Shepherd’s Pie with Ground Turkey
Uncooked russet potato
2 large, (about 1 3/4 pounds), peeled and cut into 2-inch chunks
Reduced-fat sour cream
3 medium, diced
2 rib(s), medium, diced
1 small, diced
Frozen corn kernels
1 cup(s), thawed, or fresh
2 medium clove(s), finely chopped
Uncooked skinless turkey breast
1 pound(s), (ground)
Canned tomato paste
Canned chicken broth
1¼ cup(s), or beef broth
- Set rack in upper third of the oven and preheat to 400°F. Spray a 2-quart casserole dish or 7 x 11-inch baking dish with cooking spray.
- Put the potatoes in a medium saucepan and cover with 1 inch of cold water. Bring to a boil over high heat; reduce the heat and simmer until potatoes are fork tender, about 15 minutes. Drain and return potatoes to the saucepan. Add the sour cream, butter, and 1/2 teaspoon salt and mash with a potato masher or a large fork until smooth.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the carrots, celery, and onion; cook, stirring frequently, until softened, about 5 minutes. Stir in the corn and garlic and cook, stirring constantly, for 1 minute. Transfer to a bowl. Return the skillet to the heat and add the turkey; cook, breaking up the turkey with the side of a wooden spoon, until cooked through, about 5 minutes. Stir in the tomato paste, rosemary, thyme, pepper, and remaining 1/2 teaspoon salt and cook 2 minutes more. Stir in the carrot mixture, then the flour and the broth, and simmer until it's thickened, about 2 minutes.
- Transfer the turkey mixture to the prepared casserole dish. Spread the mashed potatoes over top, making sure to cover the edges. Bake until the potatoes are browned, 35–40 minutes. Cool at least 20 minutes before serving.
- Serving size: 1/8 of casserole