I am not a fan of ground turkey. I prefer ground beef or ground chicken, but this is the exception. I love this recipe.
Sheperd’s Pie with Ground Turkey
TOPPING
1 1/2 lbs russet potatoes, peeled and cut into 1-inch pieces
3 parsnips (6 oz), peeled and cut into 1/2 inch pieces
1 cup plain fat-free yogurt
Coarse salt and freshly ground pepper
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 lbs lean ground turkey
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme
3/4 teaspoon chili powder or chipotle
2 tablespoons plus 1 1/2 teaspoons cornstarch
6 oz frozen peas (about 1 1/2 cups)
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.
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.
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.
