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
TURKEY SHEPHERD'S PIE
We live way out in the county, and the nearest grocery store is 25 miles away. So I've become quite skilled at turning leftovers into second-time-around successes like this. -Linda Howe, Jackman, Maine
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-5 servings.
Number Of Ingredients 6
Steps:
- In a greased 2-qt. baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake, uncovered, at 325° for 45-50 minutes or until edges of potatoes are browned.
Nutrition Facts : Calories 407 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1133mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
TURKEY SHEPHERD'S PIE WITH LEFTOVER MASHED POTATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.
- Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
- Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
- Serving suggestion: Serve the pie with a bagged green salad.
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 SHEPHERD'S PIE WITH SCALLION MASHED POTATOES
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400. Heat oil in skillet or saucepan. Add onion, carrots, celery, and garlic and saute 3 minutes, until tender. Remove veggies from pan and set aside. Heat oil in same skillet and add turkey; saute 3-5 minutes until browned. Add thyme, oregano and pepper and stir to coat turkey. Return veggie to skillet, add tomatoes and bring to a simmer for 5 minutes, until liquid reduces adn sauce thickens. Meanwhile, place potatoes in a large saucepan and pour water over to cover. Set pan over high heat adn bring to a boil. Boil 8 minutes until potatoes are fork tender. Drain and return to pan. Mash potatoes with sour cream and milk. Season with s & p. Fold in scallions. Transfer turkey mixture to a pie plate and spoon potatoes over it. Bake 15-20 minutes.
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