Turkey and Zucchini Shepherd's Pie

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Prep Time 15 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Dishes
Servings 4
Calories 378 kcal

Nutrition

Calories: 378 kcalCarbohydrates: 62 gProtein: 39 gFat: 20 gSaturated Fat: 16 gCholesterol: 67 mgSodium: 419 mgFiber: 16 gSugar: 15 gVitamin A: 80.475 IUCalcium: 162 mgIron: 21 mg

Ingredients
  

  • 1-1/2 lbs potatoes peeled and sliced
  • 1 tsp olive oil
  • 1 lb ground turkey
  • 1 whole Leeks white/green parts, cleaned and sliced 1"
  • 1 whole carrot diced
  • 1 whole medium zucchini diced
  • 3 whole Garlic cloves minced
  • 1 cup frozen corn kernels
  • 1 cup defatted beef broth
  • 1 tbsp tomato paste
  • 1 tbsp cornstarch
  • 1/2 tsp dried rosemary
  • ½ teaspoon dried thyme
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
  • 1 cup buttermilk
  • 1 tsp butter
  • 1 pinch salt to taste
  • 1 pinch white pepper to taste

Instructions 

  • Bring potatoes to boil in salted water to cover. Boil until tender, about 10 minutes. Drain and set aside.
  • Meanwhile, in large ovenproof nonstick or cast-iron skillet, heat oil over medium-high heat. Add turkey and sauté for about 5 minutes, until turkey is mostly browned. Add leek and carrot and sauté for 2 to 3 minutes, until leek is limp. Add zucchini and garlic and sauté for another minute. Stir in corn and reduce heat to low.
  • In small bowl, combine beef broth, tomato paste, cornstarch and herbs. Mix well. Stir into skillet. Increase heat to medium-high and cook, stirring frequently, until mixture thickens, 1 to 2 minutes. Cook for another minute, then remove from heat. Season with salt and pepper.
  • Preheat broiler.
  • Mash potatoes in medium bowl. Whip in buttermilk and butter. Add salt and white pepper.
  • Spoon mashed potatoes over turkey mixture in skillet, smoothing top. Place under broiler and broil until browned on top, 5 to 8 minutes. Let stand for 5 minutes before serving.
Keyword Poultry
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