Turkey Shepherd's Pie Recipe

Turkey shepherd's pie: 

Comfort food doesn't have to mean unhealthy. Here is a take on the classic Turkey Shepherd's Pie recipe.

This recipe is a crowd pleaser and a great recipe to prep ahead of time for quick grab and go lunches. 

 

 

 

 

Ingredients:

  • 3 large Russet
  • potatoes, peeled and cubed
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 3/4 cup almond milk
  • 1/4 teaspoon garlic powder
  • 3 tablespoons finely chopped chives
  • 1/2 tablespoon olive oil
  • 1 pound ground turkey 
  • 1/2 cup carrot, peeled and sliced thin
  • 1/2 cup onion, diced
  • 1 clove garlic, finely minced
  • Salt and pepper to taste
  • 1 cup vegetable broth
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 cup frozen peas
  • Smoked paprika

Directions:

1. Place potato cubes in a large saucepan and fill with cold water until potatoes are covered by at least an inch. Add salt to water and turn the heat on high to bring water to a boil. Once boiling, reduce heat to low, cover with lid and cook potatoes for 15-20 minutes, or until easily pierced with a fork.

2. Drain water from potatoes and allow them to sit in colander for a few minutes. Meanwhile, combine butter, almond milk, and garlic powder in saucepan over low heat. Once butter has melted, add potatoes back to saucepan and mash with a potato masher until no more large chunks of potato remain. Stir in chives. Set potatoes aside.

3. In a large skillet, heat olive oil over medium heat. Add in ground turkey and cook for 3-4 minutes, or until meat is brown. Spoon away excess fat drippings. Add carrots, onion, garlic, and salt and pepper to taste and cook on low for 6-7 minutes. 

4. Meanwhile, whisk together vegetable broth and flour in a small bowl. Once carrots are tender, add flour mixture to skillet along with Worcestershire sauce. Reduce heat to medium-low and simmer for 5-6 minutes, until sauce has thickened. Add peas to meat and remove skillet from heat.

5. Preheat broiler on high. Fill a 9-inch pie plate with meat and vegetable mixture. Spoon mashed potatoes over the filling evenly and carefully, pressing into pie plate with the back of a spoon if necessary. Sprinkle with smoked paprika as desired. Broil 6 to 8 inches from the heat until potatoes are golden brown. Allow to sit for 10 minutes before serving.

 

 

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