1 1/4 c. shredded Monterey Jack or Mexican blend cheese, divided
For Filling
1 Tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 small parsnips, peeled and chopped
2 cloves garlic, minced
1 tsp. fresh thyme or 1/3 tsp dried
1 tsp. fresh sage or ½ tsp dried, minced
3/4 c. dry white wine
1 1/2 lb. ground turkey
3 Tbsp. all-purpose flour
3/4 c. low-sodium chicken or turkey broth
1 Tbsp. freshly chopped parsley, for garnish
Ingredients
Preheat oven to 400°. Make mashed potatoes: Cover potatoes with water in a large pot over high heat and add a generous pinch of salt. Bring to a boil and cook until completely tender, 16 to 18 minutes. Drain and return to pot.
Mash potatoes with a potato masher until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season with salt and pepper and fold in 1 cup cheese.
Make turkey mixture: Heat oil in a large, ovenproof skillet over medium heat. Add onion, carrots, parsnips, garlic, thyme, sage and cook until fragrant and softened, 5 minutes. Deglaze with wine and cook for 2 minutes more. Add ground turkey and cook until no longer pink, 5 minutes more.
Sprinkle meat with flour and stir. Cook 1 minute more then add broth. Bring to a simmer and let mixture thicken slightly, about 5 minutes.
Top beef mixture with an even layer of mashed potatoes, sprinkle with remaining cheese and bake until there is very little liquid visible and mashed potatoes are golden, about 35 minutes. Broil if desired and garnish with parsley before serving.
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Ground Turkey Shepherd’s Pie
By Terrie Lewis | October 30, 2024
Total Time: 1 hr 30 mins 8 Servings
Ingredients
For Potatoes
1 1/2 lb. potatoes, peeled
Kosher Salt
4 Tbsp. melted butter
1/4 c. milk
1/4 c. sour cream
Freshly ground black pepper
1 1/4 c. shredded Monterey Jack or Mexican blend cheese, divided
For Filling
1 Tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 small parsnips, peeled and chopped
2 cloves garlic, minced
1 tsp. fresh thyme or 1/3 tsp dried
1 tsp. fresh sage or ½ tsp dried, minced
3/4 c. dry white wine
1 1/2 lb. ground turkey
3 Tbsp. all-purpose flour
3/4 c. low-sodium chicken or turkey broth
1 Tbsp. freshly chopped parsley, for garnish
Ingredients
Preheat oven to 400°. Make mashed potatoes: Cover potatoes with water in a large pot over high heat and add a generous pinch of salt. Bring to a boil and cook until completely tender, 16 to 18 minutes. Drain and return to pot.
Mash potatoes with a potato masher until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season with salt and pepper and fold in 1 cup cheese.
Make turkey mixture: Heat oil in a large, ovenproof skillet over medium heat. Add onion, carrots, parsnips, garlic, thyme, sage and cook until fragrant and softened, 5 minutes. Deglaze with wine and cook for 2 minutes more. Add ground turkey and cook until no longer pink, 5 minutes more.
Sprinkle meat with flour and stir. Cook 1 minute more then add broth. Bring to a simmer and let mixture thicken slightly, about 5 minutes.
Top beef mixture with an even layer of mashed potatoes, sprinkle with remaining cheese and bake until there is very little liquid visible and mashed potatoes are golden, about 35 minutes. Broil if desired and garnish with parsley before serving.
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