Shepherd's Pie

By eatclean

serves 6
160 calories
4 gm fat
0.5 gm sat fat
10gm carb
2 gm fiber
20 gm protein

Ingredients

• 1 pound potatoes, peeled and cut into 2 inch pieces
• 1 clove garlic, whole plus 1 tsp minced garlic, divided
• 2/3 cup buttermilk
• 1 tbsp chopped chives
• sea salt and pepper to taste
• 4 tsp olive oil, divided
• 1 lb lean ground turkey
• 1 yellow onion, finely chopped
• 3 medium carrots, halved lengthwise and cut into 1/2 moons
• 1 stalk celery, diced
• 1 tsp finely chopped rosemary leaves
• 1 cup chicken broth
• 1 tbsp tomato paste
• 1/2 cup frozen peas

Preparation

Step 1

Preheat oven to 350

Bring potatoes and whole garlic to boil. Cook until tender, about 20 minutes then drain well, Mash until smooth, add buttermilk and chives and season.

Meanwhile, heat one tsp of oil over medium-high heat. Add turkey and cook until no pink remains. Drain fat.

Heat two tsps of oil and cook onions, carrots, celery and rosemary until soft. Add turkey, broth, tomato paste and cook until most of the liquid is absorbed-about 5 minutes. Add peas and transfer mixture to shallow baking dish. Cover with potatoes and swirl. Brush with remaining one tsp of oil and bake until top is golden brown, about 30 minutes. Let stand 5 minutes before serving.