Thursday, February 14, 2013

Shepard's Pie and Moving Boxes

Ok last Skinny Taste recipe for the week - I promise. Made one more last night and it was great. If you love pot pie, this was a nice alternative without the pie crust topping. This one was made with mashed sweet potato topping.

This one is good but not amazing, like the Cajun Chicken.

Here's the recipe:

Sweet Potato Turkey Shepherd's
Servings: 6 • Size: 1 pie • Old Points: 5 pts • Points+: 6
Calories: 250 • Fat: 6 g • Carb: 34 g • Fiber: 6 g • Protein: 16.5 g • Sugar: 3 g
Sodium: 304 mg  (without salt)
For the potatoes:
  • 1-1/2 lbs sweet potatoes, peeled, diced
  • 3 cloves garlic
  • 1/2 cup 1% milk
  • 1/4 cup fat free chicken broth*
  • 2 tbsp reduced fat sour cream
  • salt and pepper to taste

For the filling: 
  • 1 lb 93% lean ground turkey
  • 1 tsp olive oil
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 1 parsnip, diced
  • 2 cloves garlic, diced
  • 8 oz mushrooms, diced
  • 10 oz frozen mixed vegetables 
  • 2 tbsp flour (leave out to make gluten-free)
  • 1 cup fat-free low-sodium chicken broth*
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly chopped rosemary
  • salt and pepper
  • paprika
Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper. 
Preheat oven to 400°F.
In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes. 
In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

In other news, this whole moving thing is really happening....

I went over to Falletti's yesterday,  THE grocery store that we have been giving all our money to for the past 5 years. I asked them for some boxes and they said YES. So, I started packing up stuff we don't use like books and wedding gifts like serving platters that we've had no room for. So exciting!!!

We are having the realtor come over on Tuesday to check the place out and see what needs to be fixed. She is so cool. She said, "Let me take a look and tell you what to do to get your entire security deposit back." I thought for sure they would just come in and say here's half your deposit for all of the holes you guys made. So, that is pretty nice of them!! 

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