Canada / Canada's food guide
Turkey and lentil shepherd’s pie
This must-try family-friendly version of Shepherd's pie is as comforting as the one prepared with ground beef. Serve with a green salad (see tip for vinaigrette).
Ingredients
- large potatoes, washed and cubed5 (about 1kg/2 ¼ lb)
- yellow onion, diced1
- lean ground turkey450 g (1 pound)
- canned lentils, rinsed and drained250 mL (1 cup)
- Worcestershire sauce30 mL (2 tbsp)
- canned tomato paste30 mL (2 tbsp)
- frozen peas and carrots, thawed500 mL (2 cups)
- soft non-hydrogenated margarine30 mL (2 tbsp)
- 1% milk15 mL (1 tbsp)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Place potatoes in a large pot of water and bring to a boil. Cook until the potatoes are soft, about 10 minutes and then drain.
Lightly coat a non-stick pan with cooking spray or oil and heat over medium-high heat. Add onion and cook for about 5 minutes, until browned. Add ground turkey and cook until brown.
Add lentils, Worcestershire sauce and tomato paste to the ground turkey.
Pour ground turkey mixture into a 20x20 cm (8x8-inch) casserole dish and spread evenly across the bottom. Layer peas and carrots on top of turkey mixture.
Add margarine and milk to the potatoes. Mash with a potato masher or a hand blender. Layer mashed potatoes overtop peas and carrots and spread evenly.
Place in the oven on the lower rack and broil for 5 to 10 minutes until potatoes begin to brown. Use a digital food thermometer to check that the turkey has reached an internal temperature of 74 °C (165 °F).
