Turkey Shepherds Pie

Turkey Shepherds Pie

Turkey Shepherds Pie
Ingredients :
1 1/2 pounds potatoes, peeled and cubed
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon ground black pepper
1/2 cup sour cream
1/4 cup unsalted butter, cut into pieces
20 oz. lean ground turkey
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
kosher salt and pepper to taste
frozen vegetables (if desired)
1 cup shredded cheese (Colby jack)
Directions :
Heat oven to 350 degrees F. Lightly grease a 2.5 quart casserole dish.
Place potatoes in a large pot or dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, sour cream and butter in the bowl of an electric mixer.
When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until smooth. Set aside.
Brown and crumble the ground turkey in a large skillet over medium heat. Drain. Sprinkle turkey with the flour. Slowly whisk in the chicken broth and cook over low heat until thick and bubbly. Season with salt and pepper. Stir in vegetables if desired.
Spread turkey mixture evenly in the prepared casserole dish. Spoon the potatoes on top and spread out. Sprinkle with shredded cheese.
Bake for 20 to 25 minutes, or until cheese is melted and casserole is hot and bubbly.


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