Shepherd’s pie gets a healthy makeover with a southwestern-inspired lean turkey filling chock-full of colourful vegetables and bold seasoning.
Southwest Turkey Filling:
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 1/2 cup roughly diced green bell pepper
- 1/2 cup roughly diced red bell pepper
- 1 jalapeno pepper, seeded and finely minced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- Salt and pepper, to taste
- 1 lb lean ground turkey
- 2 tbsp tomato paste
- 2 cups diced tomatoes (fresh or canned)
- 1 cup frozen corn niblets, thawed
Mashed Potato Topping:
- 2 lb russet potatoes, cut into 1/2” chunks
- 1/2 cup milk
- 2 tbsp butter
- 1/2 cup grated cheddar cheese
- In a large heavy-bottomed saucepan set over medium heat, saute onion and peppers in olive oil for about 10 minutes or until onion is soft and lightly golden. Add garlic, chili powder, cumin, salt and pepper, and continue cooking for 2 minutes or until spices are fragrant.
- Increase heat to medium high and add ground turkey. Cook for 5 minutes longer, breaking up the turkey with a wooden spoon, until well browned. Stir in tomato paste and chopped tomatoes and cook the filling for 15 minutes, stirring occasionally, until the tomato juices have reduced down to a thick sauce. Remove from heat and stir in corn niblets. Spoon into a 9×9 baking dish, spreading into an even layer.
- While the filling simmers, bring a pot of salted water to a boil over high heat. Add potatoes and cook for 15-20 minutes, or until the fork-tender. Drain, then mash with milk and butter. (I prefer my mash slightly lumpy, but by all means mash your potatoes into submission if you prefer a smoother texture.)
- Spread the mashed potato over the meat mixture, swirling it around with the back of a spatula to give the surface a little texture. Bake in a 400°F oven for 20 minutes, then top with grated cheese and continue baking for another 10-15 minutes or until cheese is melted and filling bubbles up around the edges.
- Category: Main