Smokey Turkey Shepherd's Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 308.2
- Total Fat: 11.1 g
- Cholesterol: 90.0 mg
- Sodium: 382.4 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 4.9 g
- Protein: 22.5 g
View full nutritional breakdown of Smokey Turkey Shepherd's Pie calories by ingredient
Introduction
the classic shepherd's pie with a twist that is lower in fat. This is a Rachel Ray 30 Minute Meal recipe that I've made a few variations to (i.e. different veg, frozen, precooked bacon, fat free sour cream). I have yet to do this in 30 min but I'm getting closer. This is my husband's favorite dish. the classic shepherd's pie with a twist that is lower in fat. This is a Rachel Ray 30 Minute Meal recipe that I've made a few variations to (i.e. different veg, frozen, precooked bacon, fat free sour cream). I have yet to do this in 30 min but I'm getting closer. This is my husband's favorite dish.Number of Servings: 8
Ingredients
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4 medium potatoes, rough diced
1 tablespoon extra-virgin olive oil
1 box pre-cooked bacon, chopped
1.3 pounds (or 20 oz.) ground turkey
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon dried thyme
3 celery hearts, diced
1 medium onion, chopped
2 tablespoons flour
2 cups fat-free chicken broth
1 cup fat-free sour cream, divided
1-10 oz bag of frozen mixed vegetables
1 egg
salt, to taste
pepper, to taste
Directions
Place potatoes in pot and cover with water. Cook over medium heat until fork tender.
Put oil in large skillet over medium-high heat. Put bacon in skillet and heat. Add turkey and break it up. Add spices, celery, onion and brown turkey. If your turkey wasn't that lean, you may need to drain it before continuing.
Add flour and cook 2 minutes. Add chicken broth and bring to a boil. Cook till thick. Add 1/2 cup of sour cream and stir into mixture. Add frozen vegetables. Cover and simmer 5-10 minutes until vegetable are tender and potatoes are done.
When potatoes are done, keep a ladleful of the cooking water. Add the egg to it and beat them together. This tempers the egg so it won't scramble when you add it to the hot potatoes. Add the egg and remaining 1/2 cup of sour cream and use a potato masher to mash the potatoes.
Transfer the turkey mixture to a casserole, top with the mashed potatoes. Broil for approximately 5 minutes until the potatoes have browned on top.
Serves 8-10 depending on serving size.
Number of Servings: 8
Recipe submitted by SparkPeople user JRAURAND.
Put oil in large skillet over medium-high heat. Put bacon in skillet and heat. Add turkey and break it up. Add spices, celery, onion and brown turkey. If your turkey wasn't that lean, you may need to drain it before continuing.
Add flour and cook 2 minutes. Add chicken broth and bring to a boil. Cook till thick. Add 1/2 cup of sour cream and stir into mixture. Add frozen vegetables. Cover and simmer 5-10 minutes until vegetable are tender and potatoes are done.
When potatoes are done, keep a ladleful of the cooking water. Add the egg to it and beat them together. This tempers the egg so it won't scramble when you add it to the hot potatoes. Add the egg and remaining 1/2 cup of sour cream and use a potato masher to mash the potatoes.
Transfer the turkey mixture to a casserole, top with the mashed potatoes. Broil for approximately 5 minutes until the potatoes have browned on top.
Serves 8-10 depending on serving size.
Number of Servings: 8
Recipe submitted by SparkPeople user JRAURAND.