Paprika Turkey Shepherd’s Pie

RACHAEL RAYS SPICY VERSION

Photo by lilangel s.
Adapted from rachaelrayshow.com

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from rachaelrayshow.com

Ingredients

  • 2

    tablespoons olive oil

  • 2

    pounds ground turkey, a blend of dark and white meatSalt and coarse black pepper

  • 1

    tablespoon ground coriander, a scant palmful

  • 2

    tablespoons smoked sweet paprika, 2 scant palmfuls

  • 1

    large onion, finely chopped

  • 2

    small ribs celery, finely chopped

  • 1

    mild frying or bell pepper, finely chopped

  • 2

    jalapeños or serrano chilies, seeded and chopped

  • 3 to 4

    cloves garlic, finely chopped

  • 1

    large bay leaf

  • 1

    small cinnamon stick

  • 1

    tablespoon tomato paste

  • 2

    cups turkey or chicken stock

  • 1

    15-ounce can crushed or petite diced tomatoes

  • For the Potato Topping:

  • 2 to 2 1/2

    pounds Russet potatoes, peeled and cubed

  • Salt

  • 1/4

    cup olive oil

  • 1

    cup milk

  • 1/2

    cup chicken stock

  • 1

    small onion, halved

  • 1

    large clove garlic, crushed

  • 1 1/2

    cups grated Manchego cheese

  • 1

    large egg yolk

Directions

Heat olive oil in a large skillet over medium-high heat. Add turkey and brown; add salt, coarse black pepper, coriander and paprika. Stir to toast spices then add onions, celery, peppers, garlic, bay and cinnamon stick. Partially cover and soften onions 7-10 minutes, stirring occasionally. Stir in tomato paste, cook 1 minute then add stock and tomatoes. Reduce heat to low. Meanwhile, place potatoes in pot, cover with water and bring to a boil. Salt water and cook potatoes to tender. In a separate pot, warm olive oil, milk, stock, onion and garlic clove. Drain potatoes, strain liquid and add as much as you like to mash or rice the potatoes to a fairly smooth mixture. Add cheese and egg, adjust salt and pepper, to taste. Heat broiler with rack in the center of the oven. Place turkey in a casserole or in individual dishes and top with potatoes. Brown under broiler and serve

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