474 Fewer Calories
25 g Less Fat
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
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
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
Prep Time: 20 min
Cook Time: 55 minutes
Original recipe courtesy Paula Deen: Christmas Shepherd’s Pie
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen.
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm