Description:

A lighter and healthier Shepherd's Pie

Source:

Angela Creighton

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.
• Drain.
• 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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