Turkey and barley shepherd’s pie

Ingredients

Potato topping

• 2 cups (500 mL) diced Yukon gold potatoes (approx 2 large)
  
• 3 cups (750 mL) diced sweet potatoes (approx 3 medium)
  
• 2 tbsp (25mL) non-hydrogenated margarine
• ¼ cup (50 mL) 2% milk

Filling

• 2 tbsp (25 mL) olive oil
  
• 1 cup (250 mL) diced onion
  
• 1 cup (250 mL) diced carrot
  
• 1 cup (250 mL) diced celery
  
• 1 lb (454 g) ground turkey
  
• 2 cloves garlic, minced
  
• 2 tsp (10 mL) dried thyme
  
• 1 tbsp (15 mL) Worcestershire sauce
  
• 1 cup (250 mL) frozen peas
  
• ½ cup (125 mL) pearl barley
  
• 1 cup (250 mL) sodium-reduced chicken stock

Directions

1. Place potatoes and sweet potatoes in a large pot of water and boil until soft enough to mash. About 20 minutes.
2. Drain potatoes and mash with margarine and milk. Set aside.
3. Meanwhile, heat oil in a large stock pot. Add onion, carrot and celery and cook over medium heat until softened. About 10 minutes.
4. Add ground turkey and cook until no pink can be seen. Break apart large chunks with a wooden spoon.
5. Add in remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.
6. Preheat oven to 350º F (175º F).
7. Place turkey mixture into a 6 cup (1.5 L) casserole dish and top with the mashed potatoes.
8. Bake in oven for 30 minutes or until the potatoes start to brown.

Make ahead: Assemble the casserole and keep in the fridge for 24 hours. Reheat in the oven for one hour or until heated thoroughly.

Nutritional info per serving (1 of 6)

• Calories: 325
  
• Protein: 21 g
  
• Fat: 10 g
  Saturated fat: 2 g
  Cholesterol: 58 mg
• Carbohydrate: 40 g
  Dietary Fibre: 8 g
• Sodium: 323 mg
  
• Potassium: 868 mg
  
  

  Recipe developed by Nadine Day, PH Ec. ©Heart and Stroke Foundation 2008.