Turkey & Mushroom Shepherd's Pie

🥘 Ingredients

• butter
  5 tbsp
• carrots
  12 oz
• cooking oil
  1 tsp
• flour
  2 tbsp
• garlic powder
  2 tsp
• ground turkey
  20 oz
• mushrooms
  1 lb
• olive oil
  2 tsp
• pepper
• potatoes
  2 lb
• salt
• sour cream
  3 tbsp
• thyme
  ¼ oz
• tomato paste
  2 unit
• veggie stock concentrate
  6 unit
• white cheddar cheese
  1 c
• yellow onion
  1

🍳 Cookware

• large pot
• large pan

1. 

   1

   Wash and dry all 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 ( ⏱️ 20 minutes ). Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.

   potatoes: 2 lb
2. 

   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 yellow onion (whole onion for 4 servings). Strip half the thyme leaves from stems (all the leaves for 4); mince leaves.

   mushrooms: 1 lb, carrots: 12 oz, yellow onion: 1, thyme: ¼ oz
3. 

   3

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

   cooking oil: 1 tsp, ground turkey: 20 oz, salt, pepper
4. 

   4

   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 ( ⏱️ 7 minutes ). Use pan used for beef or turkey here.

   olive oil: 2 tsp
5. 

   5

   Stir butter (using 1 TBSP now) into same pan, then add thyme, garlic powder , and flour . Cook, stirring, ⏱️ 1 minute . Stir in tomato paste until incorporated. Add ¾ cup water and veggie stock concentrate , scraping up browned bits. Bring to a boil; reduce to a low simmer and cook until thickened, 2-3 minutes ( ⏱️ 3 minutes ). Season with salt and pepper. TIP: If pan isn't ovenproof, transfer mixture to a baking dish now.

   butter: 5 tbsp, garlic powder: 2 tsp, flour: 2 tbsp, tomato paste: 2 unit, veggie stock concentrate: 6 unit
6. 

   6

   After adding stock concentrates, stir in ground turkey (or beef if using). Cook through the rest of this step, adding splashes of water if filling seems too thick.
7. 

   7

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

   sour cream: 3 tbsp, white cheddar cheese: 1 c
8. 8

   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.
9. 9

   Broil shepherd's pie until cheese is lightly browned, 3-4 minutes ( ⏱️ 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.