HEALTHY SHEPHERD'S PIE WITH GROUND TURKEY
Old fashioned, "stick to your ribs" comfort food decadence minus the guilt. The star here is the cauliflower mashed "potatoes" that will have your family amazed at their authentic taste. It's a versatile dish that I've made with frozen and/or fresh cauliflower and subsidized with a potato or two. The key here is just to not boil the cauliflower.
Provided by Cindylee Bloomer
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Heat olive oil in a large skillet over medium heat. Add cauliflower and saute, stirring often to prevent it from getting too brown, until soft enough to mash with a fork, 8 to 10 minutes. Transfer to a large bowl, add Greek yogurt, and mash with a fork. Pour in chicken broth a little at a time, continuing to mash until fluffy and smooth. Season with salt and pepper.
- Cook ground turkey and garlic in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in soup mix and flour until combined, then slowly add water and stir until creamy but not runny. Simmer until thickened, 2 to 3 minutes.
- Spread turkey mixture in the bottom of a 9x13-inch casserole dish. Layer with frozen corn, cauliflower mixture, and Cheddar cheese.
- Bake in the preheated oven for 15 minutes. Sprinkle with french-fried onions and bake until browned, about 5 minutes more. Remove from the oven and allow to sit for a few minutes before serving.
Nutrition Facts : Calories 394 calories, Carbohydrate 30.1 g, Cholesterol 87.8 mg, Fat 17.4 g, Fiber 5.4 g, Protein 32.4 g, SaturatedFat 4.2 g, Sodium 1183.6 mg, Sugar 6.9 g
GREEK SHEPHERD'S PIE
It's hard to resist a big scoop of this comforting casserole with its fluffy mashed potato topping. Eggplant, lamb and ground turkey complement each other nicely in the stick-to-your-ribs filling. -Sharon Ann McGray, San Francisco, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. , Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with sour cream and butter; set aside. , Rinse eggplant and drain well. Sprinkle with flour and toss to coat. In a skillet, cook eggplant in oil over medium heat until browned and oil is absorbed. Transfer to a greased 3-qt. baking dish., In the same skillet, cook lamb and turkey over medium heat until no longer pink; drain. Stir in the spaghetti sauce, onion, parsley and seasonings. Cook until heated through, about 5 minutes. Pour over eggplant; sprinkle with feta cheese. Spread mashed potatoes over the top. , Bake, uncovered, at 350° for 35-45 minutes or until top begins to brown. Let stand for 10-15 minutes before serving.
Nutrition Facts :
HEALTHY SHEPHERD'S PIE
Healthy Shepherd's Pie made with Chicken or Turkey. I received an email this morning on our food service professionals board (www.RestaurantBeast.com ) requesting a recipe for something on the healthier side for St. Patrick's Day and thought I'd share here. Ground turkey and ground chicken actually make a GREAT Healthy Shepherd's Pie.
Provided by Top Banana
Categories Chicken
Time 22m
Yield 1-2 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil to a sizzle.
- Add carrots first and saute until starting to brown and caramelize.
- Add onions and continue to cook.
- Add broth or water if needed.
- Cook until onions are completely translucent.
- Add ground chicken or turkey, and fresh garlic.
- Continue to cook until meat is cooked through (several minutes).
- Add frozen peas, red pepper and all herbs and spices.
- Stir well to blend spices into meat mixture.
- Place meat mixture into an oven-proof casserole or serving bowl, top with reduced cheddar and 1/2 the parmesan.
- Place under a salamander until cheese melts.
- Add a layer of mashed potatoes in the center of the bowl leaving a circle of the meat mixture exposed on the exterior.
- Top the potatoes with the additional grated parmesan and place back into the salamander until parmesan browns and forms a crust.
- Place bowl on a larger plate as the bowl will be hot.
- Enjoy!
- RestaurantBeast.com Chef!
HEALTHY SHEPHERD'S PIE
Recipe from Women's Health magazine: http://recipes.womenshealthmag.com/Recipe/healthy-shepherds-pie.aspx. Note: In the photos, I forgot to add the asparagus before topping with the remaining squash, so I just added it on top.
Provided by MissingWhiteWings
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F Coat a baking sheet and an 8" x 8" baking dish with cooking spray.
- Slice the acorn squash in half lengthwise, and use a spoon to scrape out the seeds from its center. Lay the 2 halves face down on the prepared baking sheet and bake for 35 minutes, or until the squash is very tender. Remove from the oven and let rest for 10 to 15 minutes.
- Place a large nonstick skillet over medium-high heat and add the asparagus and 1/4 cup of water. Cover and let the asparagus steam for 5 minutes, or until the asparagus is bright green. Use a slotted spoon to transfer the asparagus to a small bowl. Drain the pan and wipe it clean.
- Brown the beef over medium heat in the same skillet you used for the asparagus, breaking it up with the back of a wooden spoon as it cooks.
- Remove the beef from the heat and drain any fat that has accumulated in the bottom of the pan. Add the corn and stir to combine. Season to taste with salt and pepper.
- When the squash is cool enough to handle, scoop out the flesh with a spoon, and mash it with the back of a fork until it's smooth. Stir in the onion powder and season to taste with salt and pepper.
- To assemble, spread half of the squash over the bottom of the casserole dish, followed by the ground beef mixture and then the asparagus. Top with the remaining squash.
- Bake uncovered for 20 minutes, or until warmed through.
