Turkey shepherd's pie
Nutrition Facts
Serving Size 1 1/4 cups
Calories 232
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 5.5 g | |
| Sodium | 635 mg | |
| Cholesterol | 43 mg | |
| Dietary fiber | 5.5 g | |
| Protein | 20 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Make this hearty dish when you have leftover turkey or chicken on hand.
Ingredients
(Serves 6)- 1 head cauliflower (1 to 1 1/4 pounds)
- 1 clove garlic
- 1 leek, white only, split in 4 pieces
- 1 tablespoon olive oil
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 2 cups diced onion
- 1 teaspoon dried thyme
- 3 teaspoons sliced garlic
- 2 cups cooked chopped turkey breast (about 12 ounces)
- 1 cup red wine, or salt-free chicken broth
- 2 teaspoons balsamic vinegar
- 8-ounce can tomato sauce with no added salt
- 1 teaspoon orange zest
- Chives, if desired
Directions
Heat the oven to 350 F.
Break the cauliflower into small pieces. In a large saucepan, steam the cauliflower, garlic and pieces of leek in water until completely tender — about 20 to 30 minutes.
Use a food processor to puree the vegetables until the texture is like that of mashed potatoes. Process only a small portion at a time.
If you prefer a smoother texture, use a blender. Be sure to hold the blender lid on firmly with a dish towel. Add a little hot water if the vegetables seem dry. Stir in margarine and pepper.
In a large saute pan, heat the oil over medium heat. Add the carrots, celery, onions, thyme and garlic. Saute until then vegetables soften, about 5-6 minutes. Add the turkey and cook until browned, about 2-3 minutes. Add the red wine and cook until the wine is reduced by half. Add the vinegar and tomato sauce. Season with pepper.
Transfer the mixture to a large casserole dish. Top with the mashed cauliflower. Bake for 20-30 minutes, until the top of the casserole is golden brown.
Remove from the oven and let rest for 5 minutes. Top with minced chives and orange zest, if you wish, and serve.