TURKEY SHEPHERD’S PIE

SERVING:  4 – 6 PEOPLE                                                                    PREP TIME: 30 MIN
COOK TIME: 1 HOUR
 
Ingredients:
1 Medium sweet onion, finely chopped
2-3 Cloves of garlic, finely chopped
1 Large carrot, finely diced
1 Cup frozen peas
2 lbs Ground turkey
1 Cup Chicken Stock
1 Tbsp Tomato Past
1 Sprig thyme
1 Egg
3-4 Sprigs parsley, chopped
½ Cup Grated Parmigiano Reggiano, plus extra for topping (optional) ¼ Cup milk
4 Large Yukon gold potatoes
1 Large sweet potato
2 Tbsp Olive Oil
6 Tbsp Butter
2 Wedges laughing cow cheese
¼ Tsp garlic salt
Salt and Pepper to taste
 
 
Directions:

1. Preheat oven to 375’
2. Bring a large pot of water to a boil and season with salt. Add the chopped potatoes and cook until very tender, 15-20 minutes. Drain the potatoes and mash. Mix in the 3 tbsp butter, milk and cheese and garlic salt. Taste and adjust with extra milk and butter if needed, and season with salt. Set aside.
3. In a deep pan heat olive oil and remaining butter on medium low heat.
4. Add the onion and cook until caramelized.
5. At the garlic and carrots and cook for an additional 3-4 minutes.
6. Add the ground turkey and season with thyme, salt and pepper. Once slightly cooked through add the peas and chicken stock and continue to cook.
7. Add the tomato paste and flour to the pan and cook for another 5 minutes or until the liquid begins to thicken and turkey is cooked through.
8. Remove from heat and mix the egg, cheese and parsley into the meat until fully combined.
9. In an 11”x7” deep pan, layer the turkey evenly and top with the mashed potatoes. Sprinkle with cheese.
10. Place in the in the preheated oven and cook for 20 minutes, until heated through. Cook for an additional 2-3 minutes on broil to brown the potatoes.
11. Let rest for 5 minutes before serving to ensure the juices settles and don’t spill while cutting.

 
Buon Appetito!