Turkey Shepard's Pie
- 3 large potatoes
- 2 tablespoons trans-fats free margarine
- 1/4 cup fat-free milk
- 1 tablespoon extra virgin olive oil
- 1 chopped yellow onion
- 1 pound ground turkey breast or chopped up left over turkey
- 1 large carrot shredded
- 1/4 lb. sliced mushrooms
- 1 clove of minced garlic
- 1 tsp. chicken stock
- Ground black pepper
- Boil the potatoes in a large pot until they pierce easily with a fork. Remove and drain. Once they have cooled down, peel them.
- Mash the potatoes with butter and milk. Add salt and pepper to taste.
- Saute onion in olive oil until golden brown and aromatic
- Stir in ground turkey, carrot, mushrooms, garlic and chicken bouillon. Add pepper to taste.Keep stirring until meat is fully cooked. Let cool.
- Drain the liquid and set it aside. Transfer meat mixture to an oven-safe casserole dish.
- Spread the potatoes over the meat mixture, and bake at 350 degrees F for 35 minutes.
Kelly