Shepherd’s Pie with Garlic Mash

Name: Shepherd’s pie with garlic mash
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 lb potatoes (yellow fleshed, peeled and chopped); 6 cloves garlic; 1 can kidney beans (white, drained and rinsed); 1/2 cup milk (skim, warmed); 1 tsp canola oil; 1 onion (chopped); 1 carrot (chopped); 1 stalk celery (chopped); 1 pkg turkey (lean, ground); 1 tsp thyme (dried, leaves); 1/4 tsp pepper (fresh ground); 2 tbsp flour (all purpose); 2 cups beef broth (sodium reduced); 1 tbsp tomato paste; 2 tsp Worcestershire sauce; 2 bay leaves

Jan 5, 2015

Shepherd’s pie with garlic mash

Always a family favourite, this recipe bumps up the fibre while keeping the comfort feel of traditional shepherd’s pie. For a more intense garlic mash, use 2 heads of roasted garlic.

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Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Servings servings

Calories 334 kcal

Ingredients

1 lb potatoes yellow fleshed, peeled and chopped
6 cloves garlic
1 can kidney beans white, drained and rinsed
1/2 cup milk skim, warmed
1 tsp canola oil
1 onion chopped
1 carrot chopped
1 stalk celery chopped
1 pkg turkey lean, ground
1 tsp thyme dried, leaves
1/4 tsp pepper fresh ground
2 tbsp flour all purpose
2 cups beef broth sodium reduced
1 tbsp tomato paste
2 tsp Worcestershire sauce
2 bay leaves

Instructions

Cover potatoes and garlic with water in a pot and bring to the boil. Cook for about 15 minutes or until potatoes are very tender. Add beans and return to the boil for 1 minute. Drain well and return to pot.
Using a potato masher, add milk and mash potatoes and beans until smooth; set aside and keep warm.
In a large nonstick skillet, heat oil over medium heat and cook onion, carrot and celery for about 5 minutes or until softened. Add turkey, thyme and pepper; cook, stirring for about 4 minutes or until turkey is browned.
Add flour and cook, stirring until flour is absorbed. Add broth, tomato paste, Worcestershire and bay leaves; bring to a boil. Reduce heat and simmer, stirring occasionally for about 8 minutes or until thickened.
Remove bay leaves and pour mixture into an 8 cup (2 L) casserole dish. Spoon potato mixture over top to cover evenly.
Bake in a preheated 400 F (200 C) oven for about 20 minutes or until potatoes are lightly golden and filling is bubbling.