Creole Shepherd’s Pie

Creole Shepherd’s Pie

This Creole rendition of  Shepherd’s Pie is an easy and delicious meal.

Creole Shepherd’s Pie
 
Makes 6 to 8 servings
Ingredients
  • Topping:
  • 4 medium baking potatoes, peeled and cut into 1-inch pieces
  • 2 teaspoons salt
  • 1 cup shredded sharp Cheddar cheese
  • ½ cup whole milk
  • ½ cup butter, softened
  • ½ (8-ounce) package cream cheese, softened
  • Filling:
  • 2 tablespoons olive oil
  • 1 green bell pepper, diced
  • 1 medium yellow onion, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 pound ground turkey
  • 1 (28-ounce) can diced tomatoes, drained
  • ¼ cup chicken broth
  • 2 tablespoons fresh thyme
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground black pepper
  • ½ teaspoon paprika
  • Garnish: fresh thyme
Instructions
  1. Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.
  2. For topping: In a large saucepan, bring potatoes, salt, and water to cover to a boil over medium-high heat. Reduce heat, and simmer until potatoes are tender, about 20 minutes. Drain potatoes, and return to pan. Add Cheddar, milk, butter, and cream cheese; using a potato masher, mash potatoes to desired consistency.
  3. Meanwhile, for filling: In a large skillet, heat oil over medium-high heat. Add bell pepper, onion, and celery; cook until vegetables are softened, about 5 minutes. Stir in garlic and tomato paste; cook for 2 minutes. Add ground turkey, and cook until browned and crumbly, about 10 minutes. Stir in tomatoes and all remaining ingredients; cook for 5 minutes. Pour filling into prepared pan, and spread with topping.
  4. Bake until filling is hot and bubbly and topping is golden brown, about 25 minutes. Let stand for 10 minutes before serving. Garnish with thyme, if desired.

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