Turkey and Vegetable Shepherd’s Pie

Instructions

• Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F).
• In a large skillet over medium heat on the stove, warm the oil. Add the onion and garlic and cook until just starting to turn golden brown, about 3 minutes, stirring occasionally. Add the carrot, celery, and flour and cook for 1 minute, stirring constantly. Add the broth and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until slightly thickened, about 10 minutes. Remove from the heat and stir in the turkey, peas, thyme, salt, and pepper.

  Related Grill Skills

  • Chopping an Onion
  • Mincing Garlic
  • Chopping Thyme
• Put the turkey mixture into a grill-proof 10-inch pie dish or skillet and top with the mashed potatoes, spreading the potatoes in an even layer. Place the pie dish on a sheet pan to catch any of the juices that might spill out.
• Transfer the pie dish on the sheet pan to the grill and place over indirect medium heat. Close the lid and cook until the turkey mixture is bubbling and the potatoes are heated through, 25 to 30 minutes. Remove from the grill and let cool for a few minutes before serving.
  Transfer the pie dish on the sheet pan to the grill and place above foil pan, over medium heat. Close the lid and cook until the turkey mixture is bubbling and the potatoes are heated through, 25 to 30 minutes. Remove from the grill and let cool for a few minutes before serving.