Recipe courtesy of Julie Wampler
Turkey Shepherd's Pie for Two
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 608
- Total Fat
- 25
- Saturated Fat
- 4
- Carbohydrates
- 57
- Dietary Fiber
- 8
- Sugar
- 10
- Protein
- 41
- Cholesterol
- 110
- Sodium
- 1356
- Total: 1 hr
- Prep: 15 min
- Inactive: 10 min
- Cook: 35 min
Ingredients
Nonstick cooking spray
1 tablespoon olive oil
3/4 cup diced carrots
1/2 cup diced onion
1 garlic clove, minced
1 1/2 cups shredded or diced cooked turkey (I boiled a 1-pound turkey breast)
1/2 cup frozen peas
1 tablespoon all-purpose flour
1 tablespoon tomato paste
1 cup chicken stock
1 teaspoon Worcestershire sauce
2 sprigs thyme, leaves stripped and stems discarded
Salt and ground black pepper
Salt and ground black pepper
1 2/3 cups mashed potatoes (I boiled 2 small red potatoes, then mashed it with 1/4 cup milk and 1/4 teaspoon garlic powder)
Directions
Special equipment:
Two 16-ounce oven-safe ramekins- Preheat the oven to 375 degrees F and lightly spray two 16-ounce oven-safe ramekins with nonstick cooking spray. Set aside.
- Heat up the olive oil in a large skillet over medium-high heat. Add the carrots, onion and garlic and cook until softened and fragrant, 5 to 7 minutes.
- Add in the turkey and peas and stir to combine. Sprinkle the flour over the mixture and stir to incorporate, then stir in the tomato paste. Gently add the chicken stock and Worcestershire sauce. Stir and let the mixture thicken, about 5 minutes. Stir in the thyme leaves and season with salt and pepper. Remove the mixture from the heat.
- Divide the mixture evenly between the ramekins, then divide the mashed potatoes evenly and spread on top of the mixture. Place the ramekins on a baking sheet for easier transfer and bake, uncovered, for 20 minutes. Cool 10 to 15 minutes, then serve and enjoy!