Turkey shepherd’s pie with root vegetable topping
Prep 15 min
Total 45 min
Serves 6
Updated Oct 5, 2017
Chatelaine
Ingredients
3
1
1
2 tbsp
2 tbsp
10% cream
1 tsp
500 g
ground turkey or ground chicken
1
2
garlic cloves, minced
2 tbsp
all-purpose flour
398-mL can
1 cup
1 tsp
1 cup
Instructions
- COVER carrots, turnip and potato with cold water in a large pot. Boil on high until vegetables are tender, 12 to 14 min. Drain, then return vegetables to pot over high. Mash vegetables until mixture is dry and most of remaining liquid has evaporated, 3 to 4 min. Mash in butter and cream. Keep warm.
- HEAT a large non-stick frying pan over medium. Add oil, then turkey. Cook, stirring often to break up meat, until no pink remains, about 5 min. Add onion and garlic. Cook until onion softens, 3 to 4 min. Sprinkle flour over meat mixture and stir. Add tomato sauce, broth and Worcestershire. Boil, then reduce heat to medium-low. Simmer, stirring occasionally, until mixture thickens, 8 to 10 min. Stir in peas and corn until warmed through, about 2 min. Divide mixture among 6 ramekins or dishes. Spoon mashed vegetable mixture over meat.
Nutrition
Calories 301, Protein 19 g, Carbohydrates 29 g, Fat 13 g, Fibre 5 g, Sodium 700 mg. Excellent source of Vitamin AHow to make perfect mashed potatoes
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