Turkey & Mushroom Shepherd’s Pie

🥘 Ingredients

• black pepper
  1 tsp
• butter
  3 tbsp
• button mushrooms (trimmed & quartered)
  8 oz
• carrots (peeled & diced)
  2 unit
• cooking oil
  1 tbsp
• flour
  2 tbsp
• garlic powder
  1 tsp
• ground turkey
  8 oz
• olive oil
  2 tbsp
• potatoes (peeled & diced)
  2 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• thyme (fresh leaves, minced)
  1 tsp
• tomato paste
  2 tbsp
• veggie stock concentrate
  2 unit
• water (divided)
  1¾ cup
• white cheddar cheese (shredded)
  ½ cup
• yellow onion (diced)
  1 unit

🍳 Cookware

• large pot
• large ovenproof pan

1. 

   1

   potatoes sour cream white cheddar cheese button mushrooms carrots yellow onion thyme garlic powder flour tomato paste veggie stock concentrate ground turkey olive oil butter cooking oil water salt black pepper

   potatoes: 2 unit (peeled & diced), sour cream: 2 tbsp, white cheddar cheese: ½ cup (shredded), button mushrooms: 8 oz (trimmed & quartered), carrots: 2 unit (peeled & diced), yellow onion: 1 unit (diced), thyme: 1 tsp (fresh leaves, minced), garlic powder: 1 tsp, flour: 2 tbsp, tomato paste: 2 tbsp, veggie stock concentrate: 2 unit, ground turkey: 8 oz, olive oil: 2 tbsp, butter: 3 tbsp, cooking oil: 1 tbsp, water: 1¾ cup (divided), salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Wash and dry all produce. Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 15 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
3. 

   3

   While potatoes cook, trim and quarter mushrooms. Trim, peel, and finely dice carrots. Halve, peel, and dice onion. Strip half the thyme leaves from stems; mince leaves.
4. 

   4

   Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned ⏱️ 5 minutes . Add another drizzle of olive oil to pan, then stir in carrots, diced onion, and salt. Cook, stirring, until veggies are softened ⏱️ 5 minutes more.
5. 

   5

   Stir 1 tbsp butter into same pan, then add thyme, garlic powder, and flour. Cook, stirring, ⏱️ 1 minute . Stir in tomato paste until incorporated. Add ¾ cup water and veggie stock concentrate, scraping up browned bits. Bring to a boil; reduce to a low simmer and cook until thickened ⏱️ 2 minutes . Season with salt and pepper. If pan isn’t ovenproof, transfer mixture to a baking dish now.
6. 

   6

   Mash drained potatoes with sour cream, half the white cheddar cheese, and 2 tbsp butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
7. 

   7

   Heat broiler to high. Once filling has thickened, spoon mashed potatoes on top; spread in an even layer, leaving a 1-inch border around edge of pan. Sprinkle mashed potatoes with remaining cheddar.
8. 8

   Broil shepherd’s pie until cheese is lightly browned ⏱️ 3 minutes . Watch carefully to avoid burning. Let rest at least ⏱️ 5 minutes , then divide between plates and serve.