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It’s officially fall and getting to be the time of year where we crave warm, comforting food. I was trying to think of something I hadn’t made in a while and Shepard’s Pie came to mind. This is one of those wonderful dishes that provides everything in one dish; meat, potatoes and vegetables. I used low-fat ingredients to make a lighter version and I was very happy with how it turned out! It had all the delicious flavor and hearty textures you would expect of Shepard’s Pie, without being loaded with fat.

You can get creative with the vegetables in this dish. My recipe includes what I had on hand, but you could substitute a variety of things. You could also completely replace the potatoes with sweet potatoes or do a half & half version. Get creative with it!!!!

Shepard’s Pie

5 russet potatoes, peeled and halved

1/2 cup non-fat milk

1/2 cup fat free sour cream

1 clove garlic, minced or pressed or 1/2 tsp garlic powder

Salt and pepper
2 carrots, peeled and diced

1/2 onion, diced

2 cloves garlic, minced or pressed

1/2 cup mushrooms, diced

1 pound extra lean ground turkey

2 tbsp flour

1/2 tsp salt

1/4 tsp pepper

1 cup fat free chicken broth

1/2 tsp dried thyme

2 tbsp tomato paste

1 tbsp Worchestershire sauce

1/2 cup frozen corn

1/2 cup frozen peas

1/2 cup reduced fat shredded cheese (optional)

Mashed potato topping: Boil potatoes in salted water until soft. Drain potatoes and return to pot. Mash potatoes. Add milk, sour cream, garlic and salt & pepper to taste. Mix well until smooth.

Make your pie filling while potatoes are cooking. I used an oven safe deep frying pan, so I could use it for my final product and not dirty another pan. Preheat oven to 375 degrees.

Pie filling: Spray frying pan with canola oil spray. Over medium high heat, saute carrots and onion until tender. Add garlic and mushrooms and saute another couple of minutes. Add turkey and cook until browned. Add the flour, salt and pepper and stir well. Add remaining ingredients. Bring to a boil and then reduce heat to low, cover and simmer for 10-12 minutes or until sauce thickens.

Remove filling from heat and allow to cool for 5 minutes or so. Spoon mashed potatoes over filling in frying pan and spread to cover evenly. Bake uncovered in oven for 30 minutes. Remove from oven and sprinkle with cheese, if you wish and bake for an additional 15 minutes. Remove from oven and let sit for 10 minutes. 

Serve and enjoy!!!