TURKEY SHEPHERD'S PIE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Heat the vegetable oil in a large cast-iron skillet over medium-high heat until very hot. Add the onions and cook until just starting to soften, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ground turkey and then sprinkle in the salt, paprika and garlic powder. Cook, breaking up clumps of the turkey with a wooden spoon, until brown, about 6 minutes. Add the gravy, corn, lima beans, parsley, Worcestershire sauce and hot sauce. Reduce the heat to a simmer; simmer for about 3 minutes.
- While the filling simmers, stir together the potatoes, cheese and eggs in a large bowl, making sure it is thoroughly mixed. Layer the potatoes on top of the filling in the skillet. Bake the shepherd's pie until bubbling and golden brown, 30 to 45 minutes.
WINTER VEGETABLE SHEPHERD'S PIE
We seem to eat for comfort during the holidays...but comfort foods aren't necessarily healthy. To make a classic comfort food dish more healthy, I came up with this lovely take: turkey shepherd's pie. It's perfect for putting out on your holiday buffet table. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper., In 2 batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan., In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through., Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 314 calories, Fat 11g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 654mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
EASY TURKEY SHEPHERD'S PIE WITH VEGETABLES
This easy shepherd's pie is a hearty, delicious and quick dish perfect for a weeknight family dinner. Made with lean ground turkey as well as a generous amount of vegetables, this recipe is proof that great comfort food can also be healthy.
Provided by Monika Dabrowski
Categories Dinner
Time 50m
Number Of Ingredients 19
Steps:
- Peel and boil the potatoes in salted water, drain well, add the butter and milk and mash until smooth. Set aside.
- While you are waiting for the potatoes to cook prepare the rest of the ingredients. In a pan heat up 2 tablespoons of oil, add the onion, garlic and celery and fry for 3 minutes until softened stirring often. Add the wine and cook for another minute.
- Add the ground turkey and cook for 3 minutes mashing with a fork and breaking up the larger pieces. Add the cubed carrots, stock, Worcestershire sauce, thyme, tomato puree and pepper to taste, stir, cover and cook gently for 15 minutes stirring occasionally. In the meantime preheat the oven to 400 F/ 200 C/ gas mark 6.
- Add the frozen peas and corn and scatter over the flour. Stir until the sauce thickens and starts bubbling. Remove from the heat and adjust the seasoning if needed.
- Transfer the mixture into your casserole dish. Top with the mashed potatoes, scatter over the cheese and bake on the top oven shelf for 20-25 minutes until golden. Remove form the oven and serve.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 16 g, Protein 25 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 83 mg, Sodium 236 mg, Fiber 3 g, Sugar 6 g, Calories 322 kcal
GROUND TURKEY SHEPHERD'S PIE
Lean ground turkey has significantly less saturated fat than beef. It tastes rich and earthy when simmered with chipotle chili powder. Carrots and peas brighten the filling, while yogurt, stirred into the mashed potatoes and parsnips, adds calcium.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. 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 20 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a ricer. Stir in yogurt and 3/4 teaspoon salt. Season with pepper.
- Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
- Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 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 a 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.
Nutrition Facts : Calories 287 g, Cholesterol 46 g, Fiber 4 g, Protein 33 g, Sodium 459 g
TURKEY & ROOT VEGETABLE SHEPHERDS' PIE
Substitute ground turkey for traditional beef, and a bunch of root vegetables instead of just potato topping and you have a tasty way to incorporate more healthy food
Provided by EvaFortuna01
Categories < 4 Hours
Time 1h5m
Yield 1 Cup, 6 serving(s)
Number Of Ingredients 16
Steps:
- Peel and chop turnip, carrots, parsnip and potato.
- Cover above vegetables in a pot with cold water, bring to boil.
- Add salt to taste, boil 12-14 minutes until tender.
- Drain, then return vegetables to pot over high.
- Mash vegetables until mixture is dry and most of remaining liquid has evaporated, 3 to 4 min.
- Mash in butter and milk. Keep warm.
- Use a food processor for an even, smooth blend of vegetables.
- Heat a large non-stick frying pan over medium.
- Add oil, then onion and garlic. Cook until onion softens, 3 to 4 min.
- Add the turkey. Cook, stirring often to break up meat, until no pink remains, about 5 minute Season.
