With big homey flavors, this shepherd’s pie is prepared with Classic Brown Gravy for the ultimate meat pie that the whole family will devour.
Recipe tags: gravy mix, easy difficulty, lunch, roast
| 2 Tbsp | butter |
| 1 lb | lean ground turkey |
| ¼ tsp | each salt and pepper |
| 1 | onion, diced |
| 1 | carrot, diced |
| ¼ cup | thinly sliced fresh sage |
| 1 pkg | Southeastern Mills® Classic Brown Gravy Mix |
| ½ cup | frozen corn, defrosted |
| ½ cup | frozen peas, defrosted |
| 3 lb | yellow potatoes, chopped |
| 1 cup | 35% heavy cream |
| 4 Tbsp | butter |
| ½ tsp | each salt and pepper |
| 2 cup | shredded cheese |
| ½ tsp | paprika |
Preheat oven to 400˚F. Heat butter in large oven-proof skillet set over medium heat; cook turkey, salt and pepper for 5 to 8 minutes or slightly browned. Stir in onion, carrot and sage; cook for 3 to 5 minutes or until vegetables are slightly softened.
Whisk together Classic Brown Gravy Mix and 2 cups water. Stir into skillet; bring to boil. Reduce heat and simmer for 3 minutes; stir in corn and peas. Remove from heat.
Meanwhile, in saucepan of cold salted water, bring potatoes to boil. Reduce heat to medium; cover and cook for 15 to 20 minutes or until tender. Drain and return to saucepan. Mash together potatoes, cream, butter, salt and pepper until smooth. Stir in cheese.
Spoon potato topping over filling; smooth top. Sprinkle with paprika. Bake for 20 to 25 minutes or until topping is golden brown and filling is bubbling.
Substitute ground chicken, pork or beef for ground turkey.