Turkey Shepherd Pie

25 Min.
40 Min.
8
Ingredients
2
tablespoons olive oil
2 tablespoons olive oil
1
cup diced white onion
1 cup diced white onion
1
teaspoon minced garlic
1 teaspoon minced garlic
2
teaspoons Better Than Bouillon® Roasted Garlic Base
2 teaspoons Better Than Bouillon® Roasted Garlic Base
1
tablespoon freshly chopped minced sage
1 tablespoon freshly chopped minced sage
3
cups diced turkey
3 cups diced turkey
½
teaspoon kosher salt
½ teaspoon kosher salt
1
teaspoon cracked black pepper
1 teaspoon cracked black pepper
½
cup hot water mixed with 1 teaspoon Better Than Bouillon® Roasted Chicken Base
½ cup hot water mixed with 1 teaspoon Better Than Bouillon® Roasted Chicken Base
½
cup heavy cream
½ cup heavy cream
4
cups leftover mashed potatoes
4 cups leftover mashed potatoes
Directions
  1. Preheat the oven to 350°F. Grease a 9-inch deep-dish pie plate.
  2. Add the olive oil to a large sauté pan over medium-high heat. Add the onions and cook for 3-4 minutes. Add the garlic and Roasted Garlic Base. Cook for 30 seconds more. Add the turkey, salt, pepper, Roasted Chicken Base broth, and heavy cream to the pan, stir to combine and cook for 3-4 minutes more.
  3. Pour the filling into the pie plate. Spread the mashed potatoes evenly onto the pie filling.
  4. Place the pie pan directly into the oven on the middle rack and bake for 25 minutes.
  5. Turn the oven to broil and carefully brown the mashed potatoes, 5 minutes.
  6. Carefully remove the Shepard’s pie from the oven and let rest for 10 minutes before serving.
Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base.

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