Curried Turkey Shepherd’s Pie |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This was one of those gee, what quick meal can I make out of what's in the house recipe. Leftover turkey in the freezer; turnips, carrots and celery in the fridge, and a packet of instant mashed potatoes (the cheesy kind) in the pantry . . voila! It came out really well (even the picky 12 year-old ate it!) You can certainly substitute ingredients based on what you have at hand, but I wouldn't change the spice mix - that really makes the dish. Ingredients:
1 1/2 cups cooked turkey, diced |
1/2 cup turnip, diced |
1/2 cup carrot, diced |
1 stalk celery, diced |
2 tablespoons whole wheat flour |
1 teaspoon curry powder |
1 teaspoon garlic powder |
1/4 teaspoon black pepper |
2 tablespoons butter (grated or cut small) |
2 cups mashed potatoes |
1/4 teaspoon paprika |
Directions:
1. Heat oven to 325°F.
2. In a glass pie or quiche pan, place turnips and a few teaspoons of water. Microwave for one minute.
3. Add turkey, carrots and celery and mix well.
4. In small bowl, mix flour, curry and garlic.
5. Pour flour mixture onto turkey mixture and mix well.
6. Evenly distribute butter pieces over the top.
7. Gently spread mashed potatoes over all.
8. Sprinkle paprika over the top.
9. Bake 30 - 45 minutes (depending on the beginning temperature of the ingredients).
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