Turkey Shepherd's Pie
ground turkey 1lb 500g
medium potatoes 4 4
butter or margarine 2 tbsp 25mL
each, salt and pepper 1/4 tsp 1mL
cloves garlic, minced 2 2
large onion, chopped 1 1
oil 2tsp 10mL
small carrot, grated 1 1
Worcestershire sauce 2 tbsp 25mL
all-purpose flour 1 tbsp 15mL
turkey or chicken stock 1/2 cup 125mL
341 mL (12oz) can corn niblets 1 1
paprika 1/4 tsp 1mL
Peel potatoes and cut into quarters.
Boil in salted water for 20 -25 minutes until soft.
Mash with butter or margarine, salt and pepper. Set aside.
In large fry pan, saute ground turkey, garlic and onion until onion is soft and turkey is no longer pink(about 5 minutes).
Stir to seperate turkey as it cooks.
Add carrot, Worcestershire sauce and mix well. Sprinkle with flour and rosemary, add broth and stir constantly until liquid thickens.
Transfer turkey mixture to greased baking dish. Drain corn and layer on top of turkey.
Spoon potatoes over corn, smoothing out evenly.
Sprinkle with paprika.
Bake at 190°C(375°F) for 25 to 30 minutes until browned.