This filling for this Shepherd's pie is creamy and loaded with hearty turkey, but it's the layer of mashed potatoes on top that really makes it shine. Just look at the golden crust it gets after it comes out of the oven.
Ingreadient
- 2 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1 Tbsp. plus 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 1/4 c. unsalted butter, melted
- 1/2 c. heavy cream
- 1 large egg yolk
- 1 c. shredded Swiss cheese
- 1/2 tsp. ground black pepper
- 1/4 c. unsalted butter
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 oz. baby bella mushrooms, trimmed and sliced
- 1 1/2 tsp. kosher salt, plus more to taste
- 1 tsp. ground black pepper, plus more to taste
- 2 garlic cloves, finely chopped
- 6 Tbsp. all-purpose flour
- 2 c. turkey or chicken broth, warm
- 2 tsp. Worcestershire sauce
- 1/4 c. heavy whipping cream
- 3 c. shredded or cubed cooked turkey
- 1 c. frozen green beans
- 1/4 c. chopped fresh Italian parsley, plus more for sprinkling
- 2 tsp. chopped fresh sage
- Cooking spray
Direction
- Preheat the oven to 375°F. Arrange an oven rack in the upper third portion of the oven.
- For the mashed potato layer: In a medium saucepan, add the potatoes and water until it reaches 1 inch above the potatoes. Place the pan over medium-high heat until boiling. Add 1 tablespoon of salt. Reduce heat to medium-low, cover, and simmer until the potatoes are fork-tender, 10 to 12 minutes. Remove from heat.
- Drain the potatoes and add them back to the saucepan. Cook over low heat, gently stirring, until the potatoes begin to dry out, 1 to 2 minutes. Remove the pan from the heat and mash the potatoes. Stir in the melted butter. In a small measuring cup, whisk the cream and egg yolk until well combined and add to the potatoes. Stir in the cheese, pepper, and remaining 1 ½ teaspoons of salt. Taste for salt, cover, and set aside.
- For the filling: In a large Dutch oven over medium heat, melt the butter. Add the onion, carrot, and celery. Cook, stirring frequently, until the onion is lightly golden, 3 to 5 minutes. Add the mushrooms, salt, and pepper. Cook, stirring occasionally until the mushrooms release their liquid and begin to turn golden, 5 to 7 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the flour and cook until the raw flour smell disappears, 2 to 3 minutes.
- Whisking constantly to prevent lumps, gradually add the warm turkey broth and Worcestershire sauce. Cook, whisking frequently, until the sauce is smooth and thickened, about 3 minutes. Whisk in the heavy cream until well combined. Fold in the turkey, green beans, parsley, and sage. Taste for salt.
- Spray a 3-quart casserole dish with cooking spray. Add the turkey layer to the prepared pan, spreading until even. Dollop the mashed potatoes over the turkey layer, spreading into an even layer. Use a fork or spoon to make ridges or decorative swirls on the potatoes.
- Bake until the filling is bubbling, 15 to 20 minutes, rotating the pan halfway through. Turn the broiler on high and cook until the potatoes are golden brown and crisp, 2 to 4 minutes.
- Remove to a cooling rack and allow to sit for 10 minutes before serving. Serve hot and sprinkle with extra parsley.
