Turkey Sheperd's Pie

Turkey Shepherd's Pie (Makes 2)

This makes two batches of turkey shepherd's pie... one for tonight and one for the freezer.

INGREDIENTS

• 6 large potatoes, peeled
• 4 tablespoons butter
• 1/2 cup heavy cream (or whole milk)
• 2 Tbs olive oil 
• 1 large onion, chopped
• 2 lbs ground turkey or real chunked turkey
• 4 carrots, chopped
• 1 pint sliced mushrooms
• 1 Tbs Worcestershire sauce
• 2 Tbs chopped fresh parsley
• ¼ teaspoon dried thyme
• 1 clove garlic, minced
• 1 Tbs chicken bouillon powder
• 2 Tbs all-purpose flour
• salt to taste
• ground black pepper to taste

INSTRUCTIONS

To make mashed potatoes

1. Boil potatoes until tender, 15 to 20 minutes.
2. Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.

To make filling

1. Preheat oven to 375 degrees F
2. Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent for about 5 minutes. Stir in chopped carrots and mushrooms, and garlic cook until brown. Add chopped herbs. Stir in ground turkey and cook until brown. Drain fat if necessary. Add chicken bouillon and flour and Worcestershire sauce. Add salt and pepper to taste.
3. Transfer meat mixture to 2 casserole dishes evenly. Spread mashed potatoes over meat.
4. Bake in preheated oven until the tops of mashed potatoes are lightly browned, about 30 minutes. Broil the top if necessary. Cover the second casserole with aluminum foil and store in the freezer.
5. If heating from frozen, bake for one hour and finish off in the broiler.

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