Turkey Shepherd's Pie
Ingredients
- 3 medium russet potatoes peeled and chopped
- 1 cup low-fat half-and-half
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cups carrots chopped
- 2 ribs celery chopped
- 4 cloves garlic minced
- 2 pounds ground turkey breast
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 1/2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 1/2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 3/4 cup frozen peas
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F. Place the chopped potatoes in a pot, cover with water and add a pinch of salt. Bring to a boil and simmer for about 15 minutes until the potatoes are fork-tender. Drain and mash with 1 cup low-fat half and half, butter, and a pinch of salt and pepper.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté for 8-10 minutes until the vegetables soften.
- Add the ground turkey and cook until browned and broken into small pieces, about 10 minutes. Stir in the onion salt, garlic salt, dried oregano, and dried thyme.
- Mix in the tomato paste, Worcestershire sauce, and all-purpose flour. Cook for an extra minute. Then, slowly pour in the chicken broth while stirring. Let the mixture simmer for about 5 minutes until the sauce thickens. Stir in the frozen peas.
- Spread the turkey and vegetable mixture evenly into a greased 9x13-inch baking dish. Top with the mashed potatoes, smoothing with a spoon or fork to create a light topping.
- Bake in the preheated oven for 25 minutes, until the top is lightly browned and the filling bubbles. Garnish with parsley.
Nutrition
Calories: 409kcalCarbohydrates: 35gProtein: 42gFat: 12gSaturated Fat: 5gSodium: 655mgFiber: 4g
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