Try this Shepherd's Pie - Martha Stewart recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees. Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a ricer. Stir in yogurt and 3/4 teaspoon salt. Season with pepper.
Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey. Boil for 1 minute. Stir in peas. Transfer to a 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 381 | ||
Calories from Fat: 105 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 90.1mg | 28 % | |
Sodium 235.7mg | 8 % | |
Potassium 1218.5mg | 32 % | |
Total Carbohydrate 43.7g | 13 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 36.2g | ||
Protein 26.2g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 381
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