Friday, October 1, 2010

Turkey Shepherd's Pie with Yukon Golds

I have two announcements and one recipe.

Announcement 1: I officially have a sponsor.  If you live in NJ, check out Taskmasters Handyman Services.  For all those jobs that are too small for a contractor but too big to fit on your husband's to-do list - they're da bomb.

And... I just said "da bomb."  Yikes.  Don't ever let me do that again.

Announcement 2: V&B has it's own official EMAIL ADDRESS!  I noticed a few readers have left comments that probably would be more appropriate in email format (not that commenting is bad - keep 'em coming! Lets me know you are reading :)) So if you have any questions, comments, advice, pictures, whatevs - email away at  I may not check it every single day but I promise I'll respond to you at some point.

And lastly - on to the recipe. 

For someone who used to think it was a mild catastrophe to have different foods touching on my plate, eating Shepherd's Pie is equivalent to man landing on the moon. 

Alright so that's a slight exaggeration.  But if you like your meat, potatoes and vegetables segregated, I will flat out tell you this is not for you. 

For whatever reason, men seem to love dishes like this though.  So when I make things like Spinach & Feta Rigatoni, I have to throw Mr. V a bone every now & again.

A bone that just happens to look kinda like something in your 4-month old's diapers, and for that I apologize. 

This and the meatloaf could seriously stand to take some modeling lessons.  I mean, it's downright brutal to snap a good pic.  But hopefully by now, at our six-month anniversary as blog friends (yay!), you know I would not steer you wrong.

Turkey Shepherd's Pie with Yukon Golds

Turkey Base:
  • 1 1/3 - 1 1/2 lbs. ground turkey
  • 1 T. olive oil
  • 1/2 large sweet onion, minced
  • 1 t. minced garlic
  • 3/4 t. each of dried thyme and sage
  • 1/2 t. cumin
  • 1/4 t. celery seed
  • 1/4 C. all purpose flour 
  • 1 1/2 C. chicken broth
  • 1 1/2 C. frozen mixed vegetables, drained (or 1/2 C. each of carrots, peas, & corn)
  • 1 t. Worcestershire sauce
  • salt & freshly ground pepper to taste
Potato Topping and Optional Garnish:
  • 2 1/2 lbs. yukon gold potatoes, peeled & quartered
  • 1 heaping t. minced garlic
  • 1/3 C. milk
  • 1 T. butter
  • 1 egg, lightly beaten
  • 1 t. seasoned salt (or regular salt)
  • freshly ground pepper to taste
  • optional - grated cheddar cheese & paprika for garnish
Grease a 9x13 baking pan and preheat oven to 375.

Boil quartered potatoes and garlic in large saucepan until potatoes are soft. Drain water and mash.  Add beaten egg, butter, milk, salt and pepper and mash (or mix with hand mixer) until well blended.  Set aside.

While potatoes are cooking, heat olive oil in large skillet over medium-low/medium heat.  Add onions and saute until soft, about 2 minutes.  Add garlic and saute until fragrant, about 30 seconds.  Add ground turkey and, stirring occasionally, cook until no longer pink.

Stir in flour, thyme, sage, cumin, celery seed, and chicken broth.  Bring to a boil, then reduce heat and simmer 10 minutes.  Add mixed vegetables and Worcestershire sauce, and season with salt & pepper to taste.

Remove from heat & place in prepared pan.  Spread mashed potato mixture over the top evenly, then rough up the surface with a fork.  Garnish with a sprinkling of grated cheese & paprika, if desired.

Place in oven and bake 25-30 minutes until cheese is melted & potatoes are golden brown in color.  Let rest for about 10 minutes after removing from oven before serving.  Serves 6.

Note: You can substitute russet/white potatoes and beef for the yukon golds & ground turkey if you prefer, I just happen to be partial to those ingredients.

Recipe adapted from


  1. this is yummy!!

    Dont live in NJ but i bet they are Da bomb :)

  2. Mmmm, this sounds like the perfect comfort food :) Yum!


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