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The Deen Bros. Lighter Christmas Shepherd’s Pie

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  • Prep time: 20 min
  • Cook time: 55 min
  • Servings: 6 servings

Ingredients

  • 2 large baking potatoes
  • 1/3 cup reduced-fat 1% milk
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 pound lean ground turkey
  • 1 tablespoon canola oil
  • 2 portobello mushrooms about 4 ounces each
  • 1 onion
  • 1 carrot
  • 3 garlic clove s
  • 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.

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