INDIVIDUAL TURKEY SHEPHERD'S PIE
Our version of this rustic British classic transforms it into a quick, easy main for any night of the week. For an all-in-one meal in single servings, you can divide the filling among four 9-ounce ramekins before topping it with the mashed potatoes. Bake on a baking sheet until the filling is bubbly around the edges and the potatoes are lightly browned, about 15 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
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
Nutrition Facts : Calories 290 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 370 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 19 grams, Sugar 7 grams
TURKEY SHEPHERD'S PIE
A healthy twist on an old favorite.
Provided by ANGCHICK
Categories World Cuisine Recipes European UK and Ireland English
Time 1h
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 38 g, Cholesterol 70.9 mg, Fat 12.9 g, Fiber 5.3 g, Protein 18.3 g, SaturatedFat 4.7 g, Sodium 342.4 mg, Sugar 3.8 g
TURKEY SHEPHERD'S PIE
This is an easy, healthy version of a traditional English dish from the Colitis Cookbook. It's total comfort food! I like to add about a cup of frozen peas with the parsley.
Provided by Kree6528
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
TURKEY SHEPHERD'S PIE WITH SWEET POTATO
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the mashed sweet potatoes: Scoop sweet potato flesh into a large bowl and mash with a fork or potato masher. Mix in the cream, butter, coriander, ginger and egg yolks. Season to taste with salt and pepper. Scrape into a pastry bag and set aside.
- For the topping: Mix the cheeses, breadcrumbs and fresh thyme together in a bowl. Set aside.
- For the shepherd's pie: Preheat oven to 375 degrees F.
- Render down the bacon in a large saute pan or braiser over medium heat until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the ground turkey to the pan, and cook, stirring often and breaking apart with a wooden spoon, until evenly browned, 5 to 7 minutes. Remove from pan and set aside. Add the onion, leek and sage, and cook until caramelized, another 7 to 10 minutes.
- Stir in the pine nuts, flour, tomato paste, coriander and ginger and cook for 2 more minutes. Add the chicken stock, carrots and meat, then return to a simmer and cook until reduced and nappe (when it thickly coats the back of a spoon), another 10 to 15 minutes. Taste for seasoning.
- Top with an even layer of the sweet potato mixture. Sprinkle evenly with the breadcrumb topping. Bake until golden brown, about 1 hour. Sprinkle with chopped parsley and serve.
TURKEY SHEPHERD'S PIE FOR TWO
This recipe is great if you happen to celebrate Thanksgiving with family or friends and you get sent home with a bunch of leftovers. It's like having a Thanksgiving meal all over again.
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F and lightly spray two 16-ounce oven-safe ramekins with nonstick cooking spray. Set aside.
- Heat up the olive oil in a large skillet over medium-high heat. Add the carrots, onion and garlic and cook until softened and fragrant, 5 to 7 minutes.
- Add in the turkey and peas and stir to combine. Sprinkle the flour over the mixture and stir to incorporate, then stir in the tomato paste. Gently add the chicken stock and Worcestershire sauce. Stir and let the mixture thicken, about 5 minutes. Stir in the thyme leaves and season with salt and pepper. Remove the mixture from the heat.
- Divide the mixture evenly between the ramekins, then divide the mashed potatoes evenly and spread on top of the mixture. Place the ramekins on a baking sheet for easier transfer and bake, uncovered, for 20 minutes. Cool 10 to 15 minutes, then serve and enjoy!
TURKEY SHEPHERD'S PIE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
TURKEY SHEPHERD'S PIE
Provided by Marc Murphy
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Brown the Italian sausage in a large pot over medium-high heat, then remove and reserve. Sear the turkey in the pot until golden brown on both sides, then add the stock, carrots, onions, celery, garlic, sage and thyme. Bring to a boil, then lower to a simmer and cook, uncovered, until the turkey is cooked through and the vegetables are tender, 1 hour 15 minutes to 1 hour 30 minutes. Take the turkey out of the pot and allow to cool slightly.
- Remove the meat from the bones, then chop into bite-sized pieces. Continue to cook the remaining liquid until further reduced. Season with salt and pepper to taste. Place the turkey, sausage, vegetables and reduced stock in 9-by-13-inch casserole dish.
- Preheat the oven to 375 degrees F.
- Fill a large pot with water and boil the potatoes until tender. Crush them with a potato masher, then add the cheese and butter. Place on top of the turkey and vegetable mixture and bake until the casserole is warm throughout and the potatoes have become slightly golden on top, about 30 minutes.
- Serve with the baguette.
TURKEY SHEPHERD'S PIE
We live way out in the county, and the nearest grocery store is 25 miles away. So I've become quite skilled at turning leftovers into second-time-around successes like this. -Linda Howe, Jackman, Maine
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-5 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 407 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1133mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
SPICY TURKEY SHEPHERD'S PIE
Make and share this Spicy Turkey Shepherd's Pie recipe from Food.com.
Provided by wildheart
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease a 7x9 ovenproof pan.
- Brown turkey.
- When browned, stir in salsa and the cilantro, chopped.
- Pour salsa-turkey mix into the oven pan.
- Spread out the drained corn on the salsa-turkey mix.
- Slice potatoes thinly and spread on corn.
- Sprinkle with cheddar.
- Bake until potatoes are tender, about 45 minutes.
Nutrition Facts : Calories 395, Fat 11.6, SaturatedFat 4, Cholesterol 69.7, Sodium 721.3, Carbohydrate 56.5, Fiber 7.4, Sugar 8.3, Protein 23.6
TURKEY SHEPHERD'S PIE WITH TWO-POTATO TOPPING (OR CHICKEN)
This is the ultimate Thanksgiving/Christmas dinner leftover recipe. The recipe keeps in mind that the ingredients being used are from separate dishes that are *already* seasoned. If you are making either of the potatoes from scratch for the recipe, go ahead and season them as if you were making that dish to serve as a side. The same with the gravy, if it is not homemade roasted turkey gravy, add some more seasoning to it. Of course you do not have to have leftovers to make this, but it is a good way to use up the turkey, mashed potatoes, sweet potatoes and gravy without the dish tasting like leftovers. I have also made it with chicken with excellent results. This is a real family pleaser and our 4 year old actually asks for this for dinner a lot. The original recipe was adapted from Chef Jimmy Bradley of the Red Cat in New York City. It can also be prepared in individual 1 1/2-cup ramekins; check them for doneness after 20 minutes. WINE: A bighearted Chardonnay will echo the texture of the smooth gravy and the soft mashed potato topping. Look for a reasonably priced, fruity wine, such as Australia's 1999 Rosemount or the 1999 Lindemans Bin 65.
Provided by NcMysteryShopper
Categories Savory Pies
Time 32m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 299.2, Fat 11.9, SaturatedFat 6.6, Cholesterol 72.7, Sodium 940.4, Carbohydrate 41.8, Fiber 5.2, Sugar 9.2, Protein 7.1
TURKEY HASH OR TURKEY SHEPHERD'S PIE
Make and share this Turkey Hash or Turkey Shepherd's Pie recipe from Food.com.
Provided by Melissa and her Pan
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Heat a large skillet over medium heat, and melt 1 tablespoon of the butter.
- Add the onions, carrots and celery.
- Saute until the onions are translucent, 5 to 7 minutes.
- Add half the parsley and the salt and pepper, and cook another minute.
- Add the turkey and stir.
- Stir in the gravy, then 1/4 cup of the broth.
- Bring to a boil; reduce heat; simmer until thickened a bit, about five minutes.
- Add broth as needed to achieve a thin, stewy sauce.
- Melt the remaining butter in a saucepan and stir in mashed potatoes, stirring until warm.
- Scoop turkey mixture into individual tins or an 8x10 pan.
- Spread the mashed potatoes over the top.
- Bake 20 minutes or until golden.
THANKSGIVING LEFTOVERS TURKEY SHEPHERD'S PIE
Make and share this Thanksgiving Leftovers Turkey Shepherd's Pie recipe from Food.com.
Provided by Karen..
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 28
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 MINCE PIE
A deliciously peppery and hearty alternative to Shepherd's Pie.This recipe will probably serve 4 people but I find it so tasty that it usually only stretches to three!
Provided by kt_grady
Time 1h45m
Yield Serves 4
Number Of Ingredients 23
Steps:
- Peel and chop the spuds and boil them in salted water for approx 16 minutes until soft enough to mash. Drain well and allow to dry out over a very low heat for a minute, shaking the pan occasionally to stop them burning. Turn off the heat, add butter, cream and seasoning and mash until smooth and creamy. Set aside to cool
- Heat a large lidded pan and add a tablespoon of olive oil. When the oil is hot add the meat. Season well with salt and white and black pepper. Fry until the meat has changed colour and some of its liquid has cooked away. Set aside with any remaining liquid (if all the liquid cooks off that's fine but I usually find that Turkey mince holds a lot of moisture and I don't usually have the patience to cook it all off)
- Reheat the same pan and add the remaining olive oil. Once this is hot add in the diced onion and turn down the heat. Cook the onion gently for a few minutes and then add the diced celery stalk. Cook gently for approx 10 minutes until the veg has softened but not browned. Now add the meat back to the pan and turn the heat back up. Once everything is starting to bubble again add in the white wine and cook on high heat to reduce the wine, then add your stock. If you like lots of gravy you can add more stock at this point. Cook on high heat for a few minutes and then add in the sweetcorn and the chopped celery leaves. As soon as the gravy start to bubble again thicken with the cornflour to the consistency of your preference. Now turn the heat right down, place the lid on the pad and simmer for about 10 minutes.
- Transfer the pie filling to a casserole pot and allow to cool for about 20 minutes before adding the mashed potato (if you add the potato whilst the filling is hot it will start to melt into the filling). At this point, if you want you can cool the pie and set it aside in the fridge until you want to cook it. Finally, preheat your oven to 180C. Place the casserole pot onto a baking tray, sprinkle on a generous portion of cheese and bake for 45 minutes to an hour until the cheese is crispy and bubbling and the pie is hot throughout. Serve with lots of green veg and carrots...Yum!!!
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