Turkey Shepherd's Pie With Root Vegetable Topping
57
- Prep Time15 min
- Total Time45 min
- Makes6 servings
(Photo: Sian Richards)
Switching a few of the classic ingredients increases nutrients and makes the dish even more delicious.
Ingredients
3 medium carrots, peeled and cut into 1/2-in. pieces (about 2 cups)
1 medium turnip, peeled and cut into 1/2-in. pieces (about 2 1/2 cups)
1 large potato, peeled and cut into 1/2-in. pieces (about 2 cups)
2 tbsp butter
2 tbsp 10% cream
1 tsp olive oil
500 g ground turkey or ground chicken
1 small onion, finely diced
2 garlic cloves, minced
2 tbsp all-purpose flour
398-mL can tomato sauce
1 cup chicken broth
1 tsp Worcestershire sauce
1 cup mixed frozen corn and peas, thawed
Instructions
COVER carrots, turnip and potato with cold water in a large pot. Boil on high until vegetables are tender, 12 to 14 min. Drain, then return vegetables to pot over high. Mash vegetables until mixture is dry and most of remaining liquid has evaporated, 3 to 4 min. Mash in butter and cream. Keep warm.
HEAT a large non-stick frying pan over medium. Add oil, then turkey. Cook, stirring often to break up meat, until no pink remains, about 5 min. Add onion and garlic. Cook until onion softens, 3 to 4 min. Sprinkle flour over meat mixture and stir. Add tomato sauce, broth and Worcestershire. Boil, then reduce heat to medium-low. Simmer, stirring occasionally, until mixture thickens, 8 to 10 min. Stir in peas and corn until warmed through, about 2 min. Divide mixture among 6 ramekins or dishes. Spoon mashed vegetable mixture over meat.
How to make perfect mashed potatoes
Nutrition (per serving)
Calories 301, Protein 19g, Carbohydrates 29g, Fat 13g, Fibre 5g, Sodium 700mg.
Excellent source of Vitamin A.
Get more of our best shepherd's pie recipes.
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