Spicy Turkey Shepherds Pie Recipes

Steps:

• Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients.
• Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more.
• Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork.
• Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.

Steps:

• Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.
• Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper, and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.
• Preheat your broiler to high.
• When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.
• Pour turkey mixture into a medium flameproof casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.

Steps:

• Prepare mashed potatoes according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes. , Transfer to a greased 2-1/2-qt. baking dish. Top with 3/4 cup cheese. Spread mashed potatoes over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 12-15 minutes or until cheese is melted.

Steps:

• In large skillet over medium heat, add the olive oil, ground turkey, diced onions and garlic.
• Saute the ingredients until the turkey is thoroughly cooked.
• Drain off excess juices from the turkey.
• Add the flour and incorporate thoroughly.
• Add the chicken stock and the rice or soy milk.
• Stirring constantly, bring the mixture to a boil, simmer for 1 minute and remove from heat.
• Add the chopped parsley and stir well.
• Place the meat mixture in a greased 9x9-inch casserole dish.
• Using a spatula, evenly distribute the mashed potatoes over the meat mixture.
• Sprinkle the paprika over the mashed potato topping.
• Bake the Shepherd's Pie for 25 to 30 minutes at 400 degrees.

Steps:

• In a greased 2-qt. baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake, uncovered, at 325° for 45-50 minutes or until edges of potatoes are browned.

Steps:

• Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
• Meanwhile, heat the olive oil in a large ovenproof skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until slightly browned, about 5 minutes. Add the beef and cook, breaking it up, until browned, about 5 minutes. Add all but 1 tablespoon of the scallions to the skillet along with the corn, poblano, tomato paste, cumin, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are slightly softened, about 5 more minutes. Add the tomatoes and chicken broth. Bring to a simmer, then reduce the heat to medium low; cook, stirring occasionally, until slightly thickened, about 10 minutes.
• Drain the potatoes and let cool slightly. Return to the pot, add the sour cream and butter and mash well. Stir in the cheese and season with salt and pepper. Dollop the mashed potatoes on top of the meat mixture in the skillet, then spread with the back of a spoon. Transfer the skillet to the oven. Bake until bubbling around the edges and the topping is browned in spots, 25 to 30 minutes. Let rest 10 minutes, then sprinkle with the reserved scallions before serving.

Steps:

• Preheat the oven to 400 degrees F.
• Heat the vegetable oil in a large cast-iron skillet over medium-high heat until very hot. Add the onions and cook until just starting to soften, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ground turkey and then sprinkle in the salt, paprika and garlic powder. Cook, breaking up clumps of the turkey with a wooden spoon, until brown, about 6 minutes. Add the gravy, corn, lima beans, parsley, Worcestershire sauce and hot sauce. Reduce the heat to a simmer; simmer for about 3 minutes.
• While the filling simmers, stir together the potatoes, cheese and eggs in a large bowl, making sure it is thoroughly mixed. Layer the potatoes on top of the filling in the skillet. Bake the shepherd's pie until bubbling and golden brown, 30 to 45 minutes.

Steps:

• In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins. Add the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
• Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander - try not to break up the potatoes too much.
• Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Heat a large skillet over medium heat, and melt 1 tablespoon of the butter.
• Add the onions, carrots and celery.
• Saute until the onions are translucent, 5 to 7 minutes.
• Add half the parsley and the salt and pepper, and cook another minute.
• Add the turkey and stir.
• Stir in the gravy, then 1/4 cup of the broth.
• Bring to a boil; reduce heat; simmer until thickened a bit, about five minutes.
• Add broth as needed to achieve a thin, stewy sauce.
• Melt the remaining butter in a saucepan and stir in mashed potatoes, stirring until warm.
• Scoop turkey mixture into individual tins or an 8x10 pan.
• Spread the mashed potatoes over the top.
• Bake 20 minutes or until golden.

Steps:

• Preheat the oven to 350 degrees.
• Prepare the mashed potatoes according to the package.
• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink.
• Drain.
• Add tomatoes, corn, olives, taco seasoning, chili powder, salt, and garlic powder.
• Bring to a boil. Cook and stir for 1-2 minutes.
• Transfer to a greased 2 1/2 quart baking dish.
• Top with 3/4 cup cheese.
• Spread mashed potatoes over the top and sprinkle with the remaining cheese.
• Bake, uncovered, for 12-15 minutes or until cheese is melted.