Shepherd’s Pie

Comfort food is by far the tastiest thing one can eat. By definition, it is food that brings you comfort and joy! But few comfort foods are healthy for you and  many are considered to be an indulgence. This past weekend I was determined to makeover one of my favorite comfort foods, Shepherd’s Pie. This is a great one dish dinner that makes tons of leftovers and will leave you with a full belly on a chilly night.

This version of Shepherd’s Pie has less calories but doesn’t sacrifice flavor!!

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-20oz lean ground turkey

-1 can corn (sweet or plain) (standard can size, not the minis!)

-1 can peas (if you use plain corn get sweet peas and vice versa!)

-(approx.) 3 lbs of redskin potatoes

-1 palmful of chopped green onions

-Fat free shredded cheddar cheese

-3 TBS Earth Balance (the vegan version of butter, tastes EXACTLY like butter!)

-2% milk

-Garlic powder, nature’s seasons, saltNpepper

– a 9×13 inch pan

Directions:

1. Preheat the oven to 350 degrees! Wash, skin and dice the potatoes. I like to leave on a little skin, I think it adds a nice texture. Toss them in a pot of SALTED boiling water. Cook them until they are soft (just like making mashed potatoes)

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2. Add ground turkey to a skillet. Season with garlic powder, Nature’s Seasons etc. Cook until done (no pink!!) You will notice the cooked off the fat in the skillet. You can drain the fat or you can toss it in, calories be damned.

3. Grab your pan and add the cooked ground turkey. Open the cans of corn and peas and layer on top of the ground turkey.

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4. Get to work on your mashed potatoes! Drain the water, add the butter, milk, and other seasonings. Mash, mash, mash, until creamy. Add in the chopped green onions. (You can adjust the seasonings, butter and milk until you reach mashed potato nirvana, which is the ultimate goal!)

5. Plop (yes, plop) a large glob (yes, glob) of mashed potatoes in the middle of your corn/peas/turkey layered pan. Using the back a spoon, smooth the mashed potatoes to the edges of the pan (the same technique used to ice a cake…with fancier terminology)

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6. Cover with a decent layer of cheese and toss in the oven at 350 degrees for 5-10 minutes until the cheese is melty and ooey gooey!

7. Remove from oven and EAT IT. Well, let it cool a little. And get a plate or bowl. A fork or spoon would be useful too. I feel like this should all go without mentioning…but then again I know how delicious this recipe is. So, I’m erring on the side of caution!

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Enjoy folks!

-Brittany

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