SHEPARDS PIE WITH GROUND TURKEY RECIPES

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GROUND TURKEY SHEPHERD'S PIE | RACHAEL RAY IN SEASON



Ground Turkey Shepherd's Pie | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Number Of Ingredients 16

4 large Idaho or russet potatoes (2 1/2 to 3 pounds), peeled and cut into chunks
Salt
2 tablespoons extra-virgin olive oil (EVOO)
2 slices bacon, chopped or snipped with kitchen scissors
2 pounds ground turkey or ground turkey breast
Freshly ground pepper
2 onions, chopped
2 carrots, peeled and chopped
2 tablespoons Worcestershire sauce (eyeball it)
2 teaspoons poultry seasoning, such as Bells
? cup heavy cream or half-and-half
1 large egg, beaten
2 tablespoons butter
2 tablespoons snipped or chopped chives
1 ounce peas, thawed
1 teaspoon paprika

Steps:

  • Place the potatoes in a small, deep pot, cover with water and bring to a boil, covered, over high heat. Salt the water and cook until tender, 12 to 15 minutes.
  • Meanwhile, heat the EVOO , 2 turns of the pan, in a deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then add the turkey and break it up with a wooden spoon. Season with salt and pepper and cook until browned, about 5 minutes; push it to the side and add the onions and carrots to the center of the skillet. Season with salt and pepper and cook, stirring occasionally, for 5 minutes, then mix everything together. Stir in the Worcestershire sauce and poultry seasoning. Lower the heat to medium and cover the pan with a foil tent to keep in some of the moisture. Cook for 6 to 7 minutes.
  • Preheat the broiler to high. Drain the potatoes in a colander and return them to the warm pot. Using a pot holder to hold the pot, add 1/3 cup cream, salt and pepper, the egg, butter and chives and smash away with a masher until the potatoes are almost smooth but still a little lumpy.
  • Remove the foil from the pan and stir in the peas and the remaining 1/3 cup cream. Scrape up any browned bits from the bottom of the pan and turn off the heat. Scrape the turkey mixture into a casserole dish and top with the potatoes. Broil until the top is golden brown. Sprinkle with the paprika.

SHEPHERD’S PIE WITH GROUND TURKEY | RECIPES | WW USA



Shepherd’s Pie with Ground Turkey | Recipes | WW USA image

The classic Irish casserole topped with mashed potatoes usually has a filling of ground lamb or beef. Here we substitute ground turkey to make it extra-lean. To prep ahead you can assemble the casserole up to 2 days ahead, cover it, and refrigerate it unbaked. Remove the covering before popping it into the oven; add an extra few minutes to the cooking time.

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 95 minutes

Prep Time 25 minutes

Cook Time 70 minutes

Yield 8 servings

Number Of Ingredients 18

2 large Uncooked russet potato (about 1 3/4 pounds), peeled and cut into 2-inch chunks
0.333 cup(s) Reduced-fat sour cream
1 Tbsp Unsalted butter
1 tsp Table salt
2 tsp Olive oil
3 medium Uncooked carrot(s) diced
2 rib(s), medium Uncooked celery diced
1 small Uncooked onion(s) diced
1 cup(s) Frozen corn kernels thawed, or fresh
2 medium clove(s) Garlic clove(s) finely chopped
1 pound(s) Uncooked skinless turkey breast (ground)
1.5 Tbsp Canned tomato paste
1 tsp Dried rosemary
1 tsp Dried thyme
0.5 tsp Black pepper
2 Tbsp All-purpose flour
1.25 cup(s) Canned chicken broth or beef broth
2 spray(s) Cooking spray

Steps:

  • Set rack in upper third of the oven and preheat to 400°F. Spray a 2-quart casserole dish or 7 x 11-inch baking dish with cooking spray.
  • Put the potatoes in a medium saucepan and cover with 1 inch of cold water. Bring to a boil over high heat; reduce the heat and simmer until potatoes are fork tender, about 15 minutes. Drain and return potatoes to the saucepan. Add the sour cream, butter, and 1/2 teaspoon salt and mash with a potato masher or a large fork until smooth.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the carrots, celery, and onion; cook, stirring frequently, until softened, about 5 minutes. Stir in the corn and garlic and cook, stirring constantly, for 1 minute. Transfer to a bowl. Return the skillet to the heat and add the turkey; cook, breaking up the turkey with the side of a wooden spoon, until cooked through, about 5 minutes. Stir in the tomato paste, rosemary, thyme, pepper, and remaining 1/2 teaspoon salt and cook 2 minutes more. Stir in the carrot mixture, then the flour and the broth, and simmer until it's thickened, about 2 minutes.
  • Transfer the turkey mixture to the prepared casserole dish. Spread the mashed potatoes over top, making sure to cover the edges. Bake until the potatoes are browned, 35–40 minutes. Cool at least 20 minutes before serving.
  • Serving size: 1/8 of casserole

Nutrition Facts : Calories 126 kcal

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