The turkey version of Shepherd’s Pie is a lighter, leaner version and at this time of year may be a good way to use up leftovers from Thanksgiving or Christmas dinner – turkey, mashed potatoes, gravy or turkey broth (all presuming there are any).
Pre-heat oven to 350 degrees.
3 tbsp. olive oil – of which 1 tbsp. is seasoned with salt and freshly ground black pepper
8 oz. onion – chopped
2 lbs. ground turkey
8 oz. carrots – cut into slices and the slices cut into quarters
8 fl. oz. turkey or chicken broth + 5 tbsp for the mashed potatoes
8 oz. frozen peas
1 1/2 lbs. mashing potatoes – peeled and cut into chunks
Heat 1 tbsp. oil seasoned with salt and freshly ground black pepper in a skillet and when sizzling add the onion and let soften and brown then remove to a large bowl.
Add ground turkey to the skillet and sear it then add to the onions along with the carrots and peas.
Pour over 8 fl. oz. broth and mix well before placing mixture in an ovenproof dish.
Cook potatoes in boiling water until soft enough to mash, drain and mash with 3 tbsp. oil and 5 tbsp. broth.
Spread mashed potato over the turkey mixture and cook in oven for 40 minutes.