Skinny Shepherd’s Pie

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    Skinny Shepherd’s Pie
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    Servings8 people
    Prep Time20minutes
    Cook Time25minutes
    Cook Time
    25minutes
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    Ingredients
    • 4 cups potatoes, peeled, diced (4 medium)
    • 1/2 cup low-sodium chicken broth
    • 2 tablespoons Reduced fat sour cream OR plain non-fat Greek yogurt
    • 2 teaspoons paprika
    • 1 pound Lean ground turkey (93-97%)
    • 1 teaspoon extra virgin olive oil or cooking spray
    • 1 medium onion, diced
    • 1 cup celery, chopped (2 stalks)
    • 2 cloves garlic, diced
    • 8 ounces mushrooms, diced
    • 10 ounces frozen mixed vegetables (carrots, corn, peas, green beans) a quarter cup of each vegetable
    • 2 tablespoons all-purpose flour or gluten-free flour
    • 1 cup low-sodium chicken broth
    • 2 teaspoons tomato paste
    • 1 teaspoon Worcestershire sauce
    • 2 teaspoons rosemary, chopped
    • 2 teaspoons thyme
    • 1 teaspoon black pepper
    Instructions
    1. In a medium pot, bring water to boil and add potatoes. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
    2. Drain water from pot. Add chicken broth and Greek yogurt to potatoes and mash. Set aside.
    3. Preheat oven to 400°F.
    4. In a large sauté pan, add 1 tsp oil and cook the ground turkey, onions and mushrooms over medium high heat, breaking the meat up with a wooden spoon as it cooks. About 5-8 minutes.
    5. Once turkey is cooked, add in celery and garlic until vegetables are tender. About 6 minutes.
    6. Add the flour, frozen mixed vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, thyme and black pepper to the cooked turkey and mix well. Simmer on low about 8-10 minutes.
    7. Spread the turkey on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika.
    8. Bake 20 to 25 minutes, on a cookie sheet as the meat and vegetable mixture may bubble over. Then place under the broiler 1 to 2 minutes until the potatoes turn golden.
    9. Remove from oven and let it cool 5 minutes before serving.
    Recipe Notes

    Variations:

    There is no Nutrition Label for this recipe yet.

    • If you want to keep the carbohydrates low, top it with cauliflower mash instead of potatoes.
    • For a vegetarian option, substitute ground turkey for 2 diced Portobello mushrooms.
    • Substitute zuchinni or another vegetable in for the carrots, corn, green beans or peas.

    Nutrition Analysis:

    8 Servings                                                                  

    Nutrition Facts
    Calories 195
                                               % Daily Value
    Total Fat 5.9 g 9 %
    Saturated Fat 1.7g 8 %
    Monounsaturated Fat 0 g
    Polyunsaturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 43 mg 14 %
    Sodium 104 mg 4 %
    Potassium 753 mg 16 %
    Total Carbohydrate 22 g 9 %
    Dietary Fiber 4 g 16 %
    Sugars 4 g (0g added sugars)  
    Protein 15 g 30 %
    Vitamin A 234 %
    Vitamin C 25 %
    Calcium 6 %
    Iron  12 %
    Search Recipes by Course or Cuisine!
    Ingredients
    • 4 cups potatoes, peeled, diced (4 medium)
    • 1/2 cup low-sodium chicken broth
    • 2 tablespoons Reduced fat sour cream OR plain non-fat Greek yogurt
    • 2 teaspoons paprika
    • 1 pound Lean ground turkey (93-97%)
    • 1 teaspoon extra virgin olive oil or cooking spray
    • 1 medium onion, diced
    • 1 cup celery, chopped (2 stalks)
    • 2 cloves garlic, diced
    • 8 ounces mushrooms, diced
    • 10 ounces frozen mixed vegetables (carrots, corn, peas, green beans) a quarter cup of each vegetable
    • 2 tablespoons all-purpose flour or gluten-free flour
    • 1 cup low-sodium chicken broth
    • 2 teaspoons tomato paste
    • 1 teaspoon Worcestershire sauce
    • 2 teaspoons rosemary, chopped
    • 2 teaspoons thyme
    • 1 teaspoon black pepper
    Instructions
    1. In a medium pot, bring water to boil and add potatoes. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
    2. Drain water from pot. Add chicken broth and Greek yogurt to potatoes and mash. Set aside.
    3. Preheat oven to 400°F.
    4. In a large sauté pan, add 1 tsp oil and cook the ground turkey, onions and mushrooms over medium high heat, breaking the meat up with a wooden spoon as it cooks. About 5-8 minutes.
    5. Once turkey is cooked, add in celery and garlic until vegetables are tender. About 6 minutes.
    6. Add the flour, frozen mixed vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, thyme and black pepper to the cooked turkey and mix well. Simmer on low about 8-10 minutes.
    7. Spread the turkey on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika.
    8. Bake 20 to 25 minutes, on a cookie sheet as the meat and vegetable mixture may bubble over. Then place under the broiler 1 to 2 minutes until the potatoes turn golden.
    9. Remove from oven and let it cool 5 minutes before serving.
    Recipe Notes

    Variations:

    There is no Nutrition Label for this recipe yet.

    • If you want to keep the carbohydrates low, top it with cauliflower mash instead of potatoes.
    • For a vegetarian option, substitute ground turkey for 2 diced Portobello mushrooms.
    • Substitute zuchinni or another vegetable in for the carrots, corn, green beans or peas.

    Nutrition Analysis:

    8 Servings                                                                  

    Nutrition Facts
    Calories 195
                                               % Daily Value
    Total Fat 5.9 g 9 %
    Saturated Fat 1.7g 8 %
    Monounsaturated Fat 0 g
    Polyunsaturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 43 mg 14 %
    Sodium 104 mg 4 %
    Potassium 753 mg 16 %
    Total Carbohydrate 22 g 9 %
    Dietary Fiber 4 g 16 %
    Sugars 4 g (0g added sugars)  
    Protein 15 g 30 %
    Vitamin A 234 %
    Vitamin C 25 %
    Calcium 6 %
    Iron  12 %

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