Nothing is more welcoming on a cold winter day than a homemade meal, and this reimagined recipe for shepherd’s pie is sure to please. Made with ground turkey and lentils, this Shepherd’s pie is a delicious and satisfying take on a comfort classic. You won’t have trouble herding your flock to the dinner table with this recipe.
Prep Time: 20 minutes
Cook Time: 10 minutes
- 5 large potatoes (about 1 kg)
- 1 yellow onion, diced
- 450 g (1 pound) lean ground turkey
- 250 mL (1 cup) canned lentils, rinsed and drained
- 30 mL (2 tbsp) Worcestershire sauce
- 30 mL (2 tbsp) tomato paste
- 500 mL (2 cups) frozen peas and carrots, thawed
- 30 mL (2 tbsp) soft margarine
- 15 mL (1 tbsp) 1% milk
Lightly coat a non-stick pan with cooking spray or oil and heat over medium-high heat. Add onions and cook for about 5 minutes, until browned. Add ground turkey and cook until brown.
Pour ground turkey mixture into an 8 x 8 casserole dish and spread evenly across the bottom. Layer peas and carrots on top of turkey mixture.
Add margarine and milk to the drained boiled potatoes. Mash with a potato masher or a hand blender. Layer mashed potatoes overtop peas and carrots and spread evenly.
- Freeze any leftover canned tomato paste so you can use it later. Spoon tomato paste into ice cube trays and place in the freezer for 2-3 hours, or until completely frozen. Transfer the cubes into a sealed container and store them for up to 6 months.
- Lentils can be dried or canned. If you used dried lentils, follow the cooking instructions on the package and add them in at the same step as the canned lentils.
- Don’t have frozen peas and carrots? Use any other fresh or frozen vegetable you like. Just make sure to chop the vegetables into small pieces and cook them until tender.
This recipe is courtesy of Canada’s Food Guide.