Turkey & Mushroom Shepherd’s Pie topped

Name: Turkey & Mushroom Shepherd’s Pie topped with White Cheddar Mashed Potatoes
Yield: 2 servings
Ingredients: 16 oz Potato; 1 1/2 tbsp Sour Cream; 1/2 cup Cheddar Cheese; 8 oz Mushroom; 6 oz Carrot; 1 Onion; 1/4 oz Thyme; 1 tsp Garlic Powder; 1 tbsp All-Purpose Flour; 1 Tomato; 3 Egg; 2 tsp Olive Oil; 3 tbsp Butter; Salt; Black Pepper; 10 oz Ground Turkey; 1 tsp Cooking Oil

with White Cheddar Mashed Potatoes

By Recipe0 System

It’s hard to beat the homey, comforting goodness of a shepherd’s pie. Our chefs whipped up a vegetarian version that’s just as rich and hearty as the original! Meaty mushrooms (in lieu of traditional ground beef) are simmered with tomato paste, veggie stock, and a bounty of fresh veggies and thyme. On top, swoops of creamy mashed potatoes are sprinkled with white cheddar, then broiled to create an irresistibly cheesy crust.

Difficulty: medium
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Ingredients

Servings

16 oz Potato
1 1/2 tbsp Sour Cream
1/2 cup Cheddar Cheese
8 oz Mushroom
6 oz Carrot
1 Onion
1/4 oz Thyme
1 tsp Garlic Powder
1 tbsp All-Purpose Flour
1 Tomato
3 Egg
2 tsp Olive Oil
3 tbsp Butter
Salt
Black Pepper
10 oz Ground Turkey
1 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Wash and dry produce.

Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.
2

While potatoes cook, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel, and finely dice carrots. Halve, peel, and dice half the onion (whole onion for 4 servings). Strip half the thyme leaves from stems (all the leaves for 4); mince leaves.

Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add beef or turkey; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard any excess grease from pan.
3

Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 5 minutes.

Add another drizzle of olive oil to pan, then stir in carrots, diced onion, and salt. Cook, stirring, until veggies are softened, 5-7 minutes more.

Use pan used for beef or turkey here.
4

Stir 1 TBSP butter (2 TBSP for 4 servings) into same pan, then add thyme, garlic powder, and flour. Cook, stirring, 1 minute. Stir in tomato paste until incorporated.

Add ¾ cup water (1 cup for 4) and stock concentrates, scraping up browned bits. Bring to a boil; reduce to a low simmer and cook until thickened, 2-3 minutes. Season with salt and pepper. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now.

After adding stock concentrates, stir in beef or turkey. Cook through the rest of this step, adding splashes of water if filling seems too thick.
5

Mash drained potatoes with sour cream, half the cheddar (you’ll use the rest in the next step), and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
6

Heat broiler to high.

Once filling has thickened, spoon mashed potatoes on top; spread in an even layer, leaving a 1-inch border around edge of pan.

Sprinkle mashed potatoes with remaining cheddar.
7

Broil shepherd’s pie until cheese is lightly browned, 3-4 minutes. TIP: Watch carefully to avoid burning.

Let rest at least 5 minutes, then divide between plates and serve.

Ground Turkey is fully cooked when internal temperature reaches 165º.