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Shepherd's Pie

6 servings

  • 2 pounds russet potatoes
  • 2 Tablespoons fat-free chicken broth
  • 1 large onion, chopped
  • 2 cloves minced garlic
  • 1/2 cup chopped celery
  • 8 ounces sliced mushrooms
  • 1 1/2 pounds Ground Skinless Turkey Breast
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dry marjoram
  • 1/2 teaspoon dry mustard
  • 8 ounces carrots, (about 2 large) shredded
  • 1/2 cup chopped parsley
  • 1 cup fat-free chicken broth
  • 1/4 cup 1% lowfat milk
  • 1/2 cup margarine or butter
  • 1/4 teaspoon white pepper
  • 1 teaspoon salt

Place whole unpeeled potatoes in a 3-qt pan and add enough water to cover. Bring to a boil over high heat; then reduce heat, cover, and boil gently until potatoes are tender throughout when pierced (about 30 minutes).

Meanwhile, heat 2 TBS chicken broth in a non-stick dutch oven over medium-high heat. Add onion, garlic, celery, mushrooms; cook, stirring often, until onion is soft (about 7 minutes). Add turkey and cook, stirring often, until no longer pink (about 5 minutes). Add sage, thyme, marjoram, and mustard, cook for 1 minute. Add carrots, parsley, and broth. Bring to a boil over high heat, then boil until liquid has evaporated (about 10 minutes). Transfer to a 2.5 liter souffle dish or a 3-qt casserole.

Drain potatoes (DO NOT COOL IN WATER); peel and mash with milk, butter, salt and pepper. Spread over turkey mixture. Bake, uncovered, in a 375° oven until lightly browned (about 20 minutes)

 
Nutrition Facts
Amount Per Serving: Calories 325 - Calories from Fat 27
Percent Total Calories From: Fat 8%, Protein 41%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 69mg, Sodium 580mg, Total Carbohydrate 41g, Dietary Fiber 4g, Protein 33g, Vitamin A 11104 units, Vitamin C 48 units, Calcium 0 units, Iron 6 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
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