Shepherd’s Pie

By jads8627

Ingredients

• For the Topping
• 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
• 3 parsnips (6 ounces), peeled and cut into 1/2 –inch pieces
• 1 cup plain fat-free yogurt
• Coarse salt and freshly ground pepper
• For the Filling
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 large onion, finely chopped (about 1 1/2 cups)
• 3 celery stalks finely chopped
• 3 medium carrots, finely chopped
• 2 garlic cloves, minced
• 2 pounds lean ground turkey
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh thyme
• 1/4 tablespoon chipotle or regular chili powder
• 2 tablespoons plus 1 1/2 teaspoons cornstarch
• 6 ounces frozen peas (about 1 1/2 cups)

Details

Adapted from blog.mainefoodandlifestyle.com

Preparation

Step 1

1. Preheat oven to 425°. Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 29 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a ricer. Stir in yogurt and ¾ teaspoon salt. Season with pepper.
2. Make the filling: Heat oil in a medium skillet over medium het. Cook onion, celery, carrots, and garlic, stirring, until tender 19 to 12 minutes.
3. Add turkey; cook breaking up any large pieces, for 5 minutes. Stir in 1 ½ teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey. Boil for 1 minute. Stir in peas. Transfer to 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.


Per serving
287 calories
2 g fat, 32 g cars, 33 g protein