Day 192- Recipe Friday: Turkey Shepard's pie

Here is a great idea on how to use your leftovers for other than turkey sandwiches

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 

1. Boil the potatoes in a large pot until they pierce easily with a fork. Remove and drain. Once they have cooled down, peel them.
2. Mash the potatoes with butter and milk. Add salt and pepper to taste.
3. Saute onion in olive oil until golden brown and aromatic
4. Stir in ground turkey, carrot, mushrooms, garlic and chicken bouillon. Add pepper to taste.Keep stirring until meat is fully cooked. Let cool.
5. Drain the liquid and set it aside. Transfer meat mixture to an oven-safe casserole dish.
6. Spread the potatoes over the meat mixture, and bake at 350 degrees F for 35 minutes. 

Kelly