Shepherd’s Pie

Shepherd’s Pie is so easy and freezes great. It’s also an excellent way to use leftover mashed potatoes.

Shepherd’s Pie

Ingredients

  • 2 pounds ground turkey
  • 1/2 cup chopped onion
  • Garlic powder
  • 1 can cream of potato soup
  • 1 small bag frozen corn
  • Mashed potatoes (enough to cover a 9 x 13 pan)
  • Grated Cheese (cheddar, colby, jack... your choice)

Instructions

  1. Brown turkey on stove top adding onions during the last 3 minutes of cooking. I also season with some garlic powder.
  2. Mix turkey and onions with the cream soup.
  3. Spray a 9 x 13 inch pan with nonstick, then spread the turkey mixture in the bottom of the pan.
  4. Layer the corn on top of the turkey, and finally spread the mashed potatoes on top of the corn. Bake covered for about 25 minutes at 350 degrees. During the last 5 minutes of cooking uncover the casserole and sprinkle with grated cheese.

 

Comments

  1. Did you know that in England Shepherd’s Pie is made with ground Lamb and if it is made with ground beef it is called Cottage pie, not sure about turkey. Also Shepherd’s pie has things like carrot in it as I believe it is because the shepherd watching his sheep need all his stuff in one dish, where as cottage pie you would be at home and so you can have a side dish of veg.

  2. Making this for dinner tonight! Can’t wait! Perfect comfort food.

  3. Dinner tonight 🙂

  4. Anna Rekow says:

    Do you freeze this before or after you cook it?

  5. I am giving this a try this week. I linked up to this post on my blog.

  6. Tiffany says:

    Growing up we had it with tomato soup base instead of the cream. For my family now I use a bag of frozen mixed veggies, corn, carrots and green beans. If you don’t like canned soup you can make your own. After you brown the meat and remove it, turn stove to medium heat. Add 4 tbls of unsalted butter. When foaming subsides, stir in 1/2 cup of flour and cook for 1 minute. Slowly mix in 3 cups of chicken broth and 1 cup whole milk. Bring to a simmer and cook for about another minute. It should be thick. Season to taste with salt and pepper. Remove from heat and stir in 2 tsp of lemon juice from a lemon and 2 tbls of parsley. I usually make this with chicken pot pie so if it makes too much soup sorry!

  7. I’m going to make this with venison. I wonder what you’d call that? Thanks for the recipe and for the other variations. Looking forward to making it this evening.

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