This Creole rendition of Shepherd’s Pie is an easy and delicious meal.
Creole Shepherd’s Pie
Makes 6 to 8 servings
- 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
- 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
- Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.
- 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.
- 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.
- 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.