Tuesday, January 18, 2011
TURKEY CHEESE PIE
My old version of turkey shepherd's pie is delicious, but when I saw this recipe for turkey cheese pie with lots of additional veggies, I knew I had to try it. It's from Fast and Lean, One Dish Cuisine, a Prevention cookbook. The only change I made was to reduce the potatoes and add some salt. The recipe called for 6--no size or weight indicated. I used 1 large Russett baking potato. I felt the serving indicated (1/6) was too small. We had 1/4 of the pie with a salad for dinner and it was just right.
1 large Russet potato, peeled and cut into 1/2 inch pieces
1 lb extra lean (breast) ground turkey
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 carrots, coarsely shredded
1 tbs snipped fresh parsley
freshly ground pepper and salt to taste
1 tbs cornstarch
1 cup fat free, reduced sodium chicken broth
1 egg white, slightly beaten
1 cup shredded low fat cheddar cheese
2 tsp paprika
In a small saucepan, cook the potatoes in simmering water until they are tender. Preheat the oven to 375 degrees.
While the potatoes are cooking, coat a large skillet with nonstick spray and warm for one minute. Add the turkey, onion, celery, and garlic and saute until lightly browned, about 10 minutes. Stir in the carrots and parsley and season with salt and pepper.
In a cup, whisk the cornstarch into the broth and add to the turkey-vegetable mixture. Spread the mixture evenly into a broiler-safe 10 inch pan.
Drain the potatoes and mash. Mix in the egg white and cheese. Spoon evenly over the turkey-vegetable mixture and sprinkle with the paprika. Bake the casserole for 30 minutes. Turn on the broiler and broil until the potatoes begin to turn golden, about 3 minutes.
I really, really like my turkey shepherd's pie so I was surprised that I enjoyed this version so much. While my old recipe has a rich, dark sauce, the additional vegetables added an extra sweetness making this a satisfying one-dish meal. I will definitely make this again. It was quick and easy--easy on the waistline, too.