Turkey Shepherd’s Pie

Makes 9 servings ( 1 1/2 cups per serving)

Ingredients

  • 1 tsp. canola oil
  • 1 lb. ground turkey
  • 1 Tbsp. flour
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup mushrooms diced
  • 1 cup carrots, peeled and diced
  • 1 clove garlic, minced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. thyme
  • 2 tsp. sage
  • 1 tsp. basil
  • 1 bay leaf
  • 1 cup low-sodium chicken stock
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 3 cups cauliflower, chopped
  • ½ cup potato, peeled and diced
  • 1 Tbsp. butter
  • 1 tsp. garlic powder

Preparation

  1. Heat oil in a large frying pan. Add turkey and cook completely through.
  2. Add onion, carrots, celery and mushrooms. Cook for 5 minutes.
  3. Sprinkle the flour over the mixture along with salt, pepper, thyme, basil, sage and bay leaf.
  4. Pour in the chicken stock and bring to a boil, reduce heat and allow to simmer until sauce has thickened, approximately 10−15 minutes.
  5. Meanwhile, bring a pot of water to a boil, add cauliflower and potatoes and cook until very soft.
  6. Remove pot with cauliflower and potatoes from heat, add butter, and garlic powder. Mash.
  7. In a 9x12 baking pan, layer the turkey on the bottom, followed by a layer of frozen peas and corn and then top with cauliflower and potato mash.
  8. Allow to cool, cover and then freeze.
  9. When ready to eat, place in preheated oven at 350°F for 45 minutes−1 hour.
  10. Serve and enjoy!

 

Nutritional analysis per serving: 213 calories, 11 g fat, 16 g protein, 13 g carbohydrate (10 g available carbohydrate), 3 g fibre, 139 mg sodium

My Viva Servings: 0 grain, 2 protein, 2 vegetable, 0 fruit, 1 fat, 0 dairy

 

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