Shepherds Pie

Alicia Calvo, MPH, RDN, CDCES, CEDRD

This shepherd’s pie, loaded with colorful vegetables and made with extra lean ground turkey makes for a perfect winter family meal. Make with mashed sweet potatoes for a slight variation.

Prep Time: 1hr | Cook Time: 45min | Total Time: 1hr 45min | Yield: 6

Ingredients:

For Topping

• 1 ½ lbs. russet or sweet potatoes with the skin cut in cubes

• ¼ cup 1% milk

• 1 Tbsp. butter

• Salt and pepper to taste

For Filling

• 1 Tbsp. olive oil

• ½ c. finely diced onion

• ½ c. finely diced celery

• ½ c. finely diced carrot

• ½ cup corn

• ½ cup peas

• 2 tsp. finely chopped garlic

• 1 lb. ground extra lean turkey breast

• ¼ c. Worcestershire sauce

• ½ tsp. salt

• ½ tsp. black pepper

Instructions:

1. Prepare the topping: Steam potatoes over 2 cups boiling water and cook until tender, about 25 minutes.

2. Prepare filling while potatoes are cooking: Sauté onion, celery, and carrots in a large skillet with olive oil over medium heat. Add peas, corn and garlic.

3. Add ground turkey and cook until browned, stirring occasionally.

4. Add Worcestershire sauce and salt and pepper.

5. Preheat oven to 375 degrees.

6. Finish topping: Discard water and add cooked potatoes to pot. Add milk, butter, salt and pepper and mash with a potato masher until smooth.

7. Transfer filling to a 2 ½ quart baking dish and cover with the topping, spreading evenly. Sprinkle with Parmesan cheese and bake until topping is golden, about 35 minutes.

8. Let cool for 15 minutes. Serve with a salad.

---

Nutriton Facts:

Serving Size: ⅙ pie

Calories: 278

Total Fat: 9 g

Total Carbohydrates: 23 g

Protein: 24 g

Equivalents:

3 Lean Proteins, Starch, and 1 Vegetable