Southwest Turkey & Bacon Shepherd’s Pie

This lean version of shepherd’s pie has a tex-mex twist thanks to Southwest flavours. The sweet potato adds a touch of sweetness, which complements the dish. Serve with a simple green salad for a complete weeknight meal.

Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
Topping:
 1 lb (500 g) Yukon Gold potatoes, peeled and chopped
 1 lb (500 g) sweet potatoes, peeled and chopped
 ¼ cup (60 mL) milk
 3 tbsp (45 mL) butter
 ½ tsp (2 mL) salt
 ¼ tsp (1 mL) freshly ground pepper
Meat Filling:
 1 tbsp (15 mL) vegetable oil
 4 slices Ontario side bacon, chopped
 1 ¼ lbs (625 g) lean ground Ontario turkey
 ½ tsp (2 mL) salt
 ¼ tsp (1 mL) freshly ground pepper
 1 onion, finely chopped
 1 stalk celery, finely chopped
 1 red pepper, finely chopped
 2 cloves garlic, finely chopped
 1 tbsp (15 mL) chili powder
 1 tsp (5 mL) cumin
 ½ tsp (2 mL) ground coriander
 ½ tsp (2 mL) dried oregano
 2 tbsp (30 mL) all-purpose flour
 1 ¼ cups (300 mL) chicken broth
 1 tbsp (15 mL) Worcestershire sauce
 1 tbsp (15 mL) Dijon mustard
 1 tsp (5 mL) brown sugar
 1 cup (250 mL) corn
 ¼ cup (60 mL) chopped cilantro
Steps:
Topping:
1

Cook Yukon Gold and sweet potatoes in a saucepan of salted boiling water set over medium heat. Cook for 15 to 18 minutes or until tender. Drain well and mash. Add milk, butter, salt and pepper.

2

Meanwhile. Preheat oven to 400°F. Heat oil in an ovenproof 10-inch (25 cm) skillet set over medium heat. Cook bacon, for 5 to 8 minutes or until golden. Increase heat to medium-high. Crumble in turkey. Season with salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes or until golden brown. Add onion, celery, red pepper, garlic, chili powder, cumin, coriander and oregano. Cook stirring for 5 to 8 minutes or until vegetables start to soften.

3

Sprinkle in flour. Cook, stirring for 2 minutes. Stir in chicken broth, Worcestershire sauce, mustard and brown sugar. Bring to a simmer. Cook, stirring for 5 to 8 minutes or most of the liquid as evaporated. Stir in corn and cilantro.

Spoon topping over filling:
4

smooth top. Bake for 30 to 35 minutes or until filling is bubbly and topping is hot and golden.

Cook's Notes:
5

Serves 4 to 6

You can make this in a 9-inch glass baking dish if you prefer. Make ahead: Assemble earlier in the day and refrigerate until ready to bake.

Category

Back to Search

BrowseCategories
AppetizerBreakfastDinnerLunch

Recent Recipes

Stuffed Pork Loin
Stuffed Meatballs
Stuffed Flank Steak with Blue Cheese and Bacon
Lamb and Feta Strudel
Split Roasted Chicken

Ingredients

Topping:
 1 lb (500 g) Yukon Gold potatoes, peeled and chopped
 1 lb (500 g) sweet potatoes, peeled and chopped
 ¼ cup (60 mL) milk
 3 tbsp (45 mL) butter
 ½ tsp (2 mL) salt
 ¼ tsp (1 mL) freshly ground pepper
Meat Filling:
 1 tbsp (15 mL) vegetable oil
 4 slices Ontario side bacon, chopped
 1 ¼ lbs (625 g) lean ground Ontario turkey
 ½ tsp (2 mL) salt
 ¼ tsp (1 mL) freshly ground pepper
 1 onion, finely chopped
 1 stalk celery, finely chopped
 1 red pepper, finely chopped
 2 cloves garlic, finely chopped
 1 tbsp (15 mL) chili powder
 1 tsp (5 mL) cumin
 ½ tsp (2 mL) ground coriander
 ½ tsp (2 mL) dried oregano
 2 tbsp (30 mL) all-purpose flour
 1 ¼ cups (300 mL) chicken broth
 1 tbsp (15 mL) Worcestershire sauce
 1 tbsp (15 mL) Dijon mustard
 1 tsp (5 mL) brown sugar
 1 cup (250 mL) corn
 ¼ cup (60 mL) chopped cilantro

Directions

Steps:
Topping:
1

Cook Yukon Gold and sweet potatoes in a saucepan of salted boiling water set over medium heat. Cook for 15 to 18 minutes or until tender. Drain well and mash. Add milk, butter, salt and pepper.

2

Meanwhile. Preheat oven to 400°F. Heat oil in an ovenproof 10-inch (25 cm) skillet set over medium heat. Cook bacon, for 5 to 8 minutes or until golden. Increase heat to medium-high. Crumble in turkey. Season with salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes or until golden brown. Add onion, celery, red pepper, garlic, chili powder, cumin, coriander and oregano. Cook stirring for 5 to 8 minutes or until vegetables start to soften.

3

Sprinkle in flour. Cook, stirring for 2 minutes. Stir in chicken broth, Worcestershire sauce, mustard and brown sugar. Bring to a simmer. Cook, stirring for 5 to 8 minutes or most of the liquid as evaporated. Stir in corn and cilantro.

Spoon topping over filling:
4

smooth top. Bake for 30 to 35 minutes or until filling is bubbly and topping is hot and golden.

Cook's Notes:
5

Serves 4 to 6

You can make this in a 9-inch glass baking dish if you prefer. Make ahead: Assemble earlier in the day and refrigerate until ready to bake.

Southwest Turkey & Bacon Shepherd’s Pie
IngredientsDirections