Shepherd's Pie

Easy · 13 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 1 # Yukon Gold Potatoes, peeled and cut into 2" pieces
• 1 clove garlic, whole, plus 1 tsp. garlic, minced, divided
• 2/3 c buttermilk
• 1 Tbsp chives, chopped
• Sea salt and black pepper, to taste.
• 4 tsp olive oil, divided
• 1 # lean ground turkey breast
• 1 yellow onion, finely chopped (1 c.)
• 1 celery stalk, diced (about 1/3 c.)
• 1 tsp fresh rosemary leaves, finely chopped
• 1 c low-sodium chicken broth
• 1 Tbsp tomato paste
• 1/2 c frozen peas

Instructions

1. Preheat oven to 375*F.

Potato topping

2. Bring potatoes and whole garlic clove to boil in a pot of water set over high heat.
3. Cook until potatoes are tender, about 15-20 minutes, then drain well. Mash potatoes and garlic until smooth, add buttermilk and chives and season with salt and pepper. Set aside.

Filling

4. heat 1 tsp. oil in large non-stick skillet over medium-high heat. Add turkey and cook, stirring often and breaking meat into small pieces. Cook until no pink remains, about 8 minutes. Drain and discard fat, set turkey aside.
5. Heat 2 tsp. oil in skillet over over same heat. Add onion, carrots, celery, rosemary and cook, stirring occasionally, until vegetables are soft. About 8 minutes.
6. Add reserved turkey, broth and tomato paste and continue to cook until most liquid mixture is absorbed, about 5 minutes. Stir in peas.
7. Transfer mixture to a shallow baking dish and cover with mashed potatoes in an even layer. Run a fork over top of potatoes in a cross-hatch pattern.
8. Brush top with remaining 1 tsp. oil and bake in oven until filling is bubbling and top is golden brown. About 30 minutes.
9. Let stand 5 minutes before serving.

Tags: pepperplate-import

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