Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Marbled Shepherd's Pie
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- Level: Easy
- Total: 2 hr 10 min
- Active: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 596
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 8 g
- Sugar
- 11 g
- Protein
- 32 g
- Cholesterol
- 125 mg
- Sodium
- 1245 mg
This is not your average shepherd's pie! A turkey filling and not one, but two types of mashed potatoes come together in a beautiful swirl to give this classic dish a fun new twist.
- Level: Easy
- Total: 2 hr 10 min
- Active: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 596
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 8 g
- Sugar
- 11 g
- Protein
- 32 g
- Cholesterol
- 125 mg
- Sodium
- 1245 mg
Ingredients
Directions
- Put the russet potatoes in a large pot and cover with salted water. Put the sweet potatoes in another large pot and cover with salted water. Bring both to a boil, then simmer until tender, 15 to 20 minutes. Drain separately.
- Put the russet potatoes in the bowl of a stand mixer fitted with the whisk attachment. Add the milk and 4 tablespoons of the butter and mix on medium-low speed until the mixture is smooth and creamy, 2 to 3 minutes. Season with salt and pepper. Transfer to a medium bowl and set aside.
- Put the sweet potatoes in the same mixer bowl and fit the mixer with the paddle attachment. Add the remaining 4 tablespoons butter and mix on medium-low speed, scraping down the sides of the bowl, until the mixture is smooth and creamy, 2 to 3 minutes. Season with salt and pepper. Set aside.
- Preheat the oven to 375 degrees F.
- Cook the bacon in a 12-inch, high-sided cast-iron skillet over medium-low heat, stirring frequently, until crispy, 10 to 12 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the drippings in the skillet. Add the turkey to the skillet and cook, breaking it up with a wooden spoon, until cooked through, 6 to 8 minutes. Season with salt and pepper. Remove the turkey to a bowl using a slotted spoon and set aside.
- Add the onion to the drippings in the skillet and cook over medium heat, stirring occasionally, until lightly caramelized and the moisture in the skillet has almost completely evaporated, 7 to 8 minutes. Add the carrots and garlic and stir to combine. Cook, stirring occasionally, until the carrots are tender, 5 to 7 minutes.
- Add the chicken broth, tomato paste, Worcestershire, poultry seasoning, thyme and paprika to the skillet and cook for 2 more minutes. Add the turkey, bring the mixture to a simmer and cook until the liquid is reduced and thickened, another 12 to 15 minutes. Season with salt and pepper. Add the bacon, corn and peas and toss to combine.
- Spoon alternating large dollops of the mashed russet and sweet potatoes on top of the turkey mixture and swirl them together with a large spoon to create a marbled effect. Place the skillet on a baking sheet to catch any drips and bake until the filling is bubbling and the potatoes are golden brown, 35 to 40 minutes.
