I made this on a day where I wanted something comforting, easy, and delicious. I also needed something that used what I had in the cabinets, and since we'd just gotten back in from visiting family for New Year's, pickings were slim. All I really had in the fridge was some ground turkey.
Normally when I use ground turkey, I make a baked pasta with it. We'd just had Italian food the day before I made this, so I was not craving pasta. The hubster is not a fan of anything remotely healthy, but if you drown it (vegetables or turkey or anything) in cheese, he's a happy camper. I honestly suspect that's why he likes the baked pasta so much. He was really not sure about the whole concept of a shepherd's pie, especially one with ground turkey. I promised him that if he tried it and hated it, I would buy a pizza.
Well, not only did I not have to buy a pizza, the man went back for seconds. I think this is a win. Thanks for the suggestion, Pinterest!
I used this recipe: https://blackberrybabe.com/2019/02/28/easy-turkey-shepherds-pie/ and modified it a bit. Her recipe calls for a nonstick skillet, and since mine was dirty, I used a stainless steel skillet. Learn from my fail. Use the nonstick. Trust me on this.
I'm a lazy cook, so I used about 1/4 bag Kroger brand frozen chopped onion and 1/3 bag of Kroger brand frozen mixed veggies. I used the kind with green beans, carrots, and peas. I also used a pouch of Idahoan buttery homestyle mashed potatoes instead of the steam n' mash kind, which also meant I didn't need the butter or milk her recipe calls for. I also didn't have the Worcestershire sauce, so I just skipped it. Here's what I wound up using:
2 tbsp vegetable oil (which turned out to be too much)
1/4 bag of Kroger frozen chopped onion
1 lb 85/15 ground turkey
1/3 bag of Kroger frozen mixed vegetables
1 can Campbell's Cream of Mushroom
1/2 can of beef broth (also too much; use 1/4 can.)
1 pouch Idahoan buttery homestyle mashed potatoes, prepared.
I started off by cooking the onions in the oil, then adding the turkey and breaking it up into smaller pieces. Since the turkey was 85/15, it released more grease than I planned on. It would have been fine if I had drained it, but I didn't, so if you make it in a stainless steel pan, drain your meat/onion mix. I seasoned it with kosher salt, black pepper, and garlic powder to taste before adding about 1/3 bag of veggies. When the veggies were mostly done, I added the soup and half a can of broth. I had broth in cartons, so I poured broth into my now empty soup can to get a vague idea of measurements. My jury-rig measuring cup worked fine; I just added too much broth. A third or even quarter can would have been fine. While that simmered, I made the potatoes and greased my 2 quart casserole dish. The turkey/veg/soup mix went on the bottom, topped with potatoes. I then threw it in the oven at 350 for about 25 min.
It turned out delicious, but greasy and a little soupy. I definitely recommend draining the meat, using a nonstick pan, using slightly less broth, and not greasing the casserole dish. On the whole though, it's a winner and is definitely going in my dinner rotation.
Normally when I use ground turkey, I make a baked pasta with it. We'd just had Italian food the day before I made this, so I was not craving pasta. The hubster is not a fan of anything remotely healthy, but if you drown it (vegetables or turkey or anything) in cheese, he's a happy camper. I honestly suspect that's why he likes the baked pasta so much. He was really not sure about the whole concept of a shepherd's pie, especially one with ground turkey. I promised him that if he tried it and hated it, I would buy a pizza.
Well, not only did I not have to buy a pizza, the man went back for seconds. I think this is a win. Thanks for the suggestion, Pinterest!
I used this recipe: https://blackberrybabe.com/2019/02/28/easy-turkey-shepherds-pie/ and modified it a bit. Her recipe calls for a nonstick skillet, and since mine was dirty, I used a stainless steel skillet. Learn from my fail. Use the nonstick. Trust me on this.
I'm a lazy cook, so I used about 1/4 bag Kroger brand frozen chopped onion and 1/3 bag of Kroger brand frozen mixed veggies. I used the kind with green beans, carrots, and peas. I also used a pouch of Idahoan buttery homestyle mashed potatoes instead of the steam n' mash kind, which also meant I didn't need the butter or milk her recipe calls for. I also didn't have the Worcestershire sauce, so I just skipped it. Here's what I wound up using:
2 tbsp vegetable oil (which turned out to be too much)
1/4 bag of Kroger frozen chopped onion
1 lb 85/15 ground turkey
1/3 bag of Kroger frozen mixed vegetables
1 can Campbell's Cream of Mushroom
1/2 can of beef broth (also too much; use 1/4 can.)
1 pouch Idahoan buttery homestyle mashed potatoes, prepared.
I started off by cooking the onions in the oil, then adding the turkey and breaking it up into smaller pieces. Since the turkey was 85/15, it released more grease than I planned on. It would have been fine if I had drained it, but I didn't, so if you make it in a stainless steel pan, drain your meat/onion mix. I seasoned it with kosher salt, black pepper, and garlic powder to taste before adding about 1/3 bag of veggies. When the veggies were mostly done, I added the soup and half a can of broth. I had broth in cartons, so I poured broth into my now empty soup can to get a vague idea of measurements. My jury-rig measuring cup worked fine; I just added too much broth. A third or even quarter can would have been fine. While that simmered, I made the potatoes and greased my 2 quart casserole dish. The turkey/veg/soup mix went on the bottom, topped with potatoes. I then threw it in the oven at 350 for about 25 min.
It turned out delicious, but greasy and a little soupy. I definitely recommend draining the meat, using a nonstick pan, using slightly less broth, and not greasing the casserole dish. On the whole though, it's a winner and is definitely going in my dinner rotation.
Comments
Post a Comment