Shepherd’s pie recipe

This was a definite labor of love by Dan.  He hates shepherd’s pie.  I love it.  When I mentioned that I wanted it, Dan said he’d make it for my lunches.  I think maybe he knew how awesome our line up was for this week and that he’d get more of all of that!
Shepherd’s Pie with Buttermilk-Chive Mashed Potato Crust
From Jan/Feb 2010 Clean Eating.

  • 1 lbs yukon gold potatoes, peeled and cut into 2-inch pieces
  • 1 clove of garlic
  • 1 tsp garlic minced
  • 2/3 cup buttermilk
  • 1 Tbsp chives
  • salt
  • pepper
  • 4 tsp olive oil
  • 1 lbs lean ground turkey breast
  • 1 onion, chopped
  • 3 medium carrots, cut into half moons
  • 1 celery stalk diced
  • 1 tsp fresh rosemary leaves
  • 1 cup chicken broth
  • 1 Tbsp tomato paste
  • 1/2 cup frozen peas
Preheat oven to 375.

Bring potatoes and garlic clove to a boil and cook until potatoes are tender.  This should take about 15 to 20 minutes and then drain.

Mash potatoes and garlic through a potato ricer then add buttermilk, chives, salt and pepper.

In a large skillet, heat 1 t oil. Add the turkey and break it into small pieces while you cook.  Cook it until the pink spots all turn brown.  Drain off the fat and set it aside.

Heat 2 t oil in the skillet and add onion, carrots, celery and rosemary.  Cook until the vegetables are soft.  Then add the turkey, broth and tomato past and cook about five minutes, until the liquid is absorbed.  Then stir the peas in. 

Once it is mixed, transfer the turkey mix into a baking dish.  Take the mashed potatoes and cover the top of the turkey mix.  Bake it in the oven for about 30 minutes, or until the potatoes are golden brown.  Let the shepherd’s pie sit for about 5 minutes before serving.
Nutritionals (Serves 6):Cals: 160, Fat 4, Carbs: 10, Fiber 2, Protein: 20