Turkey Mushroom Shepherd’s Pie

• Meat

  • 1 lb Ground turkey

• Produce

  • 8 oz Mushrooms
  • 1/2 Onion
  • 1 tsp Parsley
  • 1 cup Peas and carrots, frozen
  • 2 lb Potatoes

• Refrigerated

  • 1 Egg yolk, large

• Canned Goods

  • 1 cup Beef broth, low sodium

• Condiments

  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Flour
  • 1 tsp Paprika, sweet
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Half and half
  • 2 tbsp Sour cream

Found on iwashyoudry.com

Description

Ingredients

• 2 lbs. peeled potatoes, peeled & cubed
• 2 tbsp sour cream
• 1 large egg yolk
• 1/2 cup half and half
• salt and pepper
• 1 lb. ground turkey
• 1/2 onion, diced
• 8 oz. mushrooms, sliced
• 2 tbsp butter
• 2 tbsp flour
• 1 cup low sodium beef broth
• 2 tsp Worcestershire sauce
• 1 cup frozen peas and carrots
• 1 tsp sweet paprika
• 1 tsp parsley, chopped

Directions

• Boil the potatoes in a pot of lightly salted water until fork tender. Drain and add sour cream, egg yolk, half and half and salt and pepper to taste. Mash until desired consistency.
• Meanwhile brown the ground turkey and onions in a large skillet, breaking up until crumbled (about 3 minutes). Add mushrooms to skillet and cook an additional 5 minutes, until turkey is cooked through and mushrooms are softened.
• In a separate small skillet heat the 2 tbsp butter over medium heat until melted. Whisk in the flour until smooth. Gradually pour in the beef broth and Worcestershire sauce, whisking until smooth and slightly thickened. Pour this gravy mixture into the turkey and mushroom mixture and stir to combine.
• Add the frozen peas and carrots to the skillet and stir to combine, cooking until heated through. Transfer mixture to a 2 quart casserole dish, spread into an even layer.
• Top with the mashed potatoes, spreading into an even layer. Sprinkle the top with the sweet paprika and broil for 3 to 5 minutes, or until the top is a light golden brown. Garnish with chopped parsley and enjoy!