1 tablespoon kosher salt, divided, plus 1/2 teaspoon
2 tablespoons unsalted butter
¼ cup milk (60 mL)
4 oz shredded cheddar cheese (115 g), divided
Filling
2 tablespoons unsalted butter, divided
1 ½ lb ground turkey (675 g)
1 yellow onion, diced
2 celery stalks, diced
1 large carrot, dicedd
½ teaspoon kosher salt
2 cloves garlic, minced
2 large parsnips, peeledd and diced
½ cup green beans (75 g), trimmed and chopped on the bias
2 packets McCormick® Turkey Gravy Mix
1 tablespoon all purpose flour
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon dried sage
¾ cup milk (180 mL)
1 cup chicken stock (240 mL)
Nutrition Info
Calories 570
Fat 29g
Carbs 51g
Fiber 4g
Sugar 8g
Protein 23g
How to Make It
1. Step
Make the mashed potato topping: Add the potatoes to a large stockpot and fill with cold water until the potatoes are covered by about 1 inch. Add 1 tablespoon salt. Bring to a boil over medium heat and cook until the potatoes are fork-tender, 10–12 minutes.
2. Step
Drain the potatoes, then return to the pot. Add the butter, milk, and remaining ½ teaspoon salt, and mash until the potatoes are smooth and creamy. Fold in 2 ounces of cheddar cheese. Set aside.
3. Step
Preheat the oven to 350°F (180°C).
4. Step
Make the filling: Melt 1 tablespoon butter in a large skillet over medium heat. Add the ground turkey and cook for 6–8 minutes, until browned. Remove the turkey from the pan and set aside.
5. Step
Melt the remaining tablespoon of butter in the same skillet. Add the onion, celery, carrot, and ½ teaspoon salt, and cook for 5–6 minutes, until the onion is translucent and the vegetables are beginning to brown. Add the garlic and cook for 1 minute more, until fragrant.
6. Step
Add the parsnips, green beans, and cooked ground turkey and stir to combine.
7. Step
Add the McCormick® Turkey Gravy Mix, flour, pepper, thyme, sage, milk, and chicken stock, and fold into the filling until well incorporated. Bring to a simmer and cook for 3–4 minutes, until the sauce begins to thicken. Remove the pan from the heat and transfer the filling to a 2-quart casserole dish.
8. Step
Spread the potatoes evenly over the filling, smoothing the top. Top with the remaining 2 ounces shredded cheese.
9. Step
Bake the shepherd’s pie for 30 minutes, or until bubbling and browned on the top. Let rest for 10 minutes before serving.
