Turkey Shepherd’s Pie Recipe – 8 Points +

Turkey Shepherd's Pie

photo credit: la city zine

Make ahead Casserole Recipes are a lifesaver for me during the hectic week. I prepare them over the weekend, pop them in the freezer, and then have a fast go-to meal on hectic days. One of my favorite Weight Watchers Casserole Recipes is for Turkey Shepherd’s Pie. By using lean turkey, and by making a few other simple substitutions, I was able to take a traditional Shepherd’s Pie recipe and turn it into a much healthier option. Still full of flavor and just as satisfying, but with only 8 Points + per serving. Try serving with this tasty 0 Points + Salad Recipe as a healthy side dish!

Turkey Shepherd’s Pie Recipe

Ingredients:
- 2 lbs potatoes, peeled and cut into chunks
- 2 cups ground turkey, lean
- 2 cups fat free chicken broth
- ½ cup nonfat buttermilk
- ¼ cup fat free sour cream
- 1/3 cup dry white wine
- 3 tbsp whole wheat, all-purpose flour
- ¼ cup egg substitute
- 2 tsp extra-virgin olive oil
- 2 large leeks, thinly sliced
- 1 1/2 cups carrots, thinly sliced
- 1 cup frozen peas
- 4 cloves garlic, minced
- 1 tsp fresh sage, chopped
- 1 tsp fresh thyme
- salt and pepper to taste

Directions:
Preheat oven to 425°F. Spray a non-stick skillet with no-fat cooking spray, and brown the ground turkey. Set aside. Heat 2 teaspoons oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until the leeks soften, about 5 minutes. Add garlic and cook, stirring, 1 minute more.
Pour in wine and stir until most of the liquid has evaporated. Add flour, thyme and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes.
Add turkey and peas and season with salt and pepper. Transfer the mixture to a deep 2-quart baking dish and set aside.
Place potatoes in a large saucepan and add cold salted water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender, about 10 minutes. Drain and return the potatoes to the pan.
Mash the potatoes with a potato masher or whip with an electric mixer, add buttermilk to make it smooth and creamy, but not runny. Season with salt and pepper. Stir in egg substitute and sour cream.
Spread the potatoes on top of the turkey mixture. Set the dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, about 25 to 30 minutes.

Entire recipes makes 6 servings
Serving size is 1/6th of casserole dish
Each serving = 8 Points +

PER SERVING: 300 calories; 8 g fat; 40 g carbohydrates; 22 g protein; 6 g fiber


Comments

  1. Shay Prendergast says:

    I pinned your recipe a few months ago and have to tell you how much my family loves it. I make it all the time! thanks!

  2. janice ferguson says:

    this is good

  3. I was just looking for a recipe this morning using ground turkey and this one popped up! It looks fantastic.

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