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Turkey Shepherd’s Pie

Servings

Ingredients

2pounds sweet potatoespeeled and cut into 1-inch chunks
1pound parsnipspeeled and thinly sliced (optional)
1/4cup low-fat buttermilk
1/4cup plus 2 tablespoons olive oil
1medium onionfinely chopped
2cloves garlicchopped
1tablespoon rosemarychopped (or 1 teaspoon dried)
1 1/2pounds lean ground turkey
3tablespoons Worcestershire sauce
2tablespoons tomato paste
1pound frozen mixed vegetables
3/4cup lower-sodium chicken broth
2tablespoon cornstarch

Instructions

Preheat oven to 400 degrees F. Place sweet potatoes and parsnips in a large pot, add enough water to cover; stir in 1 tablespoon salt. Partially cover and heat to boiling on high. Reduce heat to maintain simmer.
Simmer 15 minutes or until parsnips are tender, stirring occasionally. Drain well; return to saucepot. Mash with buttermilk, 1/4 cup olive oil and 1/4 teaspoon salt until smooth; set aside.
Meanwhile, in a large skillet heat remaining 2 tablespoons oil on medium high. Add onion, garlic, rosemary and 1/4 teaspoon salt. Cook 2 to 3 minutes or until golden, stirring.
Add turkey, Worcestershire sauce, and tomato paste. Cook 5 minutes or until turkey is just browned, breaking up with back of wooden spoon. Add frozen vegetables, 1/2 cup broth, and 1/4 teaspoon salt. Heat to simmering.
In small bowl, stir cornstarch into remaining 1/4 cup broth. Add to skillet, stirring.
Transfer turkey and vegetable mixture to 2 1/2 quart baking dish. Top with sweet potato mixture, spreading in even layer. (Can be assembled up to 1 day ahead; cover and refrigerate.)
Put casserole on a baking sheet (to catch overflow). Bake casserole 30 minutes (45 minutes if refrigerated) or until mixture is bubbling. Let stand at least 5 minutes before serving.

Recipe Notes

Buttermilk Substitutes: 1/4 cup plain yogurt; 1/4 cup milk + 1 tsp. lemon juice or vinegar; 1/4 cup sour cream; 1/4 cup milk + 1/4 tsp. cream of tartar

When adding the potato topping, start with filling in the edges then work towards the center. This helps prevent excessive bubbling over.

Nutrition Facts

Turkey Shepherd’s Pie

Amount Per Serving

Calories 418 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 3g 15%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 6g

Cholesterol 89mg 30%

Sodium 310mg 13%

Potassium 1236mg 35%

Total Carbohydrates 47g 16%

Dietary Fiber 9g 36%

Sugars 14g

Protein 29g 58%

Vitamin A 488%

Vitamin C 57%

Vitamin D0%

Calcium 10%

Iron 20%

* Percent Daily Values are based on a 2000 calorie diet.