Turkey and barley shepherds pie
Give shepherd’s pie a makeover by using lean ground turkey and nutritious sweet potato in place of traditional ingredients.
325 cal Serves 6
Prep time 0h 20m
Cook time 1h 0m
Total time 1h 20m
Step 1Place potatoes and sweet potatoes in a large pot of water and boil until soft enough to mash. About 20 minutes.
Step 2Drain potatoes and mash with margarine and milk. Set aside.
Step 3Meanwhile, heat oil in a large stock pot. Add onion, carrot and celery and cook over medium heat until softened. About 10 minutes.
Step 4Add ground turkey and cook until no pink can be seen. Break apart large chunks with a wooden spoon.
Step 5Add in remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.
Step 6Preheat oven to 350º F (175º F).
Step 7Place turkey mixture into a 6 cup (1.5 L) casserole dish and top with the mashed potatoes.
Step 8Bake in oven for 30 minutes or until the potatoes start to brown.
Make aheadAssemble the casserole and keep in the fridge for 24 hours. Reheat in the oven for one hour or until heated thoroughly.
Per serving (1 of 6)
- 21 g
- 323 mg
- 868 mg
- Total fat
- 10 g
- Saturated fat
- 2 g
- 58 g
- 40 g
- 8 g
Recipe developed by Nadine Day, RD. ©Heart and Stroke Foundation 2008.
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