As an, er, “alcohol enthusiast” of Irish decent I pretty much subscribe to the philosophy that St. Patrick’s is amateur night. However, as I’ve gotten older I’ve realized that observance of the holiday doesn’t have to be just green beer and pinching.
Celebrate St. Patrick’s Day with this simple, lightened up Shepherd’s Pie is made with turkey rather than the traditional lamb and topped with my favorite skinny mashed potatoes. It’s a great way to add a little Irish to your day while still doing good things for your body.
Of course, you don’t need a special holiday to enjoy this simple, healthy meal. I recently started a new job that has me working crazy hours and loved being able to prepare this on a weekend and heat it up after work later in the week. This comforting casserole is so filling, you’ll never believe a serving has fewer than 200 calories.
- 1 lb Yukon Gold potatoes
- 1/2 medium head cauliflower, broken into florets (about 1/2-3/4 lbs)
- 1/4 c fat-free sour cream
- 2 tbs chicken stock
- 1 tbs skim milk
- salt and freshly ground black pepper
- 1 lb lean ground turkey
- 1 tsp oil
- 1 medium onion, diced
- 1 celery stalk, chopped
- 2 cloves garlic, diced
- 8 oz mushrooms, diced
- 10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
- 2 tbsp flour
- 1 cup chicken broth broth
- 1 tbs tomato paste
- 1 tbs Worcestershire sauce
- 1 tsp freshly chopped rosemary leaves
- 1 tsp freshly chopped thyme leaves
- salt and lots of freshly ground black pepper
Preheat oven to 400°.
Cut potatoes into large chunks, place in a large pot, and cover with cold, salted water. Bring to a boil over high heat and simmer until soft, about 25-30 minutes. Drain in a colander and set aside.
Meanwhile, bring another large pot of salted water to a boil and add cauliflower. Boil until very soft, about 20 minutes. Drain in a colander (same colander is fine) and set aside.
When potatoes are cool enough to handle, remove the peels.
Using a potato ricer, press potato and cauliflower back into one of the large pots over low heat. When working on the cauliflower, do a first, gentle press over a bowl or sink to remove the excess water first.
Add chicken stock, sour cream, and milk. Whip with a handmixer or stir to combine. Season to taste.
Brown the ground turkey in oil in a large pan over medium heat. Season with salt and pepper. When cooked, transfer turkey to a bowl and set aside.
Add onion to the pan and saute until soft, about 2-4 minutes. Add garlic, mushrooms and celery and saute until onions are translucent and mushrooms have released their juices, about 5 minutes more. Stir in flour and cook another minute. Add frozen vegetables, broth, tomato paste, Wocestershire sauce, herbs and cook turkey. Season assertively with salt and pepper and simmer 5-10 minutes.
Assemble the Pie
Spread the mixture on the bottom of a casserole dish. Top with the mashed potato mixture being sure not to make it too smooth. Sprinkle with paprika.
Bake until potatoes are golden, about 20 minutes.
Let cool 10-15 minutes before serving.
Total Fat 5.1g
Saturated Fat 1.4g
Trans Fat 0.0g
Total Carbohydrates 22.2g
Dietary Fiber 4.8g
Weight Watchers Points: 4