Turkey shepherd's pie
Nutrition Facts
Serving Size About 1 cup
Calories 206
| Amount Per Serving | ||
| Monounsaturated fat | 3 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 6 g | |
| Sodium | 218 mg | |
| Cholesterol | 40 mg | |
| Dietary fiber | 5 g | |
| Protein | 19 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Make this hearty dish when you have leftover turkey or chicken on hand.
Ingredients
(Serves 6)- 1 head cauliflower (1 to 1 1/4 pounds)
- 1 clove garlic
- 1 leek, white only, split in 4 pieces
- 1 tablespoon soft-tub margarine, nonhydrogenated
- Freshly ground black pepper
- 2 cups cooked chopped turkey breast (about 12 ounces)
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 2 cups diced onion
- 1 teaspoon dried thyme
- 3 teaspoons sliced garlic
- 8 ounce can tomato sauce (no added salt)
- 1 teaspoon orange zest
- 2 teaspoons balsamic vinegar
- 1 cup red wine (or salt-free chicken broth)
- Chives (optional)
Directions
Heat the oven to 350 F.
Break cauliflower into small pieces. In a large saucepan, steam cauliflower, garlic and leeks in water until completely tender, about 20 to 30 minutes. Use a food processor to puree the vegetables until the texture resembles mashed potatoes. Process only a small portion at a time.
If you prefer a smoother texture, use a blender. Be sure to hold the blender lid on firmly with a dish towel. Add a little hot water if vegetables seem dry. Stir in margarine and pepper.
In a large saute pan heat oil over medium heat. Add carrots, celery, onions, thyme and garlic, and saute until vegetables soften, about 5-6 minutes. Add turkey and cook until browned, 2-3 minutes. Add red wine and cook until wine is reduced by half. Add vinegar and tomato sauce. Season with pepper.
Transfer mixture to a large casserole dish. Top with the mashed cauliflower. Bake for 20-30 minutes until top of casserole is golden brown.
Remove from oven and let rest for 5 minutes. Top with minced chives, if you wish, and serve.