Turkey Shepherd’s Pie You’ll Want to Try
Ingredients
- 2 tablespoons olive oil
- 1/2 large onion, diced
- 2 celery stalks, finely diced
- 1 large carrot, diced
- 1.5 lb (smoked) turkey meat, skinless and diced
- 2 teaspoons dried rosemary
- 2 tablespoons arrowroot starch
-
14.5 ounces can diced tomatoes
stewed tomatoes
- 1.25 cups no sodium chicken broth
- 1 tablespoon Dijon
- 1 tablespoon Worcestershire
- 1 cup frozen peas *
- 5 cups cooked mashed potatoes
-
1/3 cup warm almond milk (or milk of your choice)
Add tablespoons almond milk until smooth
- 1/2 cup reduced fat parmesan, grated
- sea salt to taste
- pepper to taste
Steps
Step 1
Set oven to 400F.
Step 2
Chop up (smoked) turkey for the filling. Then set a pan with tall sides suitable for baking on medium-high heat. Add oil and saute the veggies. Once that is complete, add the dried herbs to “bloom” everything together.
Step 3
Fold in the chopped turkey, stir and ensure it is covered in the spices and oil. Sprinkle in arrowroot and mix together. Reduce the heat to medium and then add tomato, bay leaves, and chicken stock. Bring to a LIGHT, gentle simmer.
Step 4
Remove the pan from the heat to cool (and thicken). As it cools, fold in the peas.
Mix warmed almond milk with COLD or room temperature leftover mashed potatoes. If desired, sprinkle in parmesan and mix together.
Note: the leftover mashed potatoes is either cold or room temperature. If the mash is too hot, it will immediately sink into the turkey mix.
Step 5
Add the potato mash on top of the turkey. If desired, use a fork to make designs on top of the mash. Bake for at least 30 minutes uncovered.
Pro-tip: for the last 5 minutes of cooking, turn on the top broiler to better brown the top.
Step 6
Let it cool at LEAST 15 minutes before serving.
It thickens as it cools making the layers more visible and distinct.
