This easy shepherd's pie is a hearty, delicious and quick dish perfect for a weeknight family dinner. Made with lean ground turkey as well as a generous amount of vegetables, this recipe is proof that great comfort food can also be healthy.
Peel and boil the potatoes in salted water, drain well, add the butter and milk and mash until smooth. Set aside.
While you are waiting for the potatoes to cook prepare the rest of the ingredients. In a pan heat up 2 tablespoons of oil, add the onion, garlic and celery and fry for 3 minutes until softened stirring often. Add the wine and cook for another minute.
Add the ground turkey and cook for 3 minutes mashing with a fork and breaking up the larger pieces. Add the cubed carrots, stock, Worcestershire sauce, thyme, tomato puree and pepper to taste, stir, cover and cook gently for 15 minutes stirring occasionally. In the meantime preheat the oven to 400 F/ 200 C/ gas mark 6.
Add the frozen peas and corn and scatter over the flour. Stir until the sauce thickens and starts bubbling. Remove from the heat and adjust the seasoning if needed.
Transfer the mixture into your casserole dish. Top with the mashed potatoes, scatter over the cheese and bake on the top oven shelf for 20-25 minutes until golden. Remove form the oven and serve.
Turkey: Use ground turkey containing approx. 7% fat.
Potatoes: Use starchy, floury varieties such as Maris Piper, King Edward, Vivaldi, Russet or Yukon Gold. It is important to mash the potatoes while hot for a super creamy consistency.
Vegetables: Use mixed frozen vegetables for convenience if you like.
Bake the pie on the top shelf of your oven so it browns nicely and relatively quickly.
Best served immediately. Refrigerate leftovers, covered, for up to 3 days.