No Bake Shepherds Pie

No Bake Shepherds Pie | 0 Comments
From Key Lime Pie, Aired on Tue 8/4
Chef Jeff Henderson,
Instructions

Method

-      Place the peeled and quartered potatoes in a small pot and cover with cold water and bring up to a boil

-      Cook the potatoes until fork tender, about 15 to 20 minutes

-      In the meantime, place the olive oil in a medium skillet over medium heat

-      Add the ground turkey and brown for 5 to 7 minutes

-      Add the peppers, mushrooms, celery and seasonings and cook for another 10 minutes

-      Loosen up the mixture with chicken stock if too thick

-      Drain the potatoes and fork mash with salt and pepper, adding some chicken stock to loosen up the potatoes

-      Assemble the No Bake pie by placing the turkey and vegetables mixture on the bottom of the pie dish and top with the fork mashed potatoes

Ingredients
  • 2 Idaho potato, peeled and quartered and boiled
  • 3 tablespoons olive oil
  • 1 cup chicken stock
  • 1 celery, chopped
  • 1 sprig thyme
  • 1 tablespoon parsley
  • 1 red pepper, seeded and small diced
  • 1 pound ground turkey
  • 6 button mushrooms, chopped
  • Salt and pepper to taste

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