Turkey Shepherd's Pie with Cauliflower Mash
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 326.6
- Total Fat: 15.2 g
- Cholesterol: 79.1 mg
- Sodium: 1,055.0 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 6.0 g
- Protein: 28.4 g
View full nutritional breakdown of Turkey Shepherd's Pie with Cauliflower Mash calories by ingredient
Introduction
A lower cal, fat and carb but yet completely filling dish! Serve with a salad for a complete meal! A lower cal, fat and carb but yet completely filling dish! Serve with a salad for a complete meal!Number of Servings: 5
Ingredients
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1 TBSP olive oil
1 lb lean (93/7) ground turkey
1 cup yellow or white onions, grated
1 cup carrots, peeled and grated
2 sprigs fresh thyme, chopped
2 medium or 1 large garlic cloves
1 TBSP flour
3.5 ounces red wine
Few dashes Worcestershire sauce
1 cup frozen peas
2 cups low sodium or homemade chicken stock
1 head cauliflower, steamed, boiled, cooking/steaming water reserved
1 TBSP butter
˝ cup 2% milk
Parmesan cheese, grated
Fresh ground white pepper
Salt
Directions
Preheat oven to 400°F
In a large frying pan, heat the oil over medium heat. Add the turkey and season with salt and pepper. Sauté until well browned. With a slotted spoon, remove the meat from the pan and place in a colander to allow any excess fat to drain.
Add onions and carrots, thyme and garlic to the pan (with a dab of oil if needed). Cook until soft and lightly browned. Add the turkey and tomato paste and sprinkle the mixture with the flour. Cook, stirring constantly, for 2-3 minutes to cook the flour.
Add the red wine and Worcestershire sauce and simmer until the liquid has reduced to half the original volume. Add the chicken stock, bring back to the boil. Lower heat to a simmer and cook for an additional 30 minutes. The mixture should be thick and glossy. Let cool.
Place the milk and butter into a small pan and heat until the butter is melted and the milk is about to boil. Place cooked cauliflower in the work bowl of a food processor and process until creamy and smooth, adding the milk and butter mixture as the cauliflower processes. Add reserved steaming or boiling water if the mixture is too tight. Season with salt and pepper to taste.
Put the turkey micture into a large baking dish, then top with the creamed cauliflower. Use a fork to rough up the top and sprinkle with parmesan cheese.
Bake for 30 minutes or until bubbling and golden brown in color.
Serving Size: Makes 5 6-oz servings
In a large frying pan, heat the oil over medium heat. Add the turkey and season with salt and pepper. Sauté until well browned. With a slotted spoon, remove the meat from the pan and place in a colander to allow any excess fat to drain.
Add onions and carrots, thyme and garlic to the pan (with a dab of oil if needed). Cook until soft and lightly browned. Add the turkey and tomato paste and sprinkle the mixture with the flour. Cook, stirring constantly, for 2-3 minutes to cook the flour.
Add the red wine and Worcestershire sauce and simmer until the liquid has reduced to half the original volume. Add the chicken stock, bring back to the boil. Lower heat to a simmer and cook for an additional 30 minutes. The mixture should be thick and glossy. Let cool.
Place the milk and butter into a small pan and heat until the butter is melted and the milk is about to boil. Place cooked cauliflower in the work bowl of a food processor and process until creamy and smooth, adding the milk and butter mixture as the cauliflower processes. Add reserved steaming or boiling water if the mixture is too tight. Season with salt and pepper to taste.
Put the turkey micture into a large baking dish, then top with the creamed cauliflower. Use a fork to rough up the top and sprinkle with parmesan cheese.
Bake for 30 minutes or until bubbling and golden brown in color.
Serving Size: Makes 5 6-oz servings
Member Ratings For This Recipe
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