Turkey Shepherd's Pie recipe
This recipe for classic shepherd’s pie uses turkey in place of the typical chicken. It makes for the perfect Thanksgiving side dish.
Ingredients:
1 tablespoon olive oil
1 pound ground turkey breast
½ cup chopped onions
½ cup chopped bell peppers
3 cups frozen mixed vegetables, thawed
1 (10-ounce) can cream of mushroom soup
¼ cup water
1 teaspoon salt
½ teaspoon black pepper
2 cups mashed potatoes
1 cup grated cheddar cheese
Directions:
1) Preheat oven to 350°F. Lightly grease a 2-quart casserole dish.
2) Heat oil in a large skillet over medium. Add turkey and cook until browned, about 5 minutes, stirring. Add onions and bell peppers; cook until softened, about 3 minutes, stirring. Transfer to a large mixing bowl; add mixed vegetables, soup, water, salt, and pepper. Pour into prepared dish. Spoon mashed potatoes evenly over top of casserole.
3) Bake, uncovered, 25 minutes. Top with cheese and bake an additional 5 minutes.
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| Conversions | |
|---|---|
| 1 lb | about 454g (453.59 grams based on 453.59 grams in a pound) |
| ½ cup | about 118ml (118.295 mililitres based on 236.59 mililitres in a US cup) |
| 3 cups | about 710ml (709.77 mililitres based on 236.59 mililitres in a US cup) |
| ¼ cup | about 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup) |
| 2 cups | about 473ml (473.18 mililitres based on 236.59 mililitres in a US cup) |
| 1 cup | about 237ml (236.59 mililitres based on 236.59 mililitres in a US cup) |