Shepherd's Pie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 261.4
- Total Fat: 10.6 g
- Cholesterol: 41.9 mg
- Sodium: 272.3 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 4.1 g
- Protein: 15.0 g
View full nutritional breakdown of Shepherd's Pie calories by ingredient
Introduction
Just the right amount of home-style goodness to warm the soul on cold winter nights. Just the right amount of home-style goodness to warm the soul on cold winter nights.Number of Servings: 4
Ingredients
-
2 tbsp Countryside Creamery (Aldis) Spreadable Butter w/ Canola OIl
0.5 cup Season's Choice (Aldis) - Steamed Super Sweet Corn
.5 cup TG Lee - DairyPure - Fat Fee Milk
28 gram(s) Cheddar Cheese: Sargento Classic Mild Cheddar Shredded
1 serving Birds Eye Steamfresh Sweet Peas (peas only)
1 sweetpotato, 5" long Sweet potato
5.3 oz Potato (Publix Baking Potatoes) Medium Potato
.5 cup, chopped Onions, raw
6 oz Turkey, Ground turkey, 93% lean
0.25 cup Tomato Paste
Directions
Spray 4 1-cup baking dishes with cooling spray.
Peel and cubed potatoes, add to salted water and boil until fork tender. Drain and return to pot. Add butter, milk and half of cheese. Mash thoroughly and set aside.
Brown turkey and onion until turkey is browned thoroughly. Remove from heat. Do not drain.
Add corn, peas, and tomato paste to cooked turkey. Mix thoroughly. Add water as necessary to desired consistency.
Spoon equal amounts of turkey/vegetable mixture into each of the 4 baking dishes. Top mixture by spooning equal amounts of mashed potato mixture onto turkey/vegetable mixture. Sprinkle remaining shredded cheese to tops of each filled cup.
Bake at 375 for 15-20 minutes or until thoroughly heated.
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user HU5KERGAL.
Peel and cubed potatoes, add to salted water and boil until fork tender. Drain and return to pot. Add butter, milk and half of cheese. Mash thoroughly and set aside.
Brown turkey and onion until turkey is browned thoroughly. Remove from heat. Do not drain.
Add corn, peas, and tomato paste to cooked turkey. Mix thoroughly. Add water as necessary to desired consistency.
Spoon equal amounts of turkey/vegetable mixture into each of the 4 baking dishes. Top mixture by spooning equal amounts of mashed potato mixture onto turkey/vegetable mixture. Sprinkle remaining shredded cheese to tops of each filled cup.
Bake at 375 for 15-20 minutes or until thoroughly heated.
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user HU5KERGAL.
