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Turkey Shepherd's Pie

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 4 to 5 servings.
Category
Poultry
Course
Main Dish
Credit
Pam McMunn, Davenport, Iowa
Sources
The Old Farmer's Almanac Readers' Best Recipes
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Not only is Turkey Shepherd’s Pie an excellent use for sometimes boring ground turkey, but it is also a great way to use up leftover potatoes. If ground turkey is not your style, substitute with ground beef. This one-pot meal can be made ahead of time and stored in the refrigerator for those busy weeknights when you don’t have time for food prep.

Find more family favorite recipes like this one, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Ingredients
1 pound ground turkey, cooked
1/4 cup finely chopped onion
2 cups frozen mixed vegetables, thawed
1 can (10.5 ounces) cream of mushroom soup
salt and freshly ground black pepper, to taste
3 cups cooked and mashed potatoes
Instructions

Preheat oven to 350°F.

In a bowl, combine turkey, onions, vegetables, mushroom soup, and salt and pepper. Pour into a 9x9-inch baking dish. Top with mashed potatoes. Bake for 1 hour, or until top is golden brown. Let sit for 5 minutes, then serve. 

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The Old Farmer's Almanac Editors

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Comments

elysummers (not verified)

6 years 5 months ago

Shepherds don't herd turkeys, only sheep. A shepherd's pie is made with lamb. Shepherds would cull a lamb on occasion, and when they had the rest of the ingredients available, to make a "Shepherd's Pie." Any other protein makes it a cottage pie.

JANETTE NASH (not verified)

5 years 10 months ago

I came on to say exactly the same thing. Instead of Shepherd's Pie always being the default name for this kind of dish in America, the default is Cottage Pie, unless it is made with minced lamb.