|Posted by Admin on April 3, 2011 at 4:11 PM||comments (0)|
Ground turkey stands in for ground beef or the more traditional lamb in this simple version of shepherd's pie. Frozen vegetables make assembly simple; you can even use instant mashed potatoes instead of making your own to cut down on preparation time.
Original Recipe Yield 6 servings
700 g russet potatoes, peeled and cut into 1 1/2-inch thick slices
100 g butter, cut into pieces
250 ml milk
salt and pepper, to taste
20 ml vegetable oil
500 g ground turkey
1 onion, chopped
2 packets instant chicken gravy mix
250 ml water
500 g frozen peas and carrots, thawed
250 g shredded cheese of choice
Preheat an oven to 180 degrees C. Lightly grease a medium baking dish.
Cover potatoes with water in a saucepan and boil for 20 to 30 minutes, or until fork-tender. Drain and beat until smooth with an electric mixer. Add butter, milk, and salt and pepper to taste; beat to desired consistency.
Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir turkey and onion until turkey is fully cooked. Add gravy mix and water; stir often, until gravy is thick and bubbly. Season with salt and pepper.
Add turkey mixture to the baking dish. Next, layer the peas and carrots, and top with the mashed potatoes. Top with a layer of shredded cheese.
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and the potatoes are golden on the top.
Amount Per Serving Calories: 584 | Total Fat: 35.9g | Cholesterol: 130mg