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Shepard's Pie with Buttermilk Potatoes Recipe

   
 

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     Shepard's Pie with Buttermilk Potatoes

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   25

Ingredients
1 lb Yukon Gold potatoes, cut into 2 inch chunks
1 clove garlic whole, plus 1 tsp garlic minced
2/3 cup buttermilk
1 tbsp chives, chopped
salt and pepper to taste
4 tsp olive oil, divided
1 lb lean ground turkey breast
1 yellow onion, finely chopped
3 medium carrots, halved and cut into half moons
 
1 celery stalk, diced
1 tsp fresh rosemary, chopped
1 cup low-sodium chicken broth
1 tbsp tomato paste
1/2 cup frozen peas

Instructions
Preheat oven to 375.
Bring potatoes and whole garlic clove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 15 to 20 minutes, then drain well. Mash potatoes and garlic with a potato masher, ricer or food mill until smooth. Add buttermilk and chives and season with salt and pepper. Set aside.
Meanwhile, heat 1 tsp oil in a large nonstick skillet over medium-high. Add turkey and cook, stirring often and breaking meat into small pieces with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside.
Heat 2 tsp oil in skillet over same heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add reserved turkey, broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an even layer. Run a fork over top of potatoes in a crosshatch pattern or swirl with a spatula or the back of a spoon. Brush top with remaining 1 tsp oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. Let stand 5 minutes before serving.
Serving Suggestions
Per 1 1/2 cup serving- 160 calories; 4 g fat; 10 g carbs; 20 g protein


Originally Submitted
4/8/2011





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