Crisp Turkey Shepherd's Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 186.0
  • Total Fat: 7.7 g
  • Cholesterol: 10.0 mg
  • Sodium: 273.7 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 17.7 g

View full nutritional breakdown of Crisp Turkey Shepherd's Pie calories by ingredient
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Introduction

This is the standard shepherd's pie recipe that I grew up with a twist: turkey and the vegetables. I always hated the mushiness of the vegetables when my mom used canned or leftovers. I use as much fresh vegetables as I can, and the result is that the vegetables retain their firmness through the cooking process. By using turkey instead of beef I save on calories. This is the standard shepherd's pie recipe that I grew up with a twist: turkey and the vegetables. I always hated the mushiness of the vegetables when my mom used canned or leftovers. I use as much fresh vegetables as I can, and the result is that the vegetables retain their firmness through the cooking process. By using turkey instead of beef I save on calories.
Number of Servings: 8

Ingredients

    1 lb ground turkey, 93% lean
    3 cloves garlic, crushed/minced
    1/2 medium white onion, chopped
    1 cup fresh mushrooms, sliced or chopped (optional)
    2 medium ears corn, decobbed
    12 large carrot sticks, chopped
    5 oz peas, frozen
    1 package of your favorite individual instant potatoes, about 1 cup prepared (I usually choose Betty Crocker Butter & Herb)
    4 oz of your favorite shredded cheese (I go for Sargento 2% Mexican)

Directions

1. Preheat oven to 400F. Prep a 13X9 glass baking dish with nonstick spray.
2. Put water for potatoes on to boil as directed by package.
3. In a skillet over medium heat, brown turkey. Once almost browned add onion and garlic and allow to saute until onions are nearly translucent. Season to taste with your favorite herbs & seasonings. Remove from heat. Do not drain.
4. If you haven't already, complete your potatoes. Then, again, remove from heat.
5. Begin to layer items in baking dish. Place the turkey mixture on the bottom as evenly as possible. Next layer the mushrooms, corn, carrots, then peas.
6. Carefully spoon potatoes over your vegetables. Use a fork to complete the spreading and to add decorative ridges. (It is highly encouraged to play with your food on this step!)
7. Place in oven. Check after 60 minutes. You are looking for the liquids to be bubbly. Check every 10 minutes until you notice this.
8. Remove casserole from oven. Change oven to broil. While waiting for the oven to heat, sprinkle cheese over potatoes as desired. I like a lot of cheese but that's up to you. I also like to sprinkle a little paprika over the cheese for a mild but extra little kick.
9. Return casserole to oven then allow approximately 5-10 minutes for cheese to melt and to reach your desired level of browning and crisping of the ridges we made in the potatoes. If you don't want any crispy or brown, stay nearby and watch for the melting to complete.
10. Allow to cool, then enjoy!

MAKES 8 SERVINGS

Number of Servings: 8

Recipe submitted by SparkPeople user MUSICTURNSMEON.

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