Features of the Turkey Shepherd’s Pie Cheesy Mashed Potatoes
- Cooking Skill level: Easy
- Cooking time: 60 Minutes
- Taste Impression: Harty,
What is better then Cheesy mashed potatoes! It’s a rhetorical question because there is nothing better. I sure have a thing for potatoes, I love them mashed, fried, boiled, or baked. Yummy Yummy!!!
The Shepherd’s Pie is one recipe that I really enjoy making (Mostly for the potatoes), because its got it all. It provides a hearty meal with plenty of leftovers. I will make this on a Friday and have leftover for the weekend.
Let’s make this Shepherd’s Pie:
Preheat the oven to 350°
Place the butter in a warm large sauté pan and melt. Brown the ground turkey and onion. Then time for the salt 😉
Mix in tomato sauce.
For the fresh flavor, mix in sage and thyme.
Keep cooking for a few minutes. Remove from pan.
Add a little more butter, melt, then place the carrots and celery in pan. Cook until the carrots are almost soft.
Mix the meat, onions, carrots, and celery into a large baking dish.
Place potatoes in a medium dutch oven. Bring to boil then reduce to a simmer and cook for 15 minutes.
Drain the water from the potatoes. Mush Mush Mush
Add butter, half-and-half, salt, and keep mashing and mixing
Time for our main attraction…the mash potatoes the Cheese. Yummy!!!
Spread the mash potatoes on top of the meat mixture.
Bake for 50 to 60 minutes. It should be bubbling.
Time to eat! The Shepherd’s Pie goes really well with biscuits.
- 2 Tablespoon
- 2 Pounds ground turkey
- 1 large onion chopped
- 1 teaspoon of salt for the ground turkey
- 2 carrots chopped
- 2 celery chopped
- 1 15oz can tomato sauce
- 1 10oz bag Frozen peas
- 10 medium size potatoes
- 1½ cup half-and-half
- 2 cups sharp cheddar cheese
- 2 teaspoons of salt - (1 teaspoon is placed in the water to cook the potatoes and the other is put directly in the mash potatoes)
- Preheat the oven to 350°
- Add butter in a warm, large saute pan.
- Brown the ground turkey and onion.
- Season with salt and pepper
- Mix in sage and thyme.
- Keep cooking for a few minutes.
- Remove from pan.
- Add a little more butter
- Place the carrots and celery in pan.
- Cook until the carrots are almost soft.
- Mix the meat, onion, carrot, celery into a large baking dish.
- Place potatoes in a medium dutch oven filled with water (don't forget to add the salt to the water).
- Bring to boil then reduce to a simmer and cook for 15 minutes.
- Drain the water from the potatoes.
- Mash the potatoes with a potatoes masher
- Add butter, half-and-half, salt, and keep mashing and mixing
- Mix the cheese in.
- Place the mash potatoes on top of the meat mixture in your baking dish
- Bake for 60 or until bubbling