French Onion Turkey Shepherd's Pie |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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In this healthier version of a traditional recipe, I punch up the flavor of turkey with caramelized onions and brandy, cut saturated fat with heart-healthy canola oil, and save a few calories for a sprinkling of gooey cheese. Serve with a side of lemony green beans and everyoneâs happy! âJennifer Beckman, Falls Church, Virginia Ingredients:
1 pound potatoes, peeled and cubed |
2 large onions, peeled, halved and thinly sliced |
1/2 teaspoon salt, divided |
1 tablespoon canola oil |
2-1/4 cups reduced-sodium beef broth, divided |
1/4 teaspoon pepper |
1 pound extra-lean ground turkey |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons brandy or additional reduced-sodium beef broth |
1 tablespoon stone-ground mustard |
1 tablespoon worcestershire sauce |
1 cup frozen peas |
1/3 cup shredded gruyere or swiss cheese |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, saute onions and 1/4 teaspoon salt in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown.
3. Drain potatoes. Mash with 1/4 cup broth and pepper; set aside and keep warm.
4. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Add the flour, brandy, mustard, Worcestershire sauce and remaining broth and salt. Cook and stir for 5-7 minutes or until thickened. Stir in peas and onion mixture.
5. Transfer to a 1-1/2-qt. baking dish coated with cooking spray; spread with potato mixture. Bake, covered, at 375° for 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until golden brown. Yield: 4 servings.
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