Shepherds Pie With Buttermilk Chive Mashed Potato Crust Recipes
SHEPHERD'S PIE WITH BUTTERMILK-CHIVE MASHED POTATO CRUST
Lean ground turkey and buttermilk-mashed Yukon gold potatoes give this seasonal family favorite all the flavor and creaminess you'd expect from a shepherd's pie-with none of the actual butter or cream. Translation: a low-cal, low-fat meal sure to soothe any wintertime craving, guilt free.
Provided by Paula Bowman
Categories Dinner
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375˚F. Bring potatoes and whole garlic clove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 15 to 20 minutes, then drain well. Mash potatoes and garlic with a potato masher, ricer or food mill until smooth. Add buttermilk and chives and season with salt and pepper. Set aside. Meanwhile, heat 1 tsp oil in a large nonstick skillet over medium-high. Add turkey and cook, stirring often and breaking meat into small pieces with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside. Heat 2 tsp oil in skillet over same heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add reserved turkey, broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an even layer. Run a fork over top of potatoes in a crosshatch pattern or swirl with a spatula or the back of a spoon. Brush top with remaining 1 tsp oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 160 calories
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