Although Shepherd’s pie is traditionally made with lamb, this lower calorie recipe puts a fun and healthy twist on this delicious classic.
- 20 ounces frozen shredded hash brown potatoes, thawed (2.5 cups)
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 teaspoon ground thyme
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp. white whole wheat flour
- 2 tablespoon Worcestershire sauce
- 3/4 cup low sodium beef broth
- 1 (10 ounce) package frozen peas and carrots
- salt and pepper to taste
- Place the oven rack in the middle of the oven and pre-heat to 425.
- Spray a 12-cup muffin pan with cooking spray; set aside.
- Divide the shredded potatoes evenly amongst the muffin wells and then press each one into the bottom and up the sides of the pan. Pack the potatoes in tightly.
- Bake the potatoes for 20 – 25 minutes or until they are golden brown and pulling away from the sides of the pan.
- Set aside and lower the oven temperature to 350.
- Heat olive oil in large non-stick pan over a medium heat and add in turkey, salt, pepper, and ground thyme.
- Cook, breaking up the turkey into small crumbles, for about 5 minutes or until the turkey is lightly browned.
- Add in onions and garlic and cook another 5 minutes until veggies are translucent. Sprinkle in flour and mix well.
- Add Worcestershire sauce and chicken broth and bring everything to a simmer. Once the mixture has thickened up add in the peas and carrots and cook until heated through.
- Shut off the heat and scoop the turkey filling into each muffin cup.
- Put back into the oven for 10 minutes.
Serves 12 – Serving Size 1 muffin – Nutrition Per Serving
Calories: 82, Fat: 2.6 g, Carbohydrate: 8.9 g, Fibre: 0.4 g, Sugar: 1 g, Protein: 6 g