Southwest Turkey & Bacon Shepherd’s Pie

Southwest Turkey & Bacon Shepherd’s Pie
Serves 4
This lean version of shepherd’s pie has a tex-mex twist thanks to Southwest flavours. The sweet potato adds a touch of sweetness, which complements the dish. Serve with a simple green salad for a complete weeknight meal.
Write a review
Print
787 calories
62 g
182 g
40 g
48 g
13 g
606 g
1283 g
13 g
1 g
22 g
Nutrition Facts
Serving Size
606g
Servings
4
Amount Per Serving
Calories 787
Calories from Fat 356
% Daily Value *
Total Fat 40g
61%
Saturated Fat 13g
65%
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 14g
Cholesterol 182mg
61%
Sodium 1283mg
53%
Total Carbohydrates 62g
21%
Dietary Fiber 9g
36%
Sugars 13g
Protein 48g
Vitamin A
365%
Vitamin C
117%
Calcium
18%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Topping
  1. 1 lb (500 g) Yukon Gold potatoes, peeled and chopped
  2. 1 lb (500 g) sweet potatoes, peeled and chopped
  3. 1/4 cup (60 mL) milk
  4. 3 tbsp (45 mL) butter
  5. 1/2 tsp (2 mL) salt
  6. 1/4 tsp (1 mL) freshly ground pepper
Meat Filling
  1. 1 tbsp (15 mL) vegetable oil
  2. 4 slices Ontario side bacon, chopped
  3. 1 1/4 lb (625 g) lean ground Ontario turkey
  4. 1/2 tsp (2 mL) salt
  5. 1/4 tsp (1 mL) freshly ground pepper
  6. 1 onion, finely chopped
  7. 1 stalk celery, finely chopped
  8. 1 red pepper, finely chopped
  9. 2 cloves garlic, finely chopped
  10. 1 tbsp (15 mL) chili powder
  11. 1 tsp (5 mL) cumin
  12. 1/2 tsp (2 mL) ground coriander
  13. 1/2 tsp (2 mL) dried oregano
  14. 2 tbsp (30 mL) all-purpose flour
  15. 1 1/4 cup (300 mL) chicken broth
  16. 1 tbsp (15 mL) Worcestershire sauce
  17. 1 tbsp (15 mL) Dijon mustard
  18. 1 tsp (5 mL) brown sugar
  19. 1 cup (250 mL) corn
  20. 1/4 cup (60 mL) chopped cilantro
Instructions
  1. Topping: Cook Yukon Gold and sweet potatoes in a saucepan of salted boiling water set over medium heat. Cook for 15 to 18 minutes or until tender. Drain well and mash. Add milk, butter, salt and pepper.
  2. Meanwhile. Preheat oven to 400°F. Heat oil in an ovenproof 10-inch (25 cm) skillet set over medium heat. Cook bacon, for 5 to 8 minutes or until golden. Increase heat to medium-high.
  3. Crumble in turkey. Season with salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes or until golden brown.
  4. Add onion, celery, red pepper, garlic, chili powder, cumin, coriander and oregano. Cook stirring for 5 to 8 minutes or until vegetables start to soften.
  5. Sprinkle in flour. Cook, stirring for 2 minutes. Stir in chicken broth, Worcestershire sauce, mustard and