- Sprinkle flour over meat mixture and stir, Add tomato sauce, broth and Worcestershire. Boil, then reduce heat to medium-low.
- Simmer, stirring occasionally, until mixture thickens, 8 to 10 min.
- Stir in frozen mixed vegetables until warmed through, about 2 min.
- Divide mixture into ramekins or a single 9x9 casserole dish.
- Top meat with root vegetable mash, sprinkle parmesan cheese over top.
- Cook at 350 degrees for 35 minutes or until bubbly and topping has browned.
Nutrition Facts : Calories 279.9, Fat 12.4, SaturatedFat 5.2, Cholesterol 67.6, Sodium 320.5, Carbohydrate 22.8, Fiber 4, Sugar 2.8, Protein 20.7
TURKEY SHEPHERD'S PIE FOR TWO
This recipe is great if you happen to celebrate Thanksgiving with family or friends and you get sent home with a bunch of leftovers. It's like having a Thanksgiving meal all over again.
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F and lightly spray two 16-ounce oven-safe ramekins with nonstick cooking spray. Set aside.
- Heat up the olive oil in a large skillet over medium-high heat. Add the carrots, onion and garlic and cook until softened and fragrant, 5 to 7 minutes.
- Add in the turkey and peas and stir to combine. Sprinkle the flour over the mixture and stir to incorporate, then stir in the tomato paste. Gently add the chicken stock and Worcestershire sauce. Stir and let the mixture thicken, about 5 minutes. Stir in the thyme leaves and season with salt and pepper. Remove the mixture from the heat.
- Divide the mixture evenly between the ramekins, then divide the mashed potatoes evenly and spread on top of the mixture. Place the ramekins on a baking sheet for easier transfer and bake, uncovered, for 20 minutes. Cool 10 to 15 minutes, then serve and enjoy!
INDIVIDUAL TURKEY SHEPHERD'S PIE
Our version of this rustic British classic transforms it into a quick, easy main for any night of the week. For an all-in-one meal in single servings, you can divide the filling among four 9-ounce ramekins before topping it with the mashed potatoes. Bake on a baking sheet until the filling is bubbly around the edges and the potatoes are lightly browned, about 15 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Heat the oil in a medium ovenproof skillet over medium-high heat. Add the garlic, carrots and onions; cook until tender and beginning to brown, about 5 minutes. Add the turkey and thyme, and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes. Stir in the peas and season with 1/4 teaspoon salt.
- Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out. Add the milk, cheese and scallions, and mash until smooth. Season with salt and pepper.
- Swirl the mashed potatoes over the filling. Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 10 to 15 minutes.
- Per serving: Calories: 290; Total Fat: 12 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total carbohydrates: 30 grams; Sugar: 7 grams; Fiber: 4 grams; Cholesterol: 50 milligrams; Sodium: 370 milligrams
Nutrition Facts : Calories 290 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 370 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 19 grams, Sugar 7 grams
GOLDEN VEGGIE SHEPHERD'S PIE
Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h15m
Number Of Ingredients 16
Steps:
- To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.
- Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.
- Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock - it's important that you do not season with salt at this stage.
- Simmer for 40-50 mins until the lentils are very soft.
- Season to taste, take off heat, then stir in 3 tbsp tomato purée.
- While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.
- To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
- Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.
Nutrition Facts : Calories 449 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.59 milligram of sodium
TURKEY SHEPHERD'S PIE
A healthy twist on an old favorite.
Provided by ANGCHICK
Categories World Cuisine Recipes European UK and Ireland English
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients.
- Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more.
- Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork.
- Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 38 g, Cholesterol 70.9 mg, Fat 12.9 g, Fiber 5.3 g, Protein 18.3 g, SaturatedFat 4.7 g, Sodium 342.4 mg, Sugar 3.8 g
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- Cook veggies: In a large skillet, melt the butter over medium heat, then add the chopped onion, bell pepper, carrot and celery. Cook until veggies soften and onion is tender and translucent, about 5 minutes.
- Add herbs and broth: Add the basil, thyme, salt, pepper and garlic. Stir well and cook for another 30 seconds until garlic is aromatic. Sprinkle the flour over the veggies and stir well. Cook for 1 to 2 minutes to remove the raw flour taste. Add the chicken broth and chicken bouillon cube and stir to dissolve the cube. Cook for 5 more minutes until the sauce thickens, stirring occasionally.
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