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Turkey Shepherd's Pie with Mixed Vegetables & Parmesan Potatoes.

  • 2 medium
    carrots
  • 20 fl oz
    chicken or vegetable broth
  • ½ cup
    frozen corn
  • ½ cup
    frozen peas
  • 4 cloves
    garlic
  • 1 ½ lb
    ground turkey
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1 oz
    Parmesan cheese
  • 2 tbsp
    tomato paste
  • 1 medium
    yellow onion
  • 4 medium
    yellow potatoes
  •  
    all-purpose flour
  •  
    black pepper
  •  
    butter, unsalted
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    rosemary
  •  
    salt
  •  
    thyme
  •  
    Worcestershire sauce
  • 1
    Wash and dry the fresh produce.
    4 medium yellow potatoes
    2 medium carrots
    1 small bunch Italian (flat-leaf) parsley
  • 2
    Peel and small dice the potatoes.
  • 3
    Add the potatoes to a large pot and cover with hot water (from the tap). Bring to a boil; reduce heat and simmer, 12-13 minutes, until potatoes are fork-tender.
  • 4
    Peel and mince the onion. Peel and small dice the carrots.
    1 medium yellow onion
  • 5
    Heat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 6
    Add the carrots and onion to the skillet; cook, stirring frequently, until softened, 4-5 minutes.
  • 7
    Shave parsley leaves off the stems; discard the stems and mince the leaves.
  • 8
    Add the ground turkey to the skillet and break it apart with a spatula. Add half of the minced parsley and the spices. Cook, stirring occasionally, until the meat is browned, 7-8 minutes.
    1 ½ lb ground turkey
    1 tsp rosemary
    1 tsp thyme
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    Preheat oven to broil on high.
  • 10
    Peel and mince the garlic.
    4 cloves garlic
  • 11
    Add the Worcestershire sauce and garlic to the skillet. Cook, stirring occasionally, for 1 minute.
    4 tsp Worcestershire sauce
  • 12
    Add the flour and tomato paste to the skillet. Stir well, then add the broth, peas, and corn. Bring to a boil over high heat, then reduce heat to low and simmer for 6 minutes, stirring occasionally.
    2 tbsp all-purpose flour
    2 tbsp tomato paste
    16 fl oz (2 cups) chicken or vegetable broth
    ½ cup frozen peas
    ½ cup frozen corn
  • 13
    Once the potatoes are done, drain and return to the pot. Add the butter, broth, garlic powder, and salt; mash with a potato masher until smooth.
    2 tbsp butter, unsalted
    4 fl oz (½ cup) chicken or vegetable broth
    ½ tsp garlic powder
    ¼ tsp salt
  • 14
    Finely grate the Parmesan.
    1 oz Parmesan cheese
  • 15
    Transfer the turkey mixture to a medium baking dish and spread evenly. Top with mashed potatoes and Parmesan. Place in the oven and broil for 2-3 minutes, until the cheese begins to brown.
  • 16
    To serve, divide the Shepherd's pie between plates and garnish with remaining parsley. Enjoy!