HEALTHY SHEPHERD'S PIE RECIPE RECIPES

Name: Healthy Shepherd's Pie
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1-2 serving(s)
Ingredients: 1/2 ounce olive oil or 1/2 ounce vegetable oil; 2 ounces peeled chopped carrots; 3 ounces chopped yellow onions; 1 ounce chopped red bell pepper; 1 teaspoon minced garlic; 5 -6 ounces ground turkey or 5 -6 ounces chicken; 1/2 pinch fennel seed; 1 pinch fresh thyme; 1 pinch fresh rosemary; 1 pinch fresh sage; 1 pinch lemon pepper; 1 dash soy sauce; 1 dash balsamic vinegar; 1 pinch kosher salt; 1 tablespoon frozen green pea; 3 -4 ounces grated low-fat cheddar cheese; 2 -3 ounces grated parmesan cheese or 2 -3 ounces romano cheese; 4 ounces mashed potatoes (made ahead with reduced fat milk, horseradish or garlic, butter buds, white pepper and salt)

HEALTHY SHEPHERD'S PIE RECIPE - FOOD.COM

Healthy Shepherd's Pie Recipe - Food.com image

Healthy Shepherd's Pie made with Chicken or Turkey. I received an email this morning on our food service professionals board (www.RestaurantBeast.com ) requesting a recipe for something on the healthier side for St. Patrick's Day and thought I'd share here. Ground turkey and ground chicken actually make a GREAT Healthy Shepherd's Pie.

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 1-2 serving(s)

Number Of Ingredients 18

Ingredients

1/2 ounce olive oil or 1/2 ounce vegetable oil
2 ounces peeled chopped carrots
3 ounces chopped yellow onions
1 ounce chopped red bell pepper
1 teaspoon minced garlic
5 -6 ounces ground turkey or 5 -6 ounces chicken
1/2 pinch fennel seed
1 pinch fresh thyme
1 pinch fresh rosemary
1 pinch fresh sage
1 pinch lemon pepper
1 dash soy sauce
1 dash balsamic vinegar
1 pinch kosher salt
1 tablespoon frozen green pea
3 -4 ounces grated low-fat cheddar cheese
2 -3 ounces grated parmesan cheese or 2 -3 ounces romano cheese
4 ounces mashed potatoes (made ahead with reduced fat milk, horseradish or garlic, butter buds, white pepper and salt)

Steps:

Heat oil to a sizzle.
Add carrots first and saute until starting to brown and caramelize.
Add onions and continue to cook.
Add broth or water if needed.
Cook until onions are completely translucent.
Add ground chicken or turkey, and fresh garlic.
Continue to cook until meat is cooked through (several minutes).
Add frozen peas, red pepper and all herbs and spices.
Stir well to blend spices into meat mixture.
Place meat mixture into an oven-proof casserole or serving bowl, top with reduced cheddar and 1/2 the parmesan.
Place under a salamander until cheese melts.
Add a layer of mashed potatoes in the center of the bowl leaving a circle of the meat mixture exposed on the exterior.
Top the potatoes with the additional grated parmesan and place back into the salamander until parmesan browns and forms a crust.
Place bowl on a larger plate as the bowl will be hot.
Enjoy!
RestaurantBeast.com Chef!

Nutrition Facts : Calories 906.3, FatContent 48.3, SaturatedFatContent 18.8, CholesterolContent 168, SodiumContent 2042.2, CarbohydrateContent 42.5, FiberContent 6.2, SugarContent 11.1, ProteinContent 75.5

HEALTHY SHEPHERD'S PIE RECIPE - FOOD.COM

Healthy Shepherd's Pie Recipe - Food.com image

Recipe from Women's Health magazine: http://recipes.womenshealthmag.com/Recipe/healthy-shepherds-pie.aspx. Note: In the photos, I forgot to add the asparagus before topping with the remaining squash, so I just added it on top.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 acorn squash
1/2 lb asparagus, trimmed and cut into 1-inch pieces
1 lb 90% extra lean ground beef
1 cup frozen corn kernels
1 teaspoon onion powder
salt
ground black pepper

Steps:

Preheat the oven to 350°F Coat a baking sheet and an 8" x 8" baking dish with cooking spray.
Slice the acorn squash in half lengthwise, and use a spoon to scrape out the seeds from its center. Lay the 2 halves face down on the prepared baking sheet and bake for 35 minutes, or until the squash is very tender. Remove from the oven and let rest for 10 to 15 minutes.
Place a large nonstick skillet over medium-high heat and add the asparagus and 1/4 cup of water. Cover and let the asparagus steam for 5 minutes, or until the asparagus is bright green. Use a slotted spoon to transfer the asparagus to a small bowl. Drain the pan and wipe it clean.
Brown the beef over medium heat in the same skillet you used for the asparagus, breaking it up with the back of a wooden spoon as it cooks.
Remove the beef from the heat and drain any fat that has accumulated in the bottom of the pan. Add the corn and stir to combine. Season to taste with salt and pepper.
When the squash is cool enough to handle, scoop out the flesh with a spoon, and mash it with the back of a fork until it's smooth. Stir in the onion powder and season to taste with salt and pepper.
To assemble, spread half of the squash over the bottom of the casserole dish, followed by the ground beef mixture and then the asparagus. Top with the remaining squash.
Bake uncovered for 20 minutes, or until warmed through.

Nutrition Facts : Calories 251.6, FatContent 6.2, SaturatedFatContent 2.7, CholesterolContent 70.3, SodiumContent 88, CarbohydrateContent 23.2, FiberContent 3.6, SugarContent 0.9, ProteinContent 27.8

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