- Total Time
You don't have to give up your high-fat favorites. Our lightened up Shepherd's Pie has it all: mashed potatoes, ground meat and lots of cheese.
uncooked red potato(es)8 medium, peeled and quartered
olive oil5 tsp, divided
fat free evaporated milk¼ cup(s)
shredded fat free mozzarella cheese¾ cup(s), divided
table salt⅛ tsp, or more to taste
black pepper⅛ tsp, or more to taste
uncooked onion(s)½ cup(s), chopped
uncooked ground turkey breast12 oz
uncooked zucchini2 cup(s), or yellow summer squash, sliced
canned tomatoes14 ½ oz, chunky pasta-style, undrained
canned tomato paste6 oz
black pepper¼ tsp
cooking spray1 spray(s)
- Preheat oven to 375°F.
- Place potatoes in a large pot and fill with just enough water to cover potatoes. Boil until potatoes are tender, about 20 minutes. Drain potatoes and place back in pot. Add 2 teaspoons of oil, milk, 1/4 cup of cheese and salt and pepper to taste. Mash until fluffy; set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add remaining tablespoon of oil and heat until it shimmers. Add onion and turkey, and cook until meat is no longer pink, stirring occasionally, about 10 minutes; drain off any fat. Stir in zucchini or squash, undrained tomatoes, tomato paste and 1/4 teaspoon of black pepper; bring to a boil.
- Coat an 8 1/2- X 11-inch baking dish with cooking spray; fill with turkey mixture. Spread potato mixture on top of turkey mixture, covering it completely. Sprinkle with remaining 1/2 cup of cheese and bake until potato mixture is golden brown, about 30 minutes. Let stand 5 minutes before slicing into 8 pieces.