Hey guys! My mom and I got together and made this fabulous ground turkey variation of a traditional Shepards Pie! Our family loved it. This recipe is easy to make, filling and by changing just one ingredient we felt less guilt while still eating rich, comfort food!
Serves 6 to 8
Allow 2 hours and 10 minutes to prepare and cook.
Ingredients
4 large russet potatoes
10 whole garlic cloves, peeled
1/2 cup sour cream 1/4 to 1/2 cup broth, can be chicken beef or veggie
4 tablespoons butter
salt to taste
pepper to taste
Nonstick cooking spray
Filling:
4 slices Pederson’s bacon, cut into strips. I use the Hickory black pepper
1 tablespoon oil, olive, canola or whatever you have on hand
1 medium yellow onion, chopped
1/2 teaspoon salt, or to taste
1 pound ground Turkey
2 to 3 medium carrots, roughly chopped, (about 1 1/2 cups)
1 cup frozen peas
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle dark beer, I prefer guinness
1/2 cup broth, can be chicken beef or veggie
1 teaspoon dried rosemary leaves
1/2 teaspoon freshly ground black pepper
1 cup grated Cheddar
Photos taken by Brittany Bouck, Pederson's West Coast Correspondent- click on photo to enlarge.
Prepare potato topping:
In a large saucepan add the potatoes and garlic and cover with cold water.
- 1. In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a largebowl.
- 2. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a largebowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not over mix. Cover and set aside.
- 3. Preheat the oven to 350 degrees F. Spray a medium size baking dish (about 1.5 liters) with nonstick spray.
Prepare Filling:
- 1. Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes.
- 2. With a slotted spoon, transfer the bacon to a plate; set aside. Add the oil to the drippings in the skillet and put over medium heat. Add the onions and salt (optional), and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes.
- 3. Stir in the ground turkey and cook, stirring occasionally, over medium-high heat, until the ground turkey begins to brown, about 10 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes.
- 4. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 5 minutes. Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt (optional), and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
- 5. Spoon the meat mixture into the prepared baking dish.
- 6. Spread the potato topping evenly over the meat mixture.
- 7. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese.
- 8. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Enjoy!
