Healthy Cottage (Shepherd's) Pie

Healthy Cottage (Shepherd's) Pie
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 238.6
  • Total Fat: 8.5 g
  • Cholesterol: 56.5 mg
  • Sodium: 423.5 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 19.5 g

View full nutritional breakdown of Healthy Cottage (Shepherd's) Pie calories by ingredient
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Introduction

This is a recipe I have fiddled with and made my own. It's a big hit with even my husband who doesn't usually like sweet potatoes! I hope you enjoy this healthy comfort food as much as I do! This is a recipe I have fiddled with and made my own. It's a big hit with even my husband who doesn't usually like sweet potatoes! I hope you enjoy this healthy comfort food as much as I do!
Number of Servings: 6

Ingredients

    1 1/4 lb Sweet Potatoes (Peeled and cut into 1 in pieces)
    1/2 c Fat Free Milk
    1 tbsp Margarine or Butter (I use Country Crock Light)
    1/4 tsp Pepper
    1 lb Ground Turkey
    1 Medium Onion (Chopped)
    1 1/2 c Frozen Peas and Carrots
    1/2 tsp Thyme
    1 c Beef Broth
    1/2 c Tomato Paste
    3 tsp Worcestershire Sauce



Directions

1. Preheat oven to 350 degrees. Coat 6 cup ovenproof casserole dish with cooking spray.

2. Boil sweet potatoes. Drain. Add milk, margarine, 1/4 tsp salt, 1/8 tsp pepper. Mash and set aside.

3. While sweet potatoes are cooking, heat large non-stick skillet over medium high heat. Cook and stir meat until browned. Drain fat. Put in a bowl and set aside.

4. Return skillet to medium high heat. Add onion, peas and carrots, and thyme. Cook, stirring occasionally for 5-10 minutes until veggies are soft.

5. Return meat to skillet with veggies, add broth, tomato paste and Worcestershire. Cook 2-3 minutes or until liquid is almost evaporated. Stir in 1/2 tsp salt and 1/8 tsp pepper. (Feel free to add extra S&P to taste)

6. Transfer mixture to dish. Spread sweet potatoes over top. Bake 25-35 minutes or until potatoes are lightly browned.


Makes 6 1-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KAYLEEN87.

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