The Deen Bros. Lighter Christmas Shepherd’s Pie

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By Jamie and Bobby Deen

474 Fewer Calories
25 g Less Fat

Ingredients:

Topping
2 large baking potatoes, peeled and cut into 1-inch cubes (about 1 1/4 pounds)
1/3 cup reduced-fat (1%) milk
1 tablespoon butter, softened
1/2 teaspoon salt

Filling
1 pound lean ground turkey
1 tablespoon canola oil
2 portobello mushrooms (about 4 ounces each), finely chopped
1 onion, finely chopped
1 carrot, finely chopped
3 garlic cloves, minced
1/2 teaspoon salt
1 1/4 cups reduced-sodium beef broth
1 (8-ounce) can no-salt-added tomato sauce
1 1/2 cups frozen peas
6 tablespoons shredded Cheddar-Jack cheese

Directions:
To make the topping, place the potatoes in a large pot with enough cold water to cover; bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes. Drain and return to the pot. Add the milk, butter, and salt; mash with a potato masher until the potatoes are smooth and creamy. Set aside. 

Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add the turkey and cook, breaking it apart with a spoon, until browned, about 5 minutes. Transfer to a bowl.

Add the oil to same skillet and heat over medium-high heat. Add the mushrooms, onion, carrot, garlic, and salt; cook, stirring frequently, until any liquid is evaporated and the vegetables are very tender, about 10 minutes.

Preheat the oven to 400°F. Spray 6 (1-cup) ramekins with nonstick spray.

Return the turkey to skillet. Add the broth and tomato sauce and bring to a simmer. Cook, stirring frequently, until the mixture begins to thicken slightly, about 5 minutes. Remove from the heat and stir in the peas. Evenly spoon the filling into the ramekins.  Spoon the potato topping evenly over the filling. Sprinkle each with 1 tablespoon of the cheese.  Place the ramekins on a baking sheet and bake until the topping is lightly browned and the filling is bubbly, 20 – 25 minutes. Let stand 5 minutes before serving.

Per Serving: 311 Cal; 27 g Protein; 9 g Tot Fat; 4 g Sat Fat; 3 g Mono Fat; 31 g Carb; 5 g Fiber; 5 g Sugar; 127 mg Calcium; 3 mg Iron; 699 mg Sodium; 61 mg Cholesterol

Servings: 6
Prep Time: 20 min
Cook Time:  55 minutes
Difficulty:  Easy

Original recipe courtesy Paula Deen: Christmas Shepherd’s Pie
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen.

Read More From Deen Bros.

Read More From Deen Bros Take it Lighter.

Read More From Holidays and Entertaining.

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Reader Comments:

54321

Thanks for all of your recipes! Miss you on TV!!!!!!!!!!!!! Merry Christmas!!!!!

By Anonymous on December 20, 2013

54321

Just wanted to say thank yall for the recipes.I am a daibetic and i need help!!!! Thank yall

By Sharon Outen on December 20, 2012

54321

i like all your recipiess

By Maria Susana on December 20, 2012

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm