Easy Shepherds Pie Recipe

We are loving this easy Shepherd’s Pie recipe at my house lately. A neighbor brought shepherds pie to us for dinner last summer and my husband and I couldn’t remember the last time we had it. I found this recipe and have added it into our monthly rotation. You can use ground beef instead of ground turkey. The original recipe called for more onion but if you aren’t huge onion fans like us (we love the flavor but not the texture) then I would suggest only doing half or less. This shepherds pie is especially a favorite as the weather starts to cool down. It is kid approved and delicious. Plus it’s full of vegetables which is always a good thing.

Here is what you’ll need:

-1.5 lb ground turkey

-4 c. mashed potatoes (I boil russet potatoes, then mash them with a little milk but you can do instant to save time)

-1 TBS oil

-½ onion, diced

-1 tsp. minced garlic

-2 Tbs butter

-1 TBS Worcestershire sauce

-1 c. milk

-2 Tbs flour

-12 oz frozen peas and carrots, thawed

-salt and pepper to taste

Method:

Preheat the oven to 375 degrees. Add oil, garlic, onion, and ground turkey to a skillet. Heat until browned and drain. In another skillet, melt butter and add flour. Cook roux for 2 minutes. Whisk in Worcestershire and milk. Cook for 1 minute to thicken. Combine beef mixture, gravy, and thawed vegetables. Place in baking dish (I use one I have that’s smaller then a 9 x 13 and it works perfect). Top with mashed potatoes and place in oven for 20-30 minutes until heated through.

Prep time: 10 minutes

Cook time: 25 minutes

Serves 6

 

Nutrition facts for 1/6 of the recipe

223 calories

19 g carbs

8 g fat

21 g protein

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe adapted from CincyShopper