Turkey and Zucchini Shepherd's Pie
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.