Shepherd's Pie
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- Yield Serves 8
Ingredients
For the Filling
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 large onion, finely chopped (about 1 1/2 cups)
- 3 celery stalks, finely chopped
- 2 medium carrots, finely chopped
- 2 garlic cloves, minced
- 2 pounds lean ground turkey
- Coarse salt and freshly ground pepper
- 1 tablespoon fresh thyme
- 3/4 teaspoon chipotle or regular chili powder
- 2 tablespoons plus 1 1/2 teaspoons cornstarch
- 6 ounces frozen peas (about 1 1/2 cups)
For the Topping
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 3 parsnips (6 ounces), peeled and cut into 1/2-inch pieces
- 1 cup plain fat-free yogurt
- Coarse salt and freshly ground pepper
Directions
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Preheat oven to 425 degrees. Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a ricer. Stir in yogurt and 3/4 teaspoon salt. Season with pepper.
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Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
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Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey. Boil for 1 minute. Stir in peas. Transfer to a 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.
I just made this recipe this week and can't wait to make it again! It was SOOOOO good!!!!
I LOVE this recipe. I've been making it since I first saw it in MArtha Stewart living in 2010. Depending on what's on sale, I'll sometimes make it with ground chicken instead. So delicious. A definate must make!