Turkey shepherd's pie from Nutritious Delicious: Turbocharge Your Favorite Recipes with 50 Everyday Superfoods (page 164) by America's Test Kitchen

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Notes about this recipe

  • arosfd on December 15, 2020

    I LOVE this recipe. You can easily make the cauliflower topping ahead of time and keep it in the fridge until you're ready to bake, otherwise it's two hot pans on top of the stove. (I also used a stick blender to puree the cauli so as not to dirty another bowl--not perfectly smooth is totally fine here, in my opinion.) I made this in a 10" cast iron pan but would happily double the filling (mushrooms, carrots, turkey) to make it deeper and completely fill the pan. I love the idea of adding frozen peas near the end, and would like to see what other veggies I can possibly add. I skipped the Worcestershire sauce because of a fish allergy and didn't miss it at all! Plenty of flavor in this cozy dish.

  • anya_sf on May 20, 2020

    My cauliflower weighed 2.25 lbs, but was large enough. I pulsed the egg and chives into the cauliflower in the processor rather than dirtying a separate bowl. Pinching off 1/2" pieces of ground turkey quickly became tedious, so I made the pieces larger, as I could easily break them up with a wooden spoon. A 12" skillet worked fine for this recipe. I did need to add some extra broth to cook the carrots and turkey. I used 1 tsp dried thyme and added 3/4 cup frozen peas at the end. As instructed, I piped the cauliflower on top, but think I could have just spread it on with a spoon. Although this recipe had a few unnecessarily futzy steps, my family loved it, so I'd definitely make it again.

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