Turkey Shepherd's Pie

Updated at: Thu, 10 Oct 2024 20:39:17 GMT

Step 1

Wash and dry all produce. Dice potatoes into ½-inch pieces. Peel garlic. Finely chop 1 clove (2 cloves for 4 servings); keep remaining whole. Trim, peel, and finely dice carrot. Finely dice celery. Halve, peel, and finely dice half the onion (whole onion for 4).

Step 2

Place potatoes and whole garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 12-15 minutes. Reserve ¼ cup potato cooking liquid, then drain and return potatoes and garlic to pot. Keep covered off heat until ready to mash.

Step 3

While potatoes and garlic cook, heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add carrot and season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. Add celery, onion, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes. Stir in chopped garlic and half the thyme (all for 4). Cook until fragrant, 30 seconds.

Step 4

Add turkey to pan with veggies and season generously with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted, then sprinkle with 2 TBSP flour (4 TBSP for 4). Cook, stirring, until lightly browned, 2-3 minutes.

Step 5

Slowly pour ¾ cup plain water (1½ cups for 4 servings) into pan with turkey mixture, stirring, until thoroughly combined. Add stock concentrates and season with salt and pepper. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes. (If mixture is too thick, stir in a splash more water.) Meanwhile, mash potatoes and whole garlic with sour cream and 2 TBSP butter (3 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid (or milk, for extra creaminess) as needed. Taste and season generously with salt and pepper.

Step 6

Spread mashed potatoes on top of turkey mixture, leaving a 1-inch gap around edge of pan. Divide between plates.

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