The basis for this recipe was me trying to make a low fat but tasty Shepherd’s Pie. I replaced the lamb with ground turkey and seasoned it with lemon pepper (can be purchased through my ‘Shop’ page – I use it a lot with poultry recipes). I moistened the turkey and veg. mixture with a little chicken broth. The mashed potato topping was mashed with garlic, olive oil and chicken broth. The result was yummy!
Heat oven to 350 degrees F
1 tbsp. olive oil seasoned with salt and lemon pepper
1 largish onion – chopped
2 large cloves of garlic – grated
1 pound of ground turkey
6 oz. frozen peas and carrots
4 tbsp. chicken broth
2 large baking potatoes – boiled
2 large garlic cloves – grated
2 tbsp. olive oil
3 – 4 tbsp. chicken broth
Salt and lemon pepper
Heat oil in a cast iron casserole dish and, when sizzling, add the onion and let soften and brown a little, then add the garlic and cook for a few more moments. Then add the ground turkey and let that brown and cook for 10 minutes, stirring occasionally.
Meanwhile cook the frozen carrots and peas, drain and add to turkey mixture. Add the broth, mix well together. Transfer everything to an ovenproof dish.
Cook the potatoes, drain, mash with the garlic, oil and broth and seas on. Cover the turkey with mashed potatoes, place in oven and cook for 25 minutes.