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Shepherd’s Pie |
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Serves: 8 Print this RecipePreparation time: 25 minutes Cooking time: 40 minutes Serves: 8 Serving size: 1 cup In England and Ireland, Shepherd’s Pie was made with lamb. It might be better to call this recipe Farmer’s Pie, since it’s made with lean ground turkey breast instead of lamb. This pie is packed with vegetables, making it a complete meal, and is very easy to prepare. You’ll have great leftovers the next day. 4 medium potatoes, peeled and cubed 1 pound ground skinless turkey breast 2 carrots, thinly sliced 1 medium onion, chopped 1 red bell pepper, chopped 1 stalk celery, chopped 2 cloves garlic, minced 1 10 3/4 ounce can low-fat, low-sodium cream of chicken soup 1/2 cup low-fat (1%) milk 1 cup frozen corn 1 cup fat-free sour cream 2 tablespoons minced fresh parsley 1. Preheat the oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray. 2. In a medium saucepan, add the potatoes and enough water to cover by 1 inch. Cook over medium heat until tender, about 20 minutes. 3. Meanwhile, in a large nonstick skillet, cook the turkey until browned, about 5-7 minutes. Add the carrots, onion, pepper, celery, and garlic and cook until the vegetables are tender but firm, about 10 minutes. Blend in the soup, milk, and corn. 4. Add the sour cream to the drained potatoes; mash until fluffy. 5. Spread the meat and vegetable mixture in the prepared pan. Spread the potatoes evenly on top. 6. Bake, uncovered, until heated through and the potatoes are browned, about 40 minutes. (For crustier potatoes, place under the broiler for 1-2 minutes after baking.) Sprinkle with parsley. Exchanges 1 1/2 Starch 2 Very Lean Meat 1 Vegetable Calories 204 Calories from Fat 14 Total Fat 2g Saturated Fat 1g Cholesterol 38mg Sodium 233mg Carbohydrate 31g Dietary Fiber 3g Sugars 8g Protein 17g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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