Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base.
Turkey Shepherd Pie
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Prep:
25 min. -
Cook:
40 min. -
Serves:
8
Recipes
Recipe tags: chicken base, advanced difficulty, main, poultry, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | olive oil |
| 1 cup | diced white onion |
| 1 tsp | minced garlic |
| 2 tsp | Better Than Bouillon® Roasted Garlic Base |
| 3 cups | diced turkey |
| ½ tsp | kosher salt |
| 1 tsp | cracked black pepper |
| ½ cup | hot water |
| 1 tsp | Better Than Bouillon® Roasted Chicken Base |
| ½ cup | heavy cream |
| 4 cups | leftover mashed potatoes |
Directions
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1
Preheat the oven to 350°F. Grease a 9-inch deep-dish pie plate.
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2
Dissolve the Roasted Chicken Base in the hot water.
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3
Add the olive oil to a large sauté pan over medium-high heat. Add the onions and cook for 3-4 minutes. Add the garlic and Roasted Garlic Base. Cook for 30 seconds more. Add the turkey, salt, pepper, Roasted Chicken Base broth, and heavy cream to the pan, stir to combine and cook for 3-4 minutes more.
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4
Pour the filling into the pie plate. Spread the mashed potatoes evenly onto the pie filling.
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5
Place the pie pan directly into the oven on the middle rack and bake for 25 minutes.
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6
Turn the oven to broil and carefully brown the mashed potatoes, 5 minutes.
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7
Carefully remove the pie from the oven and let rest for 10 minutes before serving.