Turkey and Beef Shepherd's Pie

5 from 1 vote

By using turkey along with the beef you cut down on fat but maintain flavor. Since the turkey is ground it has the same texture as the beef they are virtually indistinguishable from one another in the pie.

Prep Time30

Cook Time1 15

Total Time1 48

Servings:

Calories: 1019kcal

Ingredients

3 Lbs. Potatoes Russet or Yukon Gold
10.5 Oz Corn Small Cans of
1 Lb. Ground turkey
1 Lb. Ground Beef
3/4 pint Milk or cream or you can mix both
8 Tbs Butter
1.5 Onions chopped
1/4 Teaspoon Paprika for finishing
1/2 Teaspoon Dried Parsley
Salt and Pepper to Taste

Instructions

Wash the potatoes
Put the potatoes in a large pot.
Cover them with water.
Turn the heat on high (do not put the lid on the pot).
Chop your onions
In a large skillet, cook the chopped onions on low until they start glistening.
Once the onions are a translucent color, add in the ground beef and ground turkey.
Turn up the heat to medium-high. Cook until browned all the way and you see no pink in any of the meat. If this is done before the potatoes just set it aside.
Open the cans of corn and set aside.
Test the potatoes for softness, make sure you cook thoroughly. When they are done drain them well and add 3/4 of the stick of the butter.
Add milk and or cream.
Mix with an electric mixer/beaters.
Using an oven-safe casserole dish add your meat as your bottom layer.
Add the corn as your second layer.
Finally, add the potatoes as your top layer and spread evenly
Finish with the paprika, parsley, and the last of the butter to the top of the pie.
Bake uncovered for 45-55 minutes based on the size of your baking dish, until browned on top.

Nutrition