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
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