Turkey Shepherd's Pie

By davidv

To be broiled in K30144 Technique enameled cast iron 5-qt. printed covered casserole dish

Ingredients

• 3 lbs. ground turkey
• 1-1/2 medium onions, chopped
• 1 Tbsp. olive oil
• 1 whole green pepper, chopped
• 3 carrots, peeled and chopped
• 1 Tbsp. chopped fresh parsley
• 1/4 tsp. dried thyme
• 1 clove garlic, minced
• 3 Tbsp. flour
• 3/4 cup chicken stock or broth
• 1 tsp. salt
• 2 tsp. freshly ground black pepper
• 6 large russet potatoes, peeled and quartered
• 6 cups water
• 1/3 cup sour cream
• 1/3 cup milk
• 3 Tbsp. butter or margarine
• 1 tsp. paprika

Preparation

Step 1

Sauté onions in olive oil until they're soft. Stir in ground turkey, green pepper, chopped carrots, parsley, thyme, and garlic. Cook over medium heat.

Whisk the flour into the chicken stock, and then pour it into the turkey mixture. Heat through until the sauce is thick. Transfer the meat mixture into a 5-qt. casserole dish.

Cook the quartered potatoes in water until theyre fork tender (approximately 20-30 minutes). Drain. Add the sour cream, milk, butter, salt, and pepper. Mash the ingredients by hand using a potato masher.

Spoon the potatoes over the turkey mixture. Spread them out evenly, all the way to the edges. Broil in the oven until the top of the casserole is golden brown. Remove from the oven. Sprinkle with paprika and serve.