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- A lighter and healthier Shepherd's Pie
- Angela Creighton
- 3 large potatoes, peeled, boiled and mashed
- 2 tbsp (30 ml). butter
- 1/4 cup (60 ml) milk
- salt and pepper to taste
- 1 tbsp (15 ml) olive oil
- 1 large onion, chopped
- 1 lb (.5 kg). ground turkey or chicken
- 1 large carrot, shredded
- 1 4 oz (112 grm). can sliced mushrooms
- 1 tbsp (15 ml). parsley
- 1/4 tsp (1 ml) thyme
- salt and pepper, to taste
- 1 clove garlic, minced
- 1 tsp (5 ml). instant chicken bouillon granules
- 1 tbsp (15 ml) flour
- Preheat oven to 375 degrees (200 C.).
- Combine mashed potatoes with butter, milk, salt and pepper to taste.
- Set aside.
- Saute onion until soft in olive oil.
- Stir in ground turkey (or chicken), carrot, mushrooms, parsley, thyme, garlic, instant chicken granules, salt and pepper to taste.
- Cook and stir until meat is broken up and cooked through.
- Stir in flour.
- Transfer meat mixture to a deep dish pie pan or casserole.
- Spread potatoes over meat and swirl with a fork.
- Bake in a preheated 375 degree (200 C.) oven for 30 minutes or until potatoes are lightly browned.
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