These last few weeks have been rather harsh, weather-wise, for those of us living in the south and used to rather mild winters. As much as we love snow (once in awhile) it is now getting old and cold freezing rain is not fun.
In the midst of all this I came across a new version of one of my favorite dishes, Shepard’s Pie, published in the February issue of Living by Martha Stewart. Oh, my goodness. We all thought we had died and gone to heaven! It is amazing.
As Martha describes, “The lean ground turkey has significantly less saturated fat than beef. It tastes rich and earthy when simmered with chipotle chili powder.”
Definite comfort food!
SHEPHARD’S PIE (8 servings)
For the Topping
1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
3 parsnips, (6 ounces), peeled and cut into 1/2-inch pieces
1 cup plain fat-free yogurt Coarse salt and freshly ground pepper
For The Filling
1 Tbsp. plus 1 tsp. extra-virgin olive oil
1 large onion, finely chopped (about 1 1/2 cups)
3 celery stalks, finely chopped
2 medium carrots, finely chopped
2 garlic cloves, minced
2 pounds lean ground turkey Coarse salt and freshly ground pepper
1 Tbsp. fresh thyme
1/2 teaspoon chipotle or regular chili powder
2 tablespooons plus 1/2 teaspoons cornstarch
6 ounces frozen peas (about 1 1/2 cups)
1. Preheat oven to 425 degrees. Make the topping; Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a ricer. Stir in yogurt and 3/4 teaspoon salt. Season with pepper.
2. Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
3. Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey. Boil for one minute. Stir in peas. Transfer to a 2-quart round or oval baking dish, top with potatoes. Bake until bubbling and top is browned, 35 minutes. YUMMY!
Per Serving: 287 calories, 0 g saturated fat, 2 gr unsaturated fat, 46 mg cholesterol, 32 g carbohydrate, 459 mg sodium, 33 g protein, 4 g fiber