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.
Serves 4-6
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.
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TASTE NOTES
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.
Arlene this is awesome better than pot pie or shepards pie, love this casserole. My son will love it, although he will slather it in gravey as well... but man does this ever look awesome can wait to try this!
ReplyDeleteThis casserole looks delicious. I also like the previous mini frittatas too. It looks like we are on the same page with the types of food we are cooking.
ReplyDeletePerfect timing for this recipe. I just roasted a turkey breast I had in the freezer. I was just trying to figure out what I was going to do with the leftovers.
ReplyDeleteYou had me at Turkey Cheese Pie.
ReplyDeleteTotally adding this to my list of recipes to try...
ReplyDeleteItalian Cooking....now I know where to come.You have a great blog here and I will be back to check this out...I love Italian cooking.
ReplyDeleteThanks for stopping by and tasting my split pea soup today...
Mmm, this sounds delicious!! Thanks for stopping by my blog today :) I had never thought of dropping in a bit of peanut butter with the oats. That would be so yummy with banana and cinnamon *grin*. Enjoy the rest of your week :)
ReplyDeleteoh so delicious! it almost reminds me of a shepherds pie, i love how rich and comforting it is!
ReplyDeleteI've never heard of a turkey shepherd's pie, but I LOVE the idea! This looks delicious, Arlene. I'm with you on eating 1/4th instead of just 1/6th. That's the good part about cooking such healthy recipes, right? It makes you feel better when you have a little extra ;-)
ReplyDeleteI am marking down this one to try. I love shepherd's pie and this one looks wonderful.
ReplyDelete;-)