Turkey Shepherd's Pie for Two
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 608, total fat 25 G., saturated fats 4 G., proteins 41 G., carbohydrates 57 G., fiber 8 G., cholesterol 110 mg, sodium 1356 mg, sugar 10 G.
Calories 608, total fat 25 G., saturated fats 4 G., proteins 41 G., carbohydrates 57 G., fiber 8 G., cholesterol 110 mg, sodium 1356 mg, sugar 10 G.
This recipe is perfect if you were lucky enough to celebrate Thanksgiving at friends or family's house and were sent home with a ton of leftovers. It's like immersing yourself in the holiday spirit all over again. However, the recipe is also suitable for those who decide to make shepherd's pie from scratch.
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:
- 1 tbsp. l. olive oil
- 3/4 cup diced carrots
- 0.5 cup diced onion
- 1 clove garlic, minced
- 1.5 cups shredded or diced cooked turkey (I boiled a 1/2 lb turkey breast)
- 0.5 cup frozen peas
- 1 tbsp flour
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 2 sprigs thyme, leaves removed from stems
- 1 and 2/3 cups mashed potatoes (I boiled 2 potatoes, then mashed them with 1/4 cup milk and 1/4 teaspoon garlic powder)
- Special equipment: Two molds with a capacity of 0.5 l.
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Recipes with similar ingredients: turkey, mashed potatoes, tomato paste, Worcestershire sauce, thyme, peas, carrot
Cooking the dish according to the recipe:
- Preheat oven to 350°F (190°C) and lightly spray two baking pans with cooking spray. Set aside.
- In a large skillet over medium-high heat, cook the carrots, onion, and garlic until softened, 5–7 minutes. Add the turkey and peas and stir. Sprinkle the flour over the mixture and stir, then add the tomato paste. Gently whisk in the chicken broth and Worcestershire sauce. Stir and let the mixture thicken, about 5 minutes. Add the thyme leaves and season with salt and pepper. Remove from the heat.
- Divide the mixture evenly among the muffin tins, then spread the mashed potatoes evenly over the filling. Place the muffin tins on a baking sheet and bake, uncovered, for 20 minutes. Let cool for 10-15 minutes and serve!
Author of the recipe - Julie Wampler is a romantic dinner cookbook author, photographer, and recipe developer.
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