Turkey Shepherd's Pie
Light, savory lean ground turkey melds with vibrant veggies and fresh thyme, all spiced up with bold seasonings and crowned with creamy, cheesy mashed potatoes—baked to golden perfection.
Ingredients
- 1 tbsp olive oil
- 2 tsp minced garlic
- 1 fresh carrot (chopped)
- 1 sweet onion (chopped)
- 1 lb ground turkey
- 1 tsp fresh thyme
- 2 tbsp ketchup
- 1 chicken bouillon cube
- 1 cup water
- 2 tbsp flour
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp jalapeno salt
- 1 tsp cholula
- 4 servings instant mashed potatoes
- 1 tbsp butter buds
- 1 cup skim milk
- 1/3 cup reduced-fat cheddar cheese
- 1 green onion (thinly sliced)
- nonstick cooking spray
Instructions
- To a small mixing bowl add the bouillon cube and 1 cup water.
- Preheat the oven to 425 degrees F.
- Chop the veggies.
- Heat the oil in a medium skillet over medium-high heat. Add the garlic, carrots, and onions and cook until tender, about 5 minutes.
- Add the turkey and thyme and continue to cook, breaking up with a spoon, until the turkey is cooked through and lightly browned.
- Stir in the ketchup and cook until lightly caramelized.
- Stir the flour together in the bowl with the chicken broth until smooth and then pour into the skillet.
- Cook for about 2 minutes, stir in the peas, corn, and seasoning.
- Remove from the heat and divide among four 8 oz ramekins.
- Prepare instant potatoes according to package directions.
- Mix in cheddar cheese, butter buds, and green onions.
- Transfer the filled ramekins to a rimmed baking sheet and evenly top with the mashed poatoes.
- Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned, about 15 minutes.