Turkey Shepherds Pie For Two Food

TURKEY SHEPHERD'S PIE

Steps:

• Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients.
• Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more.
• Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork.
• Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.

TURKEY SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the vegetable oil in a large cast-iron skillet over medium-high heat until very hot. Add the onions and cook until just starting to soften, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ground turkey and then sprinkle in the salt, paprika and garlic powder. Cook, breaking up clumps of the turkey with a wooden spoon, until brown, about 6 minutes. Add the gravy, corn, lima beans, parsley, Worcestershire sauce and hot sauce. Reduce the heat to a simmer; simmer for about 3 minutes.
• While the filling simmers, stir together the potatoes, cheese and eggs in a large bowl, making sure it is thoroughly mixed. Layer the potatoes on top of the filling in the skillet. Bake the shepherd's pie until bubbling and golden brown, 30 to 45 minutes.

INDIVIDUAL TURKEY SHEPHERD'S PIE

Steps:

• Preheat the oven to 425 degrees F. Heat the oil in a medium ovenproof skillet over medium-high heat. Add the garlic, carrots and onions; cook until tender and beginning to brown, about 5 minutes. Add the turkey and thyme, and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes. Stir in the peas and season with 1/4 teaspoon salt.
• Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out. Add the milk, cheese and scallions, and mash until smooth. Season with salt and pepper.
• Swirl the mashed potatoes over the filling. Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes.
• Per serving: Calories: 290; Total Fat: 12 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total carbohydrates: 30 grams; Sugar: 7 grams; Fiber: 4 grams; Cholesterol: 50 milligrams; Sodium: 370 milligrams

TURKEY SHEPHERD'S PIE

Steps:

• In large skillet over medium heat, add the olive oil, ground turkey, diced onions and garlic.
• Saute the ingredients until the turkey is thoroughly cooked.
• Drain off excess juices from the turkey.
• Add the flour and incorporate thoroughly.
• Add the chicken stock and the rice or soy milk.
• Stirring constantly, bring the mixture to a boil, simmer for 1 minute and remove from heat.
• Add the chopped parsley and stir well.
• Place the meat mixture in a greased 9x9-inch casserole dish.
• Using a spatula, evenly distribute the mashed potatoes over the meat mixture.
• Sprinkle the paprika over the mashed potato topping.
• Bake the Shepherd's Pie for 25 to 30 minutes at 400 degrees.

THANKSGIVING LEFTOVERS TURKEY SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.
• In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
• Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.
• Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.

TURKEY SHEPHERD'S PIE

Steps:

• In a greased 2-qt. baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake, uncovered, at 325° for 45-50 minutes or until edges of potatoes are browned.

TURKEY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees.
• To make the Mashed Potatoes:.
• Place potatoes in large pot and cover with water. Bring water to a boil and boil potatoes for about 10-12 minutes. Meanwhile, combine milk, butter, and sour cream in small saucepan and warm on low heat. Potatoes are done when they are fork tender. Drain and return potatoes to pot to dry. Add milk mixture slowly and in batches to determine how creamy you want them. Mash potatoes with milk mixture and add salt and pepper to taste.
• To make the Turkey Filling:.
• Heat olive oil and 2 tablespoons of butter in large skillet over medium high heat. Add onion, carrots, garlic, corn, half the salt and italian seasoning. Cook until onions are opaque, about 10 minutes.
• Add ketchup and cook for another 3-4 minutes.
• Combine pepper, ground turkey, worcestershire sauce, beef broth, red wine and flour with the vegetable mixture. Cook until the turkey is browned and the sauce begins to thicken, about 5-10 minutes.
• Place beef filling in 1 quart casserole dish. Top with mashed potatoes but leave about a 1 inch rim so the meat mixture can breath, Top mashed potatoes with parmesan cheese and dot with remaining tablespoons of butter.
• Place in a 375 degree oven and bake about 35-40 minutes, until the turkey mixture is bubbly and the mashed potatoes are golden brown.

TURKEY SHEPHERD'S PIE WITH TWO-POTATO TOPPING (OR CHICKEN)

Steps:

• Melt 2 tablespoons of butter in a large skillet and add onion, celery, carrot and garlic. Cook over low heat until softened, about 12 minutes. Stir in turkey or chicken and cook until heated through. Add the gravy and orange juice to the mixture and cook until bubbling. Remove from the heat, stir in the parsley and sage and season with salt and pepper. Transfer the filling to a round, oval or 9-by-12-inch baking dish and let cool.
• Preheat the oven to 400°. In a bowl, mix both potatoes together and add chives. Season with salt and pepper and beat in the egg. Spread the potatoes over the filling and brush the top with the melted butter.
• Bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling. Let the pie stand for about 10 minutes before serving.