Potato Turbate is very important to Pinellas County’s food history, especially from the 1950s to 1960s when kids had it for school lunch. This beloved meal, also known as Shepherd’s Pie, brings back happy memories for many.
The recipe changed over time. At first it was just beef with mashed potatoes. Then people added vegetables like onions, carrots and celery for more flavor and nutrients.
A typical recipe includes ground beef, onions, Worcestershire sauce, garlic, flour, water, beef stock, cheese and paprika. You can also add corn, green beans or peas.
Many locals fondly recall Potato Turbate being the best part of lunch at school. They still smile about enjoying this special food as kids.
Ingredient Notes
Potatoes: Russet or Yukon Gold potatoes work best for a fluffy mashed topping.
Milk and Butter: These make the mashed potatoes creamy and rich. Adjust quantities based on desired texture.
Ground Beef: Choose lean ground beef to minimize excess grease.
Vegetables: Carrots, peas, and onions add nutrition and flavor. Feel free to use other vegetables like corn or celery.
Beef Broth: Adds depth to the filling. Use low-sodium broth to control the salt level.
Flour: Thickens the filling. You can substitute with cornstarch for a gluten-free option.
Seasonings: Salt, pepper, and garlic enhance the flavor. Adjust to your taste preferences.
Ingredient Substitutes
Potatoes: Swap with sweet potatoes or cauliflower mash for a twist.
Milk and Butter: Use plant-based alternatives like almond milk and vegan butter for a dairy-free version.
Ground Beef: Replace with ground turkey, chicken, lamb, or plant-based meat.
Beef Broth: Substitute with chicken or vegetable broth.
Flour: Use cornstarch, arrowroot powder, or gluten-free flour.
Frozen Peas: Replace with fresh peas, green beans, or corn.
How To Make Potato Turbate
Prepare the mashed potatoes according to package instructions and set aside.
In a skillet, brown the ground beef with onions and bell peppers over medium-high heat. Drain excess fat.
Add salt, black pepper, Worcestershire sauce, garlic powder and onion powder. Cook 5 more minutes.
In a separate bowl, mix flour with water to form a slurry. Pour into the skillet and stir to thicken the beef mixture.
Then add beef stock and simmer for 5 minutes until thickened further.
Transfer the cooked beef mixture to a casserole dish and spread in an even layer on the bottom.
Spread the mashed potatoes evenly over the top of the beef layer.
Finally, bake or microwave until the mashed potatoes are heated through and the filling is bubbling hot.
– Serve and enjoy the comforting flavors of potato turbate!
Recipe Variations
Cheesy Potato Turbate: Mix shredded cheddar or Parmesan cheese into the mashed potatoes for a cheesy topping.
Vegetarian Potato Turbate: Use lentils, mushrooms, or plant-based meat as the protein base.
Sweet Potato Turbate: Swap regular potatoes with mashed sweet potatoes for a sweeter flavor.
Mexican-Inspired Turbate: Add taco seasoning, black beans, and diced tomatoes for a Tex-Mex twist.
Spicy Turbate: Add chili flakes, paprika, or cayenne pepper for heat.
Herbed Potato Turbate: Add fresh herbs like thyme, parsley, or rosemary to the mashed potatoes or filling for added flavor.
Single-Serve Portions: Assemble the dish in ramekins for individual servings.
Storage Instructions
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Assemble the dish, let it cool, and freeze it unbaked or fully cooked in an airtight container for 2-3 months. To reheat, bake directly from frozen at 350°F (175°C) for 40-50 minutes or until thoroughly heated.
Reheating: Warm individual portions in the microwave for 2-3 minutes or reheat the entire dish in the oven at 350°F (175°C) until hot.
FAQs
1. What is Potato Turbate?
Potato Turbate is a comforting casserole dish made with layers of seasoned ground beef, vegetables, and creamy mashed potatoes, similar to Shepherd’s Pie.
2. Can I make this dish ahead of time?
Yes! You can assemble the dish in advance, cover it tightly, and store it in the refrigerator for up to 24 hours. Bake when ready to serve.
3. Can I freeze Potato Turbate?
Absolutely! It freezes well for up to 2-3 months. Let it cool completely before freezing in an airtight container. Thaw in the fridge overnight and reheat in the oven.
4. Can I make it vegetarian?
Yes, swap the ground beef with plant-based ground meat or lentils, and use vegetable broth instead of beef broth.
5. Why is my mashed potato topping sinking into the beef layer?
Ensure the beef layer is thickened and cooled slightly before spreading the mashed potatoes on top to prevent sinking.
More Potato Recipes
Potatoes are personally my favorite and I have tried a lot of potato recipes and every recipe was very delicious. But my favorite recipes which I think you should also try our
Mashed Potatoes Squash Recipes
Potato Turbate
Equipment
- Skillet
- Casserole dish
- Potato masher
- Measuring Cups and Spoons
- Spatula
Ingredients
- 2 Ibs potatoes, peeled and cut into large chunks
- 1/2 cup milk
- 1/4 cup butter
- 1 lb ground beef
- 1 chopped onion
- 2 cloves garlic
- 2 peeled carrots
- 1 cup frozen peas
- 2 tbsp tomato sauce
- 1 cup beef broth
- 2 tbsp all purpose flour
- salt and pepper to taste
Instructions
- Prepare the mashed potatoes
- In a skillet, brown the ground beef with onions and bell peppers over medium-high heat. Drain excess fat.
- Add salt, black pepper, Worcestershire sauce, garlic powder, and onion powder. Cook for 5 more minutes.
- In a separate bowl, mix flour with water to form a slurry. Pour into the skillet and stir to thicken the beef mixture.
- Then add beef stock and simmer for 5 minutes until thickened further.
- Transfer the cooked beef mixture to a casserole dish and spread it evenly on the bottom.
- Spread the mashed potatoes evenly over the top of the beef layer.
- Finally, bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or microwave until the mashed potatoes are heated through and the filling is bubbling hot.
- Serve and enjoy the comforting flavors of potato turbate.