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August 2006 |
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Millenni-YUM - Great New Recipes using Manitoba Foods
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Turkey Shepherd's Pie
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| 2 tbsp |
(30 mL) |
oil |
| 1 1/2 lb |
(750 g) |
ground turkey |
| 1 |
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large onion, chopped |
| 2 |
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cloves garlic, minced |
| 3/4 tsp |
(4 mL) |
EACH dried thyme and sage |
| 1/3 cup |
(75 mL) |
all - purpose flour |
| 2 1/2 cups |
(625 mL) |
chicken stock |
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salt and pepper, to taste |
| 1 cup |
(250 mL) |
frozen or canned mixed vegetables |
| 14 oz can |
(398 mL) |
whole cranberry sauce |
| 8 cups |
(2 L) |
chopped potatoes |
| 3/4 cup |
(175 mL) |
heated milk |
| 2 tbsp |
(30 mL) |
butter |
| 1 |
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egg, beaten |
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paprika |
In large skillet over medium-high heat, heat oil. Add turkey, onion, garlic, thyme and
sage; cook, stirring occasionally, until no longer pink. Stir in flour, cook 1 minute.
Stir in broth; bring to boil, reduce heat and simmer 8 minutes. Season with salt and
pepper. Stir in vegetables, pour into 9" x 13" (3 L) baking pan. In small bowl,
stir cranberry sauce until spreading consistency; carefully spoon over turkey mixture;
spread evenly. Cook potatoes in boiling salted water until soft; drain and mash. Mix in
hot milk, until fluffy. Stir in butter and egg. Carefully spread potatoes over cranberry
sauce. Smooth top and sprinkle with paprika. Bake at 375ºF (190ºC) 20 to 25 minutes
until heated through. Serve with cranberry sauce on the side if desired. Makes
8 servings.
Manitoba Turkey Producers
www.turkey.mb.ca |
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| Photo used with permission. All rights reserved.
Manitoba Agriculture, Food and Rural Initiatives |
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