This Easy Shepherd’s Pie is not only is spiced up with Worcestershire and steak sauce, but a special secret ingredient – finely chopped Portabella mushrooms!
Cut potatoes into large chunks. Place into a large pot and cover with water. Bring to a boil and cook until tender. Drain potatoes. Mash potatoes with 1/2 cup vegetable stock and 3 tablespoons butter or spread until fluffy. Cover and set aside.
Preheat oven to 350 degrees F.
In a large bowl, combine chopped mushroom and ground turkey using hands to thoroughly mix ingredients. Set aside.
Heat a large skillet over medium high heat. Add olive oil and diced onion. Cook until onion starts to brown at edges, about 3 minutes. Add mushroom and turkey blend, using edge of spoon to break up mushroom-meat blend. Cook until completely browned then remove from stove top and set aside.
In a small bowl, mix 3 tablespoons rice or starch with 3 tablespoons of vegetable stock until thoroughly mixed.
In a skillet on medium high heat add stock, peas and carrots, minced garlic, Worcestershire sauce, steak sauce, salt, and pepper. Then add the starch and broth mixture. Stir until the broth thickens
Add the browned mushroom-meat blend and onion mixture to the pan. Mix and keep at a simmer. Cook until thickened. Remove from heat.
Pour vegetable and meat mixture into a baking dish. Carefully spoon mashed potato over mixture.
Place small chunks of butter or spread on the mashed potatoes. Then place baking dish on a baking sheet in case of any spill overs.
Bake 30 minutes at 350 degrees until mashed potatoes are golden.
Remove shepherd's pie from oven and let sit for 5 to 10 minutes before slicing and serving.