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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A variant on Shepherd's Pie using ground turkey, this recipe is sort of a Thanksgiving dinner in one dish . Feel free to substitute your personal favorite mashed potato recipe; recipes that use chicken broth in the place of milk/cream cheese/butter can make this recipe dairy-free for the lactose-intollerant or milk-allergic. Ingredients:
1 1/4 lbs lean ground turkey |
1 1/2 tablespoons olive oil |
1 small yellow onion, chopped |
1/2 cup dried sweetened cranberries |
1 teaspoon chicken bouillon |
1 teaspoon rosemary |
1/2 teaspoon ground sage |
1 teaspoon thyme |
2 teaspoons parsley |
5 medium russet potatoes, peeled and coarsely chopped (approximately 2 lb.) |
3/4 cup 2% low-fat milk |
2 ounces cream cheese |
Directions:
1. Place potatoes in saucepan with enough water to cover. Bring to a boil, and cook for twenty minutes.
2. Preheat oven to 375°F.
3. Heat olive oil in large skillet over medium heat.
4. Add onions and turkey to skillet, breaking up turkey with spoon.
5. As turkey begins to release juices, add cranberries and bullion. Break up bullion with spoon if necessary.
6. Cook turkey until browned and cooked through.
7. Add parsley, sage, rosemary, and thyme to skillet, stir, and remove from heat.
8. Drain potatoes.
9. Add milk and cream cheese to pan, mashing and mixing thoroughly.
10. Divide turkey mixture evenly between two pie pans, or place all in large casserole dish.
11. Divide potatoes evenly over pans or place over dish, using a fork to distribute evenly over pans/dish.
12. Bake for fifteen minutes and serve hot.
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