MAIN DISHES: POULTRY

Turkey Shepherd’s Pie

TESTER’S COMMENTS

The mushroom soup and turkey make this surprisingly different from traditional shepherd’s pie. This is an easy and satisfying way to use leftover potatoes.

–L.R.

 

1	pound ground turkey, cooked
¼	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

 

Preheat oven to 350°F.

 

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

 

Makes 4 to 5 servings.

 

Shepherd’s pie always sounded good, but I don’t eat red meat, so I thought that I’d try turkey instead. It turned out great. My whole family loves it.

Pam McMunn, Davenport, Iowa