Turkey Pie (4)

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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.

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