Turkey Shepherds Pie For Two Recipes

TURKEY SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the vegetable oil in a large cast-iron skillet over medium-high heat until very hot. Add the onions and cook until just starting to soften, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ground turkey and then sprinkle in the salt, paprika and garlic powder. Cook, breaking up clumps of the turkey with a wooden spoon, until brown, about 6 minutes. Add the gravy, corn, lima beans, parsley, Worcestershire sauce and hot sauce. Reduce the heat to a simmer; simmer for about 3 minutes.
• While the filling simmers, stir together the potatoes, cheese and eggs in a large bowl, making sure it is thoroughly mixed. Layer the potatoes on top of the filling in the skillet. Bake the shepherd's pie until bubbling and golden brown, 30 to 45 minutes.

SIMPLE SHEPHERDS PIE FOR TWO

Steps:

• 1. Preheat to 350° F.
• 2. Prepare instant potatoes according to directions to create about 1 1/2 c prepared potatoes. Add 1/2 minced garlic and set aside.
• 3. In a medium pan, add oil and brown meat. Add onions and the remaining 1/2 garlic and cook until translucent, but do not burn garlic. Add dry gravy packet and 1/2 c. water into a separate bowl and whisk together. Add mixture to meat, stirring until heated through and thickens. Spray loaf pan with non-stick spray. Add beef, onions and gravy to the bottom of a lightly sprayed bread loaf pan. On top of meat, sprinkle on mixture of peas, bell pepper, celery, carrot and corn. Top this with prepared potatoes either with a pastry bag or dollop potatoes on top and smooth out. Sprinkle cheese on top of potatoes and add a few shakes of dried parsley flakes. I do not season with any additional salt as the gravy packet has salt, but I do add pepper.
• 4. Cook in the oven for 20 minutes or until cheese is melted.

TURKEY SHEPHERD'S PIE

Steps:

• Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients.
• Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more.
• Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork.
• Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.

INDIVIDUAL TURKEY SHEPHERD'S PIE

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in a medium skillet over medium-high heat. Add the garlic, carrots and onions and cook until tender and beginning to brown, 5 minutes. Add the turkey and thyme and continue to cook, breaking up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth and then pour into the skillet. Cook, until thickened, 2 minutes. Stir in the peas and season with 1/4 teaspoon salt. Remove from the heat and divide among four 8-ounce ramekins.
• Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil and continue to cook until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Add the milk, cheese and scallions and mash until smooth. Season with salt and pepper.
• Transfer the filled ramekins to a rimmed baking sheet and evenly top with the mashed potatoes. Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 15 minutes.

INDIVIDUAL TURKEY SHEPHERD'S PIE

Steps:

• Preheat the oven to 425 degrees F. Heat the oil in a medium ovenproof skillet over medium-high heat. Add the garlic, carrots and onions; cook until tender and beginning to brown, about 5 minutes. Add the turkey and thyme, and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes. Stir in the peas and season with 1/4 teaspoon salt.
• Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out. Add the milk, cheese and scallions, and mash until smooth. Season with salt and pepper.
• Swirl the mashed potatoes over the filling. Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes.
• Per serving: Calories: 290; Total Fat: 12 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total carbohydrates: 30 grams; Sugar: 7 grams; Fiber: 4 grams; Cholesterol: 50 milligrams; Sodium: 370 milligrams

TURKEY SHEPHERD'S PIE WITH TWO-POTATO TOPPING (OR CHICKEN)

Steps:

• Melt 2 tablespoons of butter in a large skillet and add onion, celery, carrot and garlic. Cook over low heat until softened, about 12 minutes. Stir in turkey or chicken and cook until heated through. Add the gravy and orange juice to the mixture and cook until bubbling. Remove from the heat, stir in the parsley and sage and season with salt and pepper. Transfer the filling to a round, oval or 9-by-12-inch baking dish and let cool.
• Preheat the oven to 400°. In a bowl, mix both potatoes together and add chives. Season with salt and pepper and beat in the egg. Spread the potatoes over the filling and brush the top with the melted butter.
• Bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling. Let the pie stand for about 10 minutes before serving.

TURKEY SHEPHERD'S PIE

Steps:

• In a greased 2-qt. baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake, uncovered, at 325° for 45-50 minutes or until edges of potatoes are browned.