Pastorelli Shepherd’s Pie is a lighter version of a gastropub classic, exchanging beef for turkey. We used an entire jar of pizza sauce in the base to give it an amazing flavor!! (Serves 6-9)
- 2 tbsp olive oil
- 1 medium-size onion finely chopped
- 2 tbsp minced garlic
- 1 cup chicken stock (homemade if you have it)
- 1½ lb ground turkey
- 1 14oz jar of Pastorelli Pizza Sauce
- 2 tablespoons of flour
- 1 cup diced carrots
- 1 cup frozen peas
- 1 teaspoon of the following herbs – thyme, oregano, rosemary, black pepper, salt
- ½ teaspoon sage
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh sliced parsley
- 2 lbs Russet potatoes peeled and cut into 1″ cubes
- ½ stick butter
- 3 tbsp sour cream
- ¼ cup shredded Parmesan cheese
- ½ cup shredded cheddar cheese
- 3 tbsp of milk
- salt and pepper to taste
Sautee Onions with olive oil till translucent for about 10 minutes. Then add garlic and carrots, and cook on low heat for another 5 minutes. Set aside.
In a separate pan brown ground turkey in a large heavy-based pan. Once the meat is browned add the sautéed onion, garlic, and carrots. Turn heat down to medium. Stir in the frozen peas. Incorporate the flour and cook for another 2 minutes stirring frequently. Gradually stir in stock and Pastorelli Pizza Sauce. Bring to a simmer.
Add Worcestershire sauce and herbs. Simmer for another 10 minutes, then cover stirring occasionally for 20 minutes or until a thick consistency is reached. Preheat the oven to 400°F.
Meanwhile, cook potatoes till fork tender. Drain and then mash out the lumpiness in butter, milk, sour cream, cheese, and seasoning. If a creamier texture is desired add more milk and you can also use a hand emulsion blender.
Place meat mixture into a deeper 7” x 11” oven-proof dish.
Spread potatoes evenly over the meat. Use a fork to create field-like ridges in the potatoes. Place in oven for about 20 minutes or until potatoes are golden brown.
Remove from oven and let stand for 10 min. Cut into even portions and remove with a spatula. Sprinkle with grated Parmesan cheese and chopped fresh parsley to garnish.