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.

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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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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am