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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 422.9
  • Total Fat: 15.2 g
  • Cholesterol: 81.9 mg
  • Sodium: 331.3 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 23.7 g

View full nutritional breakdown of Sherry's Shepherd Pie calories by ingredient
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Sherry's Shepherd Pie

Submitted by: SOFTTHUNDER


Number of Servings: 12

Ingredients

    Ground Turkey, 2 3/4 LB
    Onions, raw, 2 cup, chopped
    Garlic, 5 cloves chopped finely
    Catsup, 1/4 Cup
    Butter, salted, 8 tbsp (1 Stick)
    Milk, nonfat, 1 cup
    Swansons beef broth, fat free, 50% less sodium, 1/2 cup
    Idahoan mashed potatoes-flakes (instant) (unprepared), 13.75 ounces
    Kraft Sharp Cheddar Cheese 2% + Calcium, 1 bag (7.0 ounces)
    Bird's Eye Mixed Vegetables (Broccoli, Cauliflower & Carrots), 2 - 12 oz bags
    Water, tap, 7.5 cup
    Italian seasoning, 1 Tbsp
    Ground Cayanne Pepper, 1/2 tsp
    Basil, 1 tsp
    Chives, 1 tbsp

Directions

Pre heat oven to 375 degrees F
Spray frying pan with cooking spray, brown turkey meat. While meat is browning, Mix chopped Onions, chopped Garlic, Catsup, beef broth, Italian seasoning, Ground Cayanne Pepper, Basil, & Chives. in a bowl. Once the meat is browned add the ingredients from the bowl into the pan and simmer for 10 minutes, mix well. While the meat mixture is simmering, heat the vegetables according to the directions on the bags. and prepare the mashed potatoes according to the directions on the box. Use the entire 13.75 oz box.

Line the baking dish with the meat mixture. Spread the cooked vegetables evely over the meat mixture. Spread the mashed potatoes over the vegetables. Sprinkle the shredded cheddar cheese over the mashed potatoes. Place in oven and cook for 15 to 20 minutes.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user SOFTTHUNDER.






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Member Ratings For This Recipe

  • This is an excellent meal! The whole family loved it! My kids want me to make it all the time. It's delicious and very easy to make. Thanks for sharing! - 5/22/11

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