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Entree: Deconstructed Shepherd's Pie




Source of Recipe


CC Times


List of Ingredients




For the mashed potatoes:

4 medium potatoes, peeled and cut into small chunks

1/2 cup milk

1/2 stick (1/4 cup) butter

Salt and freshly ground black pepper, to taste

For the corn:

2 tablespoons olive oil

1 medium yellow onion, diced

8 1/4-ounce can corn kernels

15-ounce can creamed corn

Salt and freshly ground black pepper, to taste

For the ground turkey:

1 pound ground turkey (lean ground beef can be substituted)

1-ounce package powdered gravy mix

3/4 cup grated Parmesan cheese



Recipe



In a large saucepan, add the potatoes and enough cold water to cover by 1 inch. Bring to a boil over high heat, then reduce to simmer. Cook, uncovered, for 8 minutes, or until tender when pierced with a fork.

When the potatoes are cooked, drain, then return to the pan. Add remaining ingredients and mash until chunky smooth and the butter and milk are completely incorporated. Cover and set aside.

While the potatoes cook, prepare the corn.

In a medium saucepan over medium heat, combine the oil and onion. Saute for 4 minutes, or until the onion just begins to soften. Add the remaining ingredients, reduce heat to low and let heat until ready to serve.

Meanwhile, prepare the ground turkey.

In a large skillet over medium-high heat, use a wooden spoon to break up and saute the ground turkey. Cook until the turkey is cooked through and

lightly browned, about 8 minutes.

Stir the gravy powder into the ground turkey. If the mixture is too dry, add a tablespoon or two of water or beef broth. Stir in the cheese until melted.

To serve, either layer the meat, corn and potatoes (in that order) in individual serving bowls, or serve the items family-style and let diners assemble their own shepherd's pies.

SERVES 6

Nutrition information per serving: 433 calories; 22 g fat (9 g saturated); 75 mg cholesterol; 34 g carbohydrate; 25 g protein; 3 g fiber; 1,337 mg sodium.