Nutrition Facts : Calories 251.6, Fat 6.2, SaturatedFat 2.7, Cholesterol 70.3, Sodium 88, Carbohydrate 23.2, Fiber 3.6, Sugar 0.9, Protein 27.8
GREEK FAMILY STYLE SHEPHERD'S PIE
A well traveled family friend gave us this recipe and we have always loved making this comfort food. A small fresh salad and fresh fruit in season usually goes with the pie. You could also use ground chicken or turkey instead of beef. If you are unable to find tomato sauce with roasted pepper just use 24 oz tomato sauce and 1/2 cup chopped marinated sweet red pepper.
Provided by wjorma
Categories Savory Pies
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook ground beef in a large nonstick skillet, stirring until beef is no longer pink; drain & discard grease.
- Cook zucchini, onion, and garlic in skillet, stirring occasionally, until vegetables are tender.
- Add ground beef; stir in pasta sauce and 3 teaspoons Greek seasoning. Cook over low heat until thoroughly heated.
- Pour beef mixture into a lightly greased 3-quart round baking dish.
- Stir together mashed potatoes, remaining 1/2 teaspoon Greek seasoning, crumbled feta cheese, lemon rind, and lemon juice. Spoon potato mixture evenly over beef mixture.
- Bake at 375 for 30 minutes.
- serves 8.
Nutrition Facts : Calories 211.1, Fat 9.4, SaturatedFat 4.8, Cholesterol 51.6, Sodium 408.4, Carbohydrate 15.8, Fiber 1.9, Sugar 3.5, Protein 15.6
VERY HEALTHY GREEK SHEPHERDS PIE
Make and share this Very Healthy Greek Shepherds Pie recipe from Food.com.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For the base:.
- In a large pot heat 1 tablespoon of olive oil. Add the onions, garlic and a sprinkle of sea salt (to stop the onions burning) and cook on a low heat for about 5 minutes or until soft. Add the carrots and zucchini and cook for a further 3 minutes stirring frequently so that the onions don't burn. Add the lamb mince and cook until browned. (about 5 minutes). Add the tomatoes, stock, cinnamon, mint, parsley, salt and pepper and cook for 15-20 minutes or until reduced and thickened. Taste for seasoning and set aside.
- For the crust:.
- Steam or boil the cauliflower and pumpkin until soft. Drain if necessary. Add 1 tablespoon of butter and blitz in a food processor or with a hand held blender until smooth. You may need to add a bit of liquid to improve consistency (water, stock, milk - whatever you would prefer).
- Thermomix version of crust:.
- If making in a Thermomix cook the cauliflower and pumpkin for 20 minutes speed 1 at 100 degrees. Make sure it is cooked through. Add the butter or ghee. Attach the butterfly attachment and blitz for 20-30 seconds speed 3-4.
- To assemble, place the meat evenly along a deep baking tray. Top with the mash and sprinkle with a tiny bit of grated tasty cheese, parmesan or feta (optional). Bake in the oven for 30 - 40 minutes until the crust is brown and bubbly. Enjoy!
Nutrition Facts : Calories 581.4, Fat 39.8, SaturatedFat 17.1, Cholesterol 121.7, Sodium 628.7, Carbohydrate 25.4, Fiber 6.3, Sugar 12, Protein 32.5
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GREEK SHEPHERD'S PIE - BETTER HOMES & GARDENS
From bhg.com
Servings 6Calories 491 per servingTotal Time 1 hr
- Preheat oven to 450°F. In a covered large saucepan cook potatoes in enough boiling, lightly salted water to cover 20 to 25 minutes or until tender; drain. Return potatoes to hot saucepan. Add butter; let stand 2 to 3 minutes. Mash potatoes until light and fluffy. Stir in 1/2 cup of the cheese, the milk, lemon zest, and 1/4 tsp. of the salt. Cover and keep warm.
- In a 12-inch cast-iron skillet cook ground lamb, carrots, onion, and garlic over medium-high heat until meat is brown. Add spinach, peas, and remaining 1/2 tsp. salt; cook 2 minutes or until spinach is wilted.
- Sprinkle with flour; cook 1 minute. Add broth, 2 Tbsp. of the parsley, and the oregano. Cook and stir until thickened and bubbly. Remove from heat.
- Spoon potatoes onto meat mixture; sprinkle with remaining 1/2 cup cheese. Transfer to oven and bake 15 to 20 minutes or until bubbly and golden. Sprinkle with remaining 1 Tbsp. parsley and additional cheese. Let stand 10 to 20 minutes before serving.
GREEK SHEPHERD'S PIE - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 2 hrsCategory MainsCalories 471 per serving
- 1 Preheat oven to 180°C. Brown mince in a pan. Add onions and cook gently until soft. Stir in parsley and tomatoes. Season lightly with salt and pepper. Simmer for 5 minutes.
- 2 While mince is cooking, make cheese sauce. Heat oil in a small saucepan. Stir in flour. Cook gently for a minute. Gradually add milk while whisking continuously for a lump-free sauce. Stir in grated cheese.
- 3 Grease a 1 1/2 litre ovenproof dish. Place a layer of sliced potato in the bottom. Spoon a little meat sauce over potato, then top with another layer of potato. Continue layering in this manner until mixture is used. Finish with a layer of potato.
- 4 Pour cheese sauce over potato dish and gently shake dish so sauce works its way through. Top with extra cheese. Bake for 1 1/2 hours or until potatoes are cooked. Serve with seasonal vegetables.
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