Friday, August 29, 2008
TURKEY SHEPHERD'S PIE
Ireland is a beautiful country and the week I spent there I saw more shades of green than I ever imagined were possible. The only drawback to Ireland was that I do not, nor have I ever, eaten lamb. I guess the one exception is that I do love gyros and if that meat is lamb, well then I contradict myself. But no other lamb shall ever pass these lips. That said, the idea of shepherd's pie is appealing in nearly every other way. What's not to love about a casserole topped with mashed potatoes?
I've been making the same Weight Watchers' turkey shepherd's pie for almost 15 years, so when I found another version, I thought I'd give it a try. There was an ingredient that I would have much preferred to leave out--frozen peas and carrots--but Larry loves them. I love carrots, the fresh variety, but I abhor peas. I don't like the way they taste or feel. I will give them an A+ for color. Except for this addition, the new version of turkey shepherd's pie is a big improvement. The old version used instant mashed potatoes, something I really dislike. I made it anyway because it was tasty, quick, and low in points. The new version, however, uses Yukon gold potatoes--I left the skins on for more fiber--and was just as tasty, quick, and low in points. Larry liked it a lot. The serving size is very generous as well.
Yield - 6 servings
1 1/2 lbs small Yukon gold potatoes, skins left on
3/4 cup fat free milk
1 tbs Dijon mustard
1 medium onion, chopped
3/4 lb ground turkey (lean)
1 1/2 tbs all-purpose flour
2 tbs Worcestershire sauce
1 tbs poultry seasoning (or sage)
3/4 cup chicken broth
1 (10 oz) pkg frozen peas and carrots, thawed (OR LEAVE OUT and use fresh, parboiled baby carrots, as I will next time)
Bring the potatoes to a boil in a large pot filled with water. Bring to a boil, then simmer until potatoes are done--about 25 minutes. Drain, add milk and mustard, and mash until creamy. Set aside.
Preheat oven to 350 degrees. Spray a large, nonstick pan with cooking spray and saute onions over medium heat for about 5 minutes. Add the turkey and cook until browned. Sprinkle the flour over the turkey and onion and cook about 1 minute, until the flour is absorbed. Stir in the Worcestershire and poultry seasoning and cook another minute. Add the broth and bring to a boil. Reduce heat to a simmer and cook until mixture thickens (2-3 minutes). Stir in the peas and carrots.
Pour the mixture into a 9 inch square baking dish. Spoon or pipe the mashed potatoes over the mixture. Place on a rimmed baking sheet and bake about 40 minutes (until bubbling). Let stand about 5 minutes before serving. (3 points per serving)