dinner · american
Skillet Turkey Shepherd’s Pie with Mashed Potatoes & Corn
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Instructions
1
Preheat the oven to 400 F and place quartered baby gold potatoes into a microwave-safe bowl with two tablespoons water.
2
Cover tightly and microwave on high for 7 minutes until potatoes are completely tender and easily pierced with a fork.
3
While potatoes cook, finely dice the carrot on a cutting board and set a 10-inch oven-safe skillet over medium-high heat.
4
Melt one tablespoon butter in the skillet, adding ground turkey, diced carrots, garlic powder, half the salt, and black pepper.
5
Sauté for 5 minutes, breaking turkey into small crumbles with a wooden spoon until browned with no pink remaining.
6
Stir in tomato paste, chicken broth, frozen corn, and frozen peas, simmering for 3 minutes until thick and saucy.
7
Uncover steamed potatoes, draining any residual water, and add remaining butter, whole milk, and remaining salt directly into the bowl.
8
Mash potatoes vigorously with a masher until fluffy and smooth, then spread evenly over the turkey filling in the skillet.
9
Scatter shredded cheddar cheese over the mashed potato topping and bake at 400 F for 6 minutes until bubbly and golden.
10
Remove skillet from the oven, let rest for 2 minutes to settle, and scoop generous portions into warm bowls.
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