TURKEY SWEET POTATO SHEPHERD'S PIE | SKINNYTASTE
Shepherd's pie filled with ground turkey sautéed with mixed vegetables, sliced mushrooms and fresh herbs with a savory garlic sweet potato topping.
Provided by Gina
Categories Dinner
Total Time 90 minutes
Prep Time 25 minutes
Cook Time 65 minutes
Yield 6
Number Of Ingredients 21
Steps:
- For the sweet potatoes: Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, milk, sour cream, salt and pepper.
- Preheat oven to 400°F.
- For the filling: In a large skillet brown the ground turkey about 5 minutes; season with salt and pepper. When cooked, set aside on a plate.
- Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
- Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well.
- Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
- In 6 oven safe individual oven safe dishes (or a 9 x 12 baking dish) spread 1 cup of the meat mixture on the bottom of each dish.
- Top each with 1/2 cup mashed sweet potatoes.
- Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. (If making ahead you can freeze at this point**).
- Bake 20 to 30 minutes or until potatoes turn golden and the filling is heated through. If baking in a large casserole dish, add more time as needed to heat through.
- Remove from oven and let it cool 10 minutes before serving.
Nutrition Facts : ServingSize 1 pie, Calories 250 kcal, CarbohydrateContent 34 g, ProteinContent 16.5 g, FatContent 6 g, SaturatedFatContent 2 g, CholesterolContent 43 mg, SodiumContent 304 mg, FiberContent 6 g, SugarContent 3 g
HOMEMADE TUNA NOODLE CASSEROLE RECIPE - SKINNYTASTE
Tuna casserole, the quintessential American dish. Perfect for potlucks and under $10 to make. Made with canned tuna, mushrooms, peas and noodles in a creamy sauce (and no canned soup) finished with toasted breadcrumbs – so good!
Provided by Gina
Categories Dinner
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
- Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
- Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
- Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
- Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
- When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
- Add drained tuna, stirring another minute.
- Remove from heat and add the reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
- Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
- Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).
Nutrition Facts : ServingSize 1 /6th of casserole, Calories 318 kcal, CarbohydrateContent 34.3 g, ProteinContent 27.3 g, FatContent 7 g, SaturatedFatContent 4 g, CholesterolContent 34 mg, SodiumContent 660 mg, FiberContent 3.6 g, SugarContent 6 g
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