Welcome to the cozy world of comfort food with our Harvest Shepherd's Pie. This recipe gives a classic dish a seasonal twist by incorporating hearty root vegetables and savory ground turkey. It's perfect for warming up those chilly autumn evenings.
Ground turkey provides a lean protein base, making this dish lighter than traditional versions. The trio of diced carrots, parsnips, and turnips adds earthy sweetness and texture, while mashed sweet potatoes lend a creamy, slightly sweet topping that pairs beautifully with the savory filling. Frozen peas add a pop of color and freshness, and diced onions with garlic form a flavorful aromatic base. Olive oil is used for sautéing, enhancing the dish with healthy fats. For seasoning, thyme, rosemary, and a pinch of nutmeg bring warmth and depth, complemented by salt and black pepper. Chicken broth and Worcestershire sauce create a rich, savory sauce, thickened with all-purpose flour. Finally, grated cheddar cheese adds a gooey, golden top layer, bringing everything together.
This Harvest Shepherd's Pie pairs beautifully with a simple green salad dressed with a tangy vinaigrette. A side of crusty bread can help mop up any delicious sauce left behind on the plate. For a festive touch, consider serving with a glass of crisp white wine or a light red.
Start by preheating your oven to 375°F. This is your prep to ensure everything's ready to bake once assembled. Heat up a large skillet and add the olive oil. Once shimmering, toss in the diced onions and minced garlic. Sauté them gently until they become translucent and fragrant, about 5 minutes.
Next, add the ground turkey to the skillet. Break it up with a wooden spoon as it cooks, ensuring it's browned all over. This usually takes about 7 minutes. Then, introduce the carrots, parsnips, and turnips. Stir them in and let them cook until they start to soften, which is about another 5 minutes.
Time to season! Sprinkle in your thyme, rosemary, nutmeg, salt, and pepper. Give everything a good stir to coat the veggies and meat with these herbs and spices. Now, sprinkle the flour evenly over the mixture, stirring continuously to avoid any lumps.
Pour in the chicken broth and Worcestershire sauce, stirring as you go. Let this simmer until the sauce thickens, which should take about 5 minutes. Add the frozen peas last, stirring them through before removing the skillet from the heat.
Transfer your delicious filling into a 9x13 inch baking dish, spreading it out evenly. Now, gently layer the mashed sweet potatoes over the top, smoothing it out with a spatula or the back of a spoon. Finish by sprinkling grated cheddar cheese over everything.
Bake in your preheated oven for 25-30 minutes, or until the cheese is golden and bubbly. Let it cool for about 10 minutes before serving, so it sets up nicely and doesn't burn your tongue!
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