Description
A hearty and comforting shepherd’s pie made with turkey mince and topped with creamy mashed potatoes.
Ingredients
Scale
- 750 g Turkey mince (I used 10% fat)
- 2 cups low-sodium chicken stock
- 2 tablespoons Worcester sauce
- 2 celery stalks (finely diced)
- 2 small carrots (finely diced, about 1 cup)
- 1 large onion (finely chopped)
- 4 garlic cloves (finely chopped)
- 2 tablespoons olive oil
- 2 teaspoons Mixed herbs (sub with Italian seasoning)
- ¼ cup tomato paste
- 1½ cup frozen green peas
- ¼ cup all-purpose flour
- 1 teaspoon chicken stock powder (optional)
- Salt and black pepper to taste
- ½ cup parmesan cheese grated (optional)
- Olive oil (for drizzling on mashed potatoes, optional)
- 1 kg potatoes (I used Maris Piper)
- 1 cup Cheddar cheese (I used red Leicester cheese)
- ½ cup milk
- Salt to taste
Instructions
- Heat olive oil in a heavy bottom skillet on medium-high heat until hot. Add chopped onions, celery, and carrots and sauté until soft and the onions are translucent and fragrant.
- Add chopped garlic, stir to combine, and cook for 30 seconds.
- Add turkey mince to the sautéed vegetables and break it into the skillet. Season with salt and black pepper, mixed herbs, and chicken stock powder and stir to combine. Continue to cook until the meat is browned and no longer pink.
- Add all-purpose flour and stir to combine, followed by the tomato paste and cook for about 2 minutes.
- Add Worcester sauce, chicken stock, and frozen peas to the turkey mince and stir to combine. Deglaze the pan by scraping any bits stuck on the bottom of the skillet. Reduce the heat and simmer for 20-25 minutes.
- In the meantime, make the mash: Peel and cut potatoes into small chunks and place them in a large pot of cold salted water. Bring to a boil and cook until fork-tender.
- Drain the potatoes and let cool for 3-5 minutes. Mash with butter and milk until desired consistency is achieved. Fold in the grated cheese if using and set aside.
- Preheat the oven to 400F/200C.
- Assemble the pie: Transfer the minced mixture to an oven-safe dish. Top with prepared mashed potatoes and fluff with a fork (optional). Sprinkle grated parmesan over the mash and drizzle with olive oil.
- Bake for 25-30 minutes until golden brown and the filling is bubbling hot.
- Garnish with fresh thyme and let stand for 5-10 minutes before serving. Portion into bowls and enjoy!
Notes
- If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- This dish is also great for meal prep and can be frozen for future meals.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the pie
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg