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Health Information Library Recipes Turkey shepherd's pie

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.

Last Updated: August 18th, 2015