Turkey shepherd's pie with root vegetable toppingBy Chatelaine
It’s a family favourite, but the calories and fat (from ground beef and creamy potatoes) add up fast. Switching a few of the classic ingredients reduces calories, increases nutrients and makes the dish even more delicious.
- 3 medium carrots , peeled and cut into 1/2-in. pieces (about 2 cups)
- 1 medium turnip , peeled and cut into 1/2-in. pieces (about 2 1/2 cups)
- 1 large potato , peeled and cut into 1/2-in. pieces (about 2 cups)
- 2 tbsp butter
- 2 tbsp 10% cream
- 1 tsp olive oil
- 500 g ground turkey or ground chicken
- 1 small onion , finely diced
- 2 garlic cloves , minced
- 2 tbsp all-purpose flour
- 398-mL can tomato sauce
- 1 cup chicken broth
- 1 tsp Worcestershire sauce
- 1 cup mixed frozen corn and peas , thawed
- 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.
How to make perfect mashed potatoes
Nutrition (per serving)
- 19 g,
- 29 g,
- 13 g,
- 5 g,
- 700 mg.
- Excellent source of
- Vitamin A