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Foodie Friday - Turkey Shepherd's Pie

by Scott G. on October 25, 2013

For many, shepherd's pie is an all-time favorite comfort food. This healthier version replaces higher fat ground beef or lamb with healthier turkey breast.

This recipe is also a great way to use leftovers after Thanksgiving!

INGREDIENTS
FILLING
2 teaspoons extra-virgin olive oil
1 large onion, diced
1 1/2 cups thinly sliced carrots
3 cloves garlic, minced
1/3 cup dry white wine
3 tablespoons all-purpose flour
2 teaspoons chopped fresh sage (1/2 teaspoon dried)
2 cups reduced-sodium chicken broth
2 cups diced cooked turkey breast
1 cup frozen peas
1/4 teaspoon salt
Freshly ground pepper to taste

MASHED POTATOES
2 pounds potatoes, peeled and cut into chunks
1/2-3/4 cup nonfat buttermilk
1/4 teaspoon salt
Freshly ground pepper to taste
1 large egg, lightly beaten
1 tablespoon extra-virgin olive oil

INSTRUCTIONS
FILLING:  Preheat oven to 425°F. Heat 2 teaspoons oil in a large skillet or Dutch oven over medium heat. Add onion and carrots and cook until the onions begin to soften, about 5-10 minutes. Add garlic and cook another minute.

Pour in wine and stir until most of the liquid has evaporated. Add flour and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are crisp-tender, about 5 minutes.

Add turkey and peas and season to taste with salt and pepper.
Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.

MASHED POTATOES:  Place potatoes in a large saucepan and add cold to cover. Bring to a boil over medium heat. Cook, until the potatoes are tender, about 10 minutes. Drain and return the potatoes to the pan.

Mash the potatoes with a potato masher, adding enough buttermilk to make a smooth puree. Season with salt and pepper. Stir in egg and 1 tablespoon oil.

Evenly spread the potatoes on top of the turkey mixture. Place the dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, about 25 to 30 minutes.

Makes 6 servings

NUTRITION
Per serving: 331 calories; 8 g fat, 2 g saturated fat, 73 mg cholesterol, 358 mg sodium, 42 g carbs and 22 g protein.

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