Individual Shepherd's Pie with Turkey
Votes: 3
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 290, total fat 12 G., saturated fats 4 G., proteins 19 G., carbohydrates 30 G., fiber 4 G., cholesterol 50 mg, sodium 370 mg, sugar 7 G.
Calories 290, total fat 12 G., saturated fats 4 G., proteins 19 G., carbohydrates 30 G., fiber 4 G., cholesterol 50 mg, sodium 370 mg, sugar 7 G.
This recipe transforms classic British shepherd's pie into a quick main dish perfect for a weeknight dinner. It's made in individual servings, complete with both a meat base and a potato side dish. To make individual shepherd's pie, you'll need 270ml ramekins. Divide the herb-filling of turkey, onion, carrot, and green peas among the ramekins, top with mashed potatoes, and bake in the oven for a few minutes to crisp the topping. You can prepare the filling and topping ahead of time, then assemble and bake just before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of ground turkey
- 1 tbsp. l. olive oil
- 2 cloves garlic, crushed
- 1 carrot, finely diced
- 1 small onion, chopped
- 0.5 tsp finely chopped fresh thyme
- 2 tbsp. ketchup
- 1 cup lightly salted chicken broth
- 2 tsp premium flour
- 0.5 cup frozen green peas, defrosted
- 450 g red potatoes, diced
- 0.5 cups warm milk with 2% fat content
- 1/3 cup grated sharp cheddar
- 1 green onion, chopped
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- In a medium ovenproof skillet, heat the olive oil over medium-high heat. Add the garlic, carrots, and onion; cook until the vegetables soften and begin to brown, about 5 minutes. Add the ground turkey and thyme and continue cooking, breaking up the ground turkey with a spoon, until cooked through. Add the ketchup and cook until lightly browned. In a small bowl, whisk together the broth and flour until smooth, then pour the mixture into the skillet. Cook until thickened, about 2 minutes. Stir in the peas and 1/4 teaspoon of salt.
- Meanwhile, place the potatoes in a medium saucepan and cover with cold, salted water. Bring to a boil, reduce heat, and simmer until tender when pierced with a knife. Drain and return the potatoes to the saucepan over low heat. Stir for a few minutes to dry them. Add the milk, cheese, and green onions and mash with a potato masher. Season with salt and pepper to taste.
- Stir the mashed potatoes into the stuffing. Lightly spray with cooking spray and bake until the potatoes are lightly browned and the turkey stuffing is heated through, 10 to 15 minutes.
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