When my wife said she wanted baked mashed potatoes, I instantly thought shepherd’s pie. While baked mashed potatoes make a great side dish to many meals, I felt like something a little different. Plus, shepherd’s pie saved me from having to decide on a separate main course.
Growing up, I always had shepherd’s pie with beef, but we have been moving away from red meat over the past year. Now beef is saved for special occasions, like prime rib for Christmas, the occasional steakhouse, and every so often a nice juicy burger. (Side note, if you are in Fort Collins, check out Big Al’s on Mountain in Old Town). But we have no beef in our refrigerator. So, I went with some ground turkey.
Of course, as my British friends would say, it’s not actually shepherd’s pie unless it uses mutton. Shepherds look after sheep after all, not cattle and especially not turkeys. So technically speaking, I made a ground turkey cottage pie. Cottage pie is kind of a catch-all for meat pies that are topped with mashed potatoes.
- Mashed Potatoes
- 4 medium potatoes
- ½ c. milk
- ½ c. butter
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- Turkey Filling
- 1 lb ground turkey
- 1 c. peas, cooked
- 1 c. corn, cooked
- 1 c. green beans, cooked
- 1 can turkey gravy
- Preheat oven to 400 degrees
- Peel potatoes and chop into 1″ pieces. Place in large pot with water covering potatoes. Bring to boil and cook for 10-15 minutes until potatoes split easily with a fork.
- Drain. Add milk, butter, salt, pepper, and garlic powder. Mash until smooth consistency.
- While potatoes are cooking, place ground turkey in a skillet over medium-high heat. Cook until browned, about 5 minutes.
- In casserole dish, mix together turkey, vegetables, and gravy. Top with mashed potatoes and bake in oven for 15 minutes until potatoes start to brown.
I have shared a turkey shepherd’s pie recipe in the past, in my first annual Thanksgiving leftovers recipe post. But this one is helpful for when you aren’t using up leftovers but want to make a meal from scratch instead.