Shepherd’s Pie

A cozy, crowd-pleasing classic with tender turkey in a rich red wine gravy, topped with creamy mashed potatoes and bubbling cheese.

Ingredients

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 4 garlic cloves, minced

• 3 thyme sprigs

• 1 rosemary sprig

• 2 pounds ground turkey

• 1 tablespoon flour

• ½ tube tomato paste

• 2 tablespoons Worcestershire sauce

• ⅓ cup red wine

• 1 cup vegetable or chicken stock

• 5 oz frozen peas

• 4 to 5 russet potatoes, peeled and cut into chunks

• 6 tablespoons unsalted butter

• ⅓ cup heavy whipping cream

• Shredded cheese (cheddar and/or mozzarella)

• Salt and black pepper

Instructions

1. Make the Filling
   Preheat oven to 400°F. In a wide-bottomed pot, heat olive oil over medium heat. Add the onion and cook for a few minutes, then stir in the garlic. Season with salt and pepper. Add thyme and rosemary and cook for 10 minutes, stirring occasionally.

2. Cook the Turkey
   Increase heat to medium-high. Add the ground turkey and break it up with a wooden spoon. Season well. Stir in flour, tomato paste, and Worcestershire sauce. Once combined, add red wine and cook for 1 minute. Stir in the stock, bring to a boil, then lower heat to a gentle simmer. Cook for 30–40 minutes, until the mixture thickens into a gravy-like consistency. Turn off heat and stir in the peas. Transfer mixture to an oven-safe dish.

3. Make the Mashed Potatoes
   Place potatoes in a large pot of salted cold water. Bring to a boil and cook until fork-tender but not falling apart. Drain and set aside. In the same pot, melt butter with cream over low heat. Return the potatoes and mash everything together. Season with salt and pepper.

4. Assemble and Bake
   Spread the mashed potatoes over the filling in an even layer. Use a fork to gently press and texture the top. Sprinkle generously with shredded cheese. Bake for 30 minutes, until the top is golden and the edges are bubbling.

5. Serve
   Let cool slightly before serving. Best enjoyed warm and fresh from the oven.