable broth

¾ cup frozen corn

¾ cup frozen peas

6 cloves garlic

1.02 kg ground turkey

1 ½ small bunches Italian (flat-leaf) parsley

43 g Parmesan cheese

3 tbsp tomato paste

1 ½ medium yellow onions

6 medium yellow potatoes

all-purpose flour

black pepper

butter, unsalted

extra virgin olive oil

garlic powder

rosemary, dried

salt

thyme, dried

Worcestershire sauce

Instructions

Wash and dry the fresh produce.

Peel and small dice the potatoes.

Add the potatoes to a large pot and cover with hot water (from the tap). Bring to a boil; reduce heat and simmer, 13-14 minutes, until potatoes are fork-tender.

Peel and mince the onion. Peel and small dice the carrots.

Heat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Add the carrots and onion to the skillet; cook, stirring frequently, until softened, 5-6 minutes.

Shave parsley leaves off the stems; discard the stems and mince the leaves.

Add the ground turkey to the skillet and break it apart with a spatula. Add half of the minced parsley and the spices. Cook, stirring occasionally, until the meat is browned, 8-9 minutes.

Preheat oven to broil on high.

Peel and mince the garlic.

Add the Worcestershire sauce and garlic to the skillet. Cook, stirring occasionally, for 1 minute.

Add the flour and tomato paste to the skillet. Stir well, then add the broth, peas, and corn. Bring to a boil over high heat, then reduce heat to low and simmer for 7 minutes, stirring occasionally.

Once the potatoes are done, drain and return to the pot. Add the butter, broth, garlic powder, and salt; mash with a potato masher until smooth.

Finely grate the Parmesan.

Transfer the turkey mixture to a large baking dish and spread evenly. Top with mashed potatoes and Parmesan. Place in the oven and broil for 2-3 minutes, until the cheese begins to brown.

To serve, divide the Shepherd's pie between plates and garnish with remaining parsley. Enjoy!

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