Prep 30 mins
Cook 35 mins
A variant on Shepherd's Pie using ground turkey, this recipe is sort of a "Thanksgiving dinner in one dish". Feel free to substitute your personal favorite mashed potato recipe; recipes that use chicken broth in the place of milk/cream cheese/butter can make this recipe dairy-free for the lactose-intollerant or milk-allergic.
- 1 1⁄4 lbs lean ground turkey
- 1 1⁄2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1⁄2 cup dried sweetened cranberries
- 1 teaspoon chicken bouillon
- 1 teaspoon rosemary
- 1⁄2 teaspoon ground sage
- 1 teaspoon thyme
- 2 teaspoons parsley
- 5 medium russet potatoes, peeled and coarsely chopped (approximately 2 lb.)
- 3⁄4 cup 2% low-fat milk
- 2 ounces cream cheese
- Place potatoes in saucepan with enough water to cover. Bring to a boil, and cook for twenty minutes.
- Preheat oven to 375°F.
- Heat olive oil in large skillet over medium heat.
- Add onions and turkey to skillet, breaking up turkey with spoon.
- As turkey begins to release juices, add cranberries and bullion. Break up bullion with spoon if necessary.
- Cook turkey until browned and cooked through.
- Add parsley, sage, rosemary, and thyme to skillet, stir, and remove from heat.
- Drain potatoes.
- Add milk and cream cheese to pan, mashing and mixing thoroughly.
- Divide turkey mixture evenly between two pie pans, or place all in large casserole dish.
- Divide potatoes evenly over pans or place over dish, using a fork to distribute evenly over pans/dish.
- Bake for fifteen minutes and serve hot.