Your holiday is over, and now are looking at a bowl full of turkey meat. What to do? Make this great Turkey Shepard Pie. By using low fat milk and sour cream, this version of Shepard Pie has less fat than a traditional version. If you have left over mashed potatoes, use them as your topping instead of making new ones!
- 1 1/2 lb russet potatoes (about 4 small)
- peeled and cut into large pieces
- (you can also use some left over mashed potatoes if you have them)
- 1 1/2 tablespoons low fat sour cream
- 2 to 3 tablespoons vegetable or chicken stock
- one tablespoon chopped fresh chives
- 2 tablespoons olive oil
- 1 large leek, white and light green parts, thinly sliced and rinsed well
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves, chopped
- 1/4 teaspoon dried sage or 1 teaspoon chopped fresh sage
- 2 medium carrots, peeled and sliced into 1/4 inch rounds (about one cup)
- 2 medium turnips diced small
- 1/2 cup fresh or frozen peas
- 1/2 cup fresh or frozen green beans, cut into 1/2 inch pieces
- 4 cloves of garlic, smashed with the flat part of yoru knife
- 1 cup of low sodium vegetable or chicken broth, divided
- 1/2 cup torn kale leaves
- 2 cups of chopped left over turkey
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup low fat milk
- 1 tablespoon chopped fresh chives
Preheat the oven to 375 degres. Place potatoes in a large pot filled with enough cold water to just cover them. Bring water to a boil, cover and reduce heat to low. Simmer until fork tender. Drain potatoes and place in a bowl. Add 2 tablespoons broth, 1 1/2 tablespoons of low fat sour cream, chives and some salt to taste. Coarsely “mash” with a potato masher (you can also use left over mashed potatoes for the potato topping)
In a large Dutch oven, add the olive oil. Add the leek and saute until softened. Add teh carrot,s turnips peas, green beans and garlic and saute for about 8 more minutes. Stir occasionally. Pour 1/2 cup of broth into pot, scraping brown bits from the bottom as the broth evaporates.
Add the torn kale, thyme and sage. Place in a mixing bowl. Add the turkey. Season with salt and pepper to taste.
Make the sauce- In a small saucepot, melt the butter. Whisk in the flour to make a “roux”. Add the milk and remaining 1/2 cup stock and cook on low until sauce thickens. Whisk in the remaining sour cream. Remove from heat and season with salt and pepper to taste.
Fold into the vegetable/turkey mixture.
Place the vegetable/turkey mixture into a 10-inch pie plate that has been sprayed with nonstick food spray such as PAM. Spread potatoes over the top of the vegetables/turkey. Bake until topping begins to brown….about 25 minutes.