Ingredients
2 potatoes
large with skin
diced
1/3 cup milk
skim
1/2 pound ground turkey
85% lean
2 tablespoons flour
1 package frozen mixed vegetables (10 ounces)
1 can vegetable broth
low sodium (14.5 ounces)
shredded cheese (optional)
Steps
Place diced potatoes in saucepan. Cover with water and bring to a boil. Reduce heat and simmer (about 15 minutes).
Drain potatoes and mash. Stir in milk and set aside.
Preheat oven to 375 °F.
Brown turkey in a large skillet. Stir in flour and cook for 1 minute, stirring constantly.
Add vegetables and broth. Bring to a slow boil.
Spoon vegetable-meat mixture into an 8-inch square baking dish. Spread potatoes over mixture. Bake 25 minutes.
Serve hot. Garnish with shredded cheese (optional).
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 208 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 28 mg |
| Sodium | 72 mg |
| Carbohydrates | 31 g |
| Dietary Fiber | 5 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Vitamin D | N/A |
| Calcium | 56 mg |
| Iron | 2 mg |
| Potassium | N/A |
U.S. Department of Agriculture. MyPlate Kitchen Website. Shepherd’s Pie. Recipe source: Oklahoma Nutrition Information and Education ONIE Project. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.