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Tim's Turkey Shepherd's Pie Recipe

Looking for an easy Tim's Turkey Shepherd's Pie recipe? Learn how to make Tim's Turkey Shepherd's Pie using healthy ingredients.


Submitted by tmoran15

Makes 8 servings



http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2/index.html

Recipe Ingredients for Tim's Turkey Shepherd's Pie

1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground turkey
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons rosemary leaves
1 teaspoon thyme leaves
1/2 cup broccoli

Recipe Directions for Tim's Turkey Shepherd's Pie

  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

  2. Preheat the oven to 400 degrees F.

  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

  4. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Categories

Main Dish

Nutrition Facts
Serving Size 262.1g
Amount Per Serving
Calories
387
Calories from Fat
201
% Daily Value*
Total Fat
22.3g
34%
Saturated Fat
7.6g
38%
Trans Fat
0.0g
Cholesterol
131mg
44%
Sodium
767mg
32%
Potassium
728mg
21%
Total Carbohydrates
19.6g
7%
Dietary Fiber
3.2g
13%
Sugars
2.8g
Protein
26.7g
Vitamin A 57% Vitamin C 41%
Calcium 6% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sugar
  • High in selenium
  • High in vitamin A
  • High in vitamin C
  •   Bad points
  • High in cholesterol
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