Guilt Free Shepherd’s Pie
Coming at you today with a recipe. Shepherd’s Pie! I’ve lightened up this classic meal. Now you might be thinking, this would be delicious if it was the middle of winter. And for those of you fortunate enough to be living in warmer climes, I envy you! Now that I’ve moved to Wyoming I am told to expect snow into May! So here I am, making a warm and hearty meal well into spring. But you know what? That’s ok because its delicious. And Octavia approved. Win-win! It takes a little time to put together but if I make it in the morning then all I have to do later in the day is stick it in the oven. I usually eat 1/6 of this at a time and the serving size is generous for only 450 calories!
- 20 oz Ground Turkey (I use 99% lean)
- Ground beef also tastes delicious, just more calories
- 1 Large Onion
- 1 cup Whole Milk
- Or 1 cup heavy whipping cream to be extra delicious
- 2 Tbsp Butter
- 2 Tbsp Flour
- 1 Bullion Cube
- 4-5 Red Potatoes or 2-3 Russet
- If you’re in a rush you could also just pick up some frozen, shredded hashbrowns :)
- 26 oz Mixed Frozen Veggies
- 1.5 Cups Extra Sharp Cheddar
- Salt and Pepper to taste
- Chop your potatoes into 1″-2″ cubes. Put into pot of water and bring to a boil.
- While you are waiting for your potatoes to boil chop your onion.
- Add chopped onion and turkey to a skillet and cook on medium high heat. Because there is no fat you will want to stir pretty frequently to keep it from sticking to the pan.
- Check on those potatoes. If they are nice and soft, drain the water and mash those puppies! Add salt and pepper to taste.
- Next up is the roux. Melt your butter over medium heat with the bullion cube.
- Add flour to the melted butter and let it bubble for just a minute.
- Add 1/4 the milk to this and stir constantly. Once it starts to thicken, repeat until you’ve used all the milk. You want it to be a gravy like consistency.
- Get the biggest glass pan you’ve got and pour your frozen veggies, cooked turkey, and gravy to it. Mix.
- Put your mashed potatoes over that.
- Shred your cheese and top.
- Cover with some aluminum foil and bake at 350 for 45 minutes.
Nutrition Facts for 1/6 recipe:
Calories: 463 Carbs: 47 Fat: 16 Protein: 37.5 Fiber: 7
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