Shepherd's Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 269.1
- Total Fat: 2.8 g
- Cholesterol: 37.1 mg
- Sodium: 695.6 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 4.4 g
- Protein: 20.8 g
View full nutritional breakdown of Shepherd's Pie calories by ingredient
Introduction
A low calorie, low fat version of a classic. A low calorie, low fat version of a classic.Number of Servings: 8
Ingredients
-
1 lb. 99% lean ground turkey breast
2 cups carrots, medium chop
1 cup celery, medium chop
1.5 cups onion, medium chop
2 tablespoons garlic, minced
1/2 cup corn, frozen
1/2 cup peas, frozen
1 14.5 oz. can of fat free, less sodium chicken broth
3/4 c. water
1 cup whole grain brown rice
1 14.5 oz. can diced tomatoes (undrained)
1 teaspoon tomato paste
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried red pepper flakes (optional)
Salt and Pepper to taste
2 pouches Betty Crocker Herb & Butter Mashed Potatoes
1 1/3 cups 1% milk
1 1/4 cups hot water
Directions
Preheat oven to 350 degrees.
In a 3 quart stock pot, saute carrots, celery, and onion in olive oil over medium heat until soft. Approximately 5 minutes. Add turkey and garlic and cook for another 5 minutes or until turkey is cooked through. Add corn, peas, chicken broth, 3/4 cup water, tomato paste, diced tomatoes, rice, chili powder, oregano, and marjoram. Bring to a boil, then reduce heat and simmer for 10 minutes.
In separate 2 quart pot, bring milk and 1 1/4 cups hot water to a boil. Remove from heat and stir in both pouches of instant potatoes. You are basically making potatoes according to package directions, ommitting the margarine/butter.
Place turkey mixture in ungreased 9x12 inch pan. Spread mashed potatoes evenly over surface.
Bake at 350 degrees for 30 minutes or until potatoes are slightly browned. Cool for 10 minutes and serve!
Number of Servings: 8
Recipe submitted by SparkPeople user CREIGHZEE.
In a 3 quart stock pot, saute carrots, celery, and onion in olive oil over medium heat until soft. Approximately 5 minutes. Add turkey and garlic and cook for another 5 minutes or until turkey is cooked through. Add corn, peas, chicken broth, 3/4 cup water, tomato paste, diced tomatoes, rice, chili powder, oregano, and marjoram. Bring to a boil, then reduce heat and simmer for 10 minutes.
In separate 2 quart pot, bring milk and 1 1/4 cups hot water to a boil. Remove from heat and stir in both pouches of instant potatoes. You are basically making potatoes according to package directions, ommitting the margarine/butter.
Place turkey mixture in ungreased 9x12 inch pan. Spread mashed potatoes evenly over surface.
Bake at 350 degrees for 30 minutes or until potatoes are slightly browned. Cool for 10 minutes and serve!
Number of Servings: 8
Recipe submitted by SparkPeople user CREIGHZEE.