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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 382.3
  • Total Fat: 20.6 g
  • Cholesterol: 83.5 mg
  • Sodium: 440.9 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 20.2 g

View full nutritional breakdown of Stacy's Southern-Style Shepherd's Pie calories by ingredient
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Stacy's Southern-Style Shepherd's Pie

Submitted by: CURVES_N_CURLS

Introduction

Being Canadian, I've always made my shepherd's pie with a white mushroom-y gravy base. A friend and I were discussing this, and she said that a popular southern USA way to prepare shepherd's pie was with BBQ sauce as a base. I decided to try it out! Traditionally, I'd use ground beef, but decided to use ground turkey while I was a-changin' things... :) Being Canadian, I've always made my shepherd's pie with a white mushroom-y gravy base. A friend and I were discussing this, and she said that a popular southern USA way to prepare shepherd's pie was with BBQ sauce as a base. I decided to try it out! Traditionally, I'd use ground beef, but decided to use ground turkey while I was a-changin' things... :)
Number of Servings: 18

Ingredients

    ~ BOTTOM / MEAT LAYER:
    * 1 tbsp. Olive Oil
    * 3 cloves Garlic, minced
    * 1 3/4 cups [1 medium] Red Onion, chopped
    * 2.6 lbs. [2 pkg's x 1.3 lbs. each @ Publix grocery store] Regular Ground Turkey
    * 4 tbsp. Kikkoman Teriyaki Sauce
    * 3/4 cup KC Masterpiece Original Barbecue Sauce

    ~MIDDLE / VEGETABLE LAYER:
    * 3 cups Corn, frozen
    * 3 cups Peas, frozen

    ~TOP / MASHED POTATO & CHEESE LAYER:
    * 3 lbs. Red Skin Potatoes, cut into chunks - skin left on
    * 3/4 cup Butter, salted
    * 1/2 cup Sour Cream, full fat
    * 1/2 cup Milk, 2%
    * 2 cups Kraft Sharp Cheddar Cheese, shredded

Directions

1. PREPARE THE BOTTOM LAYER: Heat the olive oil in a large skillet over medium-high heat, add the garlic and onion and saute for a couple of minutes. Add the ground turkey to the skillet and cook until browned. Drain the fat off the meat, return to the stove top, and add the teriyaki and BBQ sauces. Season with fresh-ground black pepper to taste - if desired (NOT included in nutritional information!), and heat through. Spray a 9" x 13" dish with no-stick spray, and evenly spread the meat layer in the dish.
2. PREPARE THE MIDDLE LAYER: Mix the frozen peas and corn together, and evenly spread over the meat layer in the baking dish.
3. PREPARE THE TOP LAYER: Boil the potatoes in a large pot of salted water for about 10 - 13 minutes, or until just tender. Drain, return to pot, and mash with the butter, sour cream, and milk. Season with fresh-ground sea salt and black pepper to taste - if desired (NOT included in nutritional information!), and heat through on low heat. NOTE: Reserve the sharp cheddar at this time!
4. BAKE THE SHEPHERD'S PIE: Cover the dish with aluminum foil (spray the underside of the foil with no-stick spray if desired), and bake at 375 degrees F for about 45 minutes, or until you see the bottom meat layer bubble a bit. Uncover, add the sharp cheddar to the top at this time, and bake at 425 degrees F for an additional 5 minutes more, or until the cheese is melted and browned a bit. Remove from the oven and let sit for 5 minutes to set before cutting / serving. Makes 18 lunch-sized 'servings'. (Eat 1 1/2 'servings' if you're very hungry / need more of a dinner portion!)
5. Please note that this freezes and re-heats very well... Enjoy! :)

Number of Servings: 18

Recipe submitted by SparkPeople user CURVES_N_CURLS.






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