Clean Eating Shepherd's Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 220.8
- Total Fat: 8.9 g
- Cholesterol: 55.2 mg
- Sodium: 332.6 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 3.3 g
- Protein: 18.7 g
View full nutritional breakdown of Clean Eating Shepherd's Pie calories by ingredient
Introduction
Lean ground turkey and buttermilk-mashed potatoes make this yummy! A low cal, low fat meal sure to soothe any wintertime craving, guilt free! Lean ground turkey and buttermilk-mashed potatoes make this yummy! A low cal, low fat meal sure to soothe any wintertime craving, guilt free!Number of Servings: 6
Ingredients
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1 lb Yukon gold potatoes, peeled and cut into 2-in pieces
1 clove garlic, whole, plus 1 tsp garlic minced, divided
2/3 C buttermilk
1 T chives, chopped
Sea salt and ground black pepper, to taste
4 t olive oil, divided
1 lb. lean ground turkey breast
1 yellow onion, finely chopped (1 cup)
3 medium carrots, halved lengthwise and cut into half moons (about 1 cup)
1 celery stalk, dcied (about 1/3 C)
1 t fresh rosemary leaves, finely chopped
1 C low-sodium chicken broth
1 T tomato paste
1/2 C frozen peas
Directions
serves 6 1 1/2 Cup servings
Preheat oven to 375F. Bring potatoes and whole garlicclove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 5-20 minutes, then drain well. Mash potatoes and garlic until smooth. Add buttermilk and chives and season with salt and pepper. Set aside.
Meanwhile, heat 1 tsp oil in large nonstick skillet over medium-high heat. Add turkey and cok, stirring often and breaking meat into small pieces. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside.
Heat 2 t oil in skillet over same heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegtables are soft, about 8 minutes. Add reserved turkey, broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an evey layer. Run a fork over top of potatoes in a crosshatch pattern. Brush top with remaining 1 t oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. let stand 5 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user HILLRUNNER.
Preheat oven to 375F. Bring potatoes and whole garlicclove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 5-20 minutes, then drain well. Mash potatoes and garlic until smooth. Add buttermilk and chives and season with salt and pepper. Set aside.
Meanwhile, heat 1 tsp oil in large nonstick skillet over medium-high heat. Add turkey and cok, stirring often and breaking meat into small pieces. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside.
Heat 2 t oil in skillet over same heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegtables are soft, about 8 minutes. Add reserved turkey, broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an evey layer. Run a fork over top of potatoes in a crosshatch pattern. Brush top with remaining 1 t oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. let stand 5 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user HILLRUNNER.
Member Ratings For This Recipe
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SKSHORTY
I have the Clean Eating Magazine that has this exact recipe in it and the above nutritional information is wrong. The Magazine has it listed as: Calories - 160, Fat - 4 g, Sat. Fat - 0.5 g, Carbs - 10g, Fiber - 2 g, Sugar - 4 g, Protein - 20g, Sodium - 150mg, Cholesterol - 40 mg. (Serv. 1 1/2 C) - 1/16/10
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EFFIEH
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40DOOM
I have made this several times (originally got from Clean Eating Magazine). It is delicious and my picky kids eat it up. However, make these schange and you will end up with a moist dish. 1) shred onion and carrot with cheese shredder. 2) saute these first, then add garlic & turkey, the rest. - 1/30/10
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LESSOFMOORE
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ANDCOWSFLY
I included leftover veggies including green beans, mushrooms, ~1 cup kale. I used marinara instead of tomato paste and veggie broth in place of chicken broth bc I also had those already opened. Only used ~1T olive oil since I used a nonstick pan. Topped with chives and 1 cup shredded cheese. - 9/22/14