I'm Irish...and a bunch of other nationalities. Growing up, my Grandmother made Shepherd's Pie and it was always one of my favorites. She used ground beef and tons of butter! I adapted this easy spin on a classic comfort food from a Betty Crocker recipe to make it a little healthier. I use ground turkey in place of beef, milk instead of half and half and less butter. This stovetop version uses frozen veggies and broth for a hearty stew that gets topped with cheesy mashed potatoes. It’s easy to whip up for a weeknight meal in a hurry!
Shepherd’s Pie Bowls
Servings – 6
1 lb. ground turkey
½ cup chopped onion
2 teaspoons finely chopped garlic
1 bag (16 oz.) frozen mixed vegetables
½ teaspoon dried thyme leaves
¾ teaspoon salt
¼ teaspoon pepper
2 ½ cups beef or chicken broth
3 tablespoons all-purpose flour
2 lbs. Yukon gold potatoes, cut into 1 inch cubes
4 tablespoons butter
1 cup whole milk or half and half
1 cup shredded Cheddar cheese
1/4 cup chopped flat-leaf parsley
Paprika, if desired
1 - In a large skillet, cook turkey, onion and garlic over medium-high heat 4 to 5 minutes, stirring frequently, until meat is cooked through. Stir in frozen mixed vegetables, thyme, salt and pepper.
2 -In 4-cup measuring cup, add broth and flour, beating with whisk to combine. Add broth mixture to skillet. Bring to a boil. Cook 8 to 10 minutes over medium-high heat, stirring occasionally, until mixture is slightly thickened.
3 -Meanwhile, boil potatoes for 15-20 minutes, until fork tender. Drain and mash potatoes. Add butter, milk and stir in cheese until melted. Season with salt and pepper and add 2 tablespoons of the parsley.
4 -To serve, divide turkey mixture among bowls; top with potatoes. Sprinkle with paprika; garnish with remaining 2 tablespoons parsley.
There you have it! Easy peasy, right? This dish deserves a regular spot on your weeknight dinner rotation!