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Cooking Matters: Slow Cooker Shepherd's Pie

OSF Dietitian Ashley Simper joins Lexi with a new recipe.
A flavorful, low calorie version of the Irish classic!

Ingredients
1 Tablespoon canola oil
1.2 pounds 99% extra lean ground turkey breast
1 Tablespoon Worcestershire sauce
1/3 cup tomato paste
2 teaspoons chopped rosemary
2 teaspoons leaf thyme
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
Cooking spray
1 medium onion, diced
2 cups frozen diced carrots
1 cup frozen peas
1 cup frozen corn
1 cup unsalted vegetable stock
½ teaspoon salt
3 ½ cups prepared mashed potatoes
Paprika, garnish

Directions
1.    In medium skillet on medium-high heat, cook ground turkey breast in canola oil.  When partially cooked through add Worcestershire, tomato paste, herbs and spices.  Continue to cook, breaking meat into crumbles, until no longer pink.
2.    Spray medium-large slow cooker with cooking spray.  Place all vegetables in the bottom and top with meat mixture.  Stir well and add stock and salt.
3.    Top meat and vegetable mixture with mashed potatoes and spread to evenly cover.  Cover and cook on low for 4-5 hours.

Serves 8

Nutrition Information
Per 1 cup serving
Calories:  278
Total Fat:  3 g
    Saturated Fat:  0 g
Sodium:  288 mg
Total Carbohydrate:  29 g
    Dietary Fiber:  4 g
Protein:  20 g
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