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Name: Shepherd’s pie with ground turkey
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 Russet potatoes; 1/3 cup Reduced fat sour cream; 1 tbsp unsalted butter; 1 tsp salt; 2 tsp olive oil; 3 whole carrots diced; 2 ribs celery diced; 1 onion diced; 1 cup frozen corn kernels thawed; 2 cloves garlic finely chopped; 1 pound ground turkey; 1.5 tbsp tomato paste; 1 tsp dried rosemary; 1 tsp dried thyme; 1/2 tsp black pepper; 2 tbsp All purpose flour; 1.25 cups chicken broth

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INGREDIENTS

2 Russet potatoes
1/3 cup Reduced fat sour cream
1 tbsp unsalted butter
1 tsp salt
2 tsp olive oil
3 whole carrots ; diced
2 ribs celery ; diced
1 onion ; diced
1 cup frozen corn kernels ; thawed
2 cloves garlic ; finely chopped
1 pound ground turkey
1.5 tbsp tomato paste
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp black pepper
2 tbsp All purpose flour
1.25 cups chicken broth

INSTRUCTIONS

Set rack in upper third of oven and preheat to 400°F. Spray 2-quart casserole dish or 7 x 11-inch baking dish with nonstick spray.

Put potatoes in medium saucepan and cover with 1 inch cold water. Bring to boil over high heat; reduce heat and simmer until potatoes are forktender, about 15 minutes. Drain and return to saucepan. Add sour cream, butter, and 1/2 teaspoon salt and mash with potato masher or large fork until smooth.

Meanwhile, heat oil in large skillet over medium heat. Add carrots, celery, and onion; cook, stirring frequently, until softened, about 5 minutes. Stir in corn and garlic and cook, stirring constantly, 1 minute. Transfer to bowl. Return skillet to heat and add turkey; cook, breaking up turkey with side of wooden spoon, until cooked through, about 5 minutes. Stir in tomato paste, rosemary, thyme, pepper, and remaining 1/2 teaspoon salt and cook 2 minutes longer. Stir in carrot mixture. Stir in flour and broth and simmer until thickened, about 2 minutes.

Transfer turkey mixture to prepared casserole dish. Spread mashed potatoes over top, making sure to cover edges. Bake until potatoes are browned, 35–40 minutes. Cool at least 20 minutes before serving.

Serving size: 1/8 of casserole

NOTES

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Shepherd’s pie with ground turkey

2 Russet potatoes
1/3 cup Reduced fat sour cream
1 tbsp unsalted butter
1 tsp salt
2 tsp olive oil
3 whole carrots diced
2 ribs celery diced
1 onion diced
1 cup frozen corn kernels thawed
2 cloves garlic finely chopped
1 pound ground turkey
1.5 tbsp tomato paste
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp black pepper
2 tbsp All purpose flour
1.25 cups chicken broth

Set rack in upper third of oven and preheat to 400°F. Spray 2-quart casserole dish or 7 x 11-inch baking dish with nonstick spray.

Serving size: 1/8 of casserole

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Nutrition

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Serving Size: 1 Serving (3065g)
Recipe Makes: 1 Servings

Calories: 4778
Calories from Fat: 2437 (51%)

Amt Per Serving		% DV

	Total Fat 270.8g	361 %
	Saturated Fat 85g	425 %
	Monounsaturated Fat 106.6g
	Polyunsanturated Fat 55.4g
Cholesterol 1501.5mg		462 %
Sodium 1691.7mg		58 %
Potassium 7744.5mg		204 %
Total Carbohydrate 161.5g		47 %
	Dietary Fiber 19g	76 %
	Sugars, other 142.5g
Protein 409.4g		585 %
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.

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Calories per serving: 4778

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