This shepherd’s pie is made with ground turkey and lentils. Packed with tasty veggies and flavour, this recipe is one the whole family will enjoy.
Prep Time: 20 minutes
Cook Time: 10 minutes
- 5 large potatoes (about 1kg)
- 1 yellow onion, diced
- 450 g (1 pound) lean ground turkey
- 250 mL (1 cup) canned lentils, rinsed and drained
- 30 mL (2 tbsp) Worcestershire sauce
- 30 mL (2 tbsp) canned tomato paste
- 500 mL (2 cups) frozen peas and carrots, thawed
- 30 mL (2 tbsp) soft margarine
- 15 mL (1 tbsp) 1% milk
- Wash and cube potatoes. Place potatoes in a large pot of water and bring to a boil. Cook until the potatoes are soft, about 10 minutes and then drain.
- Lightly coat a non-stick pan with cooking spray or oil and heat over medium-high heat. Add onions and cook for about 5 minutes, until browned. Add ground turkey and cook until brown.
- Add lentils, Worcestershire sauce and tomato paste to the ground turkey.
- Pour ground turkey mixture into an 8 x 8 casserole dish and spread evenly across the bottom. Layer peas and carrots on top of turkey mixture.
- Add margarine and milk to the drained boiled potatoes. Mash with a potato masher or a hand blender. Layer mashed potatoes overtop peas and carrots and spread evenly.
- Place in the oven on the lower rack and broil for 5 to 10 minutes until potatoes begin to brown. Remove from the oven and serve.
- Freeze any leftover tomato paste so you can use it later. Spoon tomato paste into ice cube trays and place in the freezer for 2-3 hours, or until completely frozen. Transfer the cubes into a sealed container and store them for up to 6 months.
- Lentils can be dried or canned. If you use dried lentils, follow the cooking instructions on the package and add them in at the same step as the canned lentils.
- Don’t have frozen peas and carrots? Use any other fresh or frozen vegetable you like. Just make sure to chop the vegetables into small pieces and cook them until tender.
Categories: 30 minutes or less, freezer-friendly
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