“This is my version of Shepherds pie, I've taken a Rachel Ray recipe and modified it to suit my husband's taste. Hope you enjoy it as much as he does. I usually serve with a biscuit or garlic bread.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Brown and crumble the ground turkey in a large skillet with the oil and season with salt and pepper to taste.
  3. Drain any excess grease after cooking the turkey.
  4. Add corn to the turkey and cook on low and stir every so often. May add more salt and pepper and a little garlic.
  5. In a small skillet on low heat the butter and flour together and liquefy. Be careful not to cook on too high of a temperature as the butter and flour will start to clump.
  6. Whisk in half of the broth, soup and Worcestershire sauce. Then measure out the rest of the broth and put it in the empty can of soup to get all of the soup out, then into the skillet and thicken to a gravy consistency for 1 minute.
  7. Add gravy mixture to the ground turkey and corn. Stir until well mixed and turn off heat.
  8. Microwave and fix the potatoes. Potatoes should be the consistency of fluffy and smooth. May need to add more water then the directions on package suggest.
  9. While potatoes are cooking grease a medium rectangular casserole dish and dish the ground turkey mixture into the dish.
  10. Stir about half the bag of shredded cheese into the potatoes. Then dish the potatoes over the ground turkey. Smooth out covering the entire dish. Once finished covering, cover the top of the dish with the remaining cheese.
  11. Bake for at least 30 minutes or until cheese on top is mostly melted.

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