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Home > posts > 2018 > 11 > Turkey and Rutabaga Shepherd's Pie
Turkey and Rutabaga Shepherd's Pie Tuesday, November 06, 2018, 06:13 PM

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(I actually prepped this on Sunday and cooked it today).

We had a bunch of rutabagas from planning something else we never made so we decided to use them as mashed potatoes. We also are planning another beef meal this week so we went with turkey.

Anyway, I made mashed potatoes for it with something like 5 medium/large rutabagas and a few small (really old) potatoes. But mostly rutabagas. Anyway, I simmered them in water (started cold) for 25 minutes (started when then water was boiling). I then mashed them with just about 1 to 2 tbsp butter, salt, pepper, and garlic powder1. I was expecting something kind of bitter but it was actually pretty good! You can see the skins of the potaotes but there really were very few potatoes. (I peeled the rutabaga but not the potatoes)

For the filling, I started sauteeing an onion and added 1.6 lbs of ground turkey breast. I seasoned it with salt, pepper, oregano, garlic powder, smoked paprika and lots of 21 seasoning salute (inspired by 2017-02-19). I finally added lots of corn and peas.

I baked it at 350 for around 40 minutes to warm it up (it was still cold after my original 20)


  1. I may have also used a tiny bit of half-and-half. I can't remember now 


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