Turkey Shepherd’s Pie

May 20, 2020
Created by Harmons
1 hour 30 minutes
Serves 4-6
  • 2 1/2 lb leftover mashed potatoes at room temperature
  • 1/2 cup milk
  • 1 large egg
  • 4 green onions, thinly sliced
  • Salt and freshly ground pepper
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 4 oz mushrooms, chopped
  • 2 carrots chopped
  • 2 stalks celery, chopped
  • 1 Tbsp tomato paste (optional)
  • 2 cloves garlic smashed
  • 2 Tbsp Marsala or ruby port
  • 1 1/2 cups low-sodium chicken broth, plus 2 teaspoons
  • 2 tsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 1/2 lb cooked turkey, chopped
  • 2 tsp cornstarch

Preheat oven to 400 degrees and butter a large casserole dish.

In a large bowl, combine potatoes, milk, egg, and green onions. Season with salt and pepper, stir to combine, and set aside.

In a large frying pan over medium-high heat, add oil. When shimmering, add onion, mushrooms, carrots, celery, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until onions are translucent and other vegetables are softened, about 5 minutes. Add tomato paste, if using, and garlic and cook until garlic is fragrant, about 1 minute. Add Marsala and cook until evaporated, about 1 minute. Add broth, Worcestershire, thyme, bay leaf and turkey and bring to a boil. Reduce heat to a simmer and cook until turkey is heated through, 5-7 minutes.

In a small bowl, add cornstarch and 2 teaspoons broth and stir to combine. Add to turkey mixture, stir and let cook, about 3 minutes. Remove thyme sprigs and bay leaf.

Transfer turkey mixture to prepared casserole dish. Carefully place spoonfuls of mashed potato mixture over turkey mixture. Using a knife or offset spatula, spread potatoes evenly over turkey mixture. Using tines of a fork, make ridges over entire surface of potatoes.

Bake until potatoes warmed through and filling is bubbly, 20-30 minutes. Increase heat to broil and cook until potatoes are golden brown. Let cool 5 minutes before serving.

Adapted from Cook’s Illustrated