December 16, 2011

Shepherd's Pie

 Friday!  I know, I've been lax on blogging this week - but a girl's been busy!  Holidays are filled with visiting friends, late nights out, and wanting to sleep in!  Unfortunately, I haven't exercised as much as I would have liked this week, but tomorrow is a new day, and it's time to set that alarm and just get it done!

Holidays are also the time for comfort food.  As the wind gets colder, and rain turns into snow, something warm and fuzzy like shepherd's pie is the perfect winter meal!  This version uses lean ground turkey, plenty of veggies and sweet potatoes to keep it lean, yet filling and delish.
Recipe after the jump!

1lb lean ground turkey (93/7)
1 small onion
1 tbsp tomato paste
2/3 cup Fat Free Beef Broth plus 1/3 cup
1 bag mixed veggies
1 package of sliced mushrooms. 
1 tsp corn starch
12 oz sweet potato, cooked
1 tbsp fat free sour cream

Preheat oven to 375 degrees.  Mash cooked sweet potato with sour cream and 1/3 cup of beef broth - put aside.
Spray nonstick cooking spray in a skillet.  Dice up onion and add to skillet along with tomato paste and mushrooms - cook until onions are translucent.  Add ground turkey and brown.  Mix corn starch with remaining broth and add to cooked meat.  Simmer for a few minutes, then add mixed vegetables.  Simmer until slightly thickened.

Add mixture to the bottom of a casserole dish.  Top with mashed sweet potato.  Cook in oven for about 20 minutes.
Makes 4 servings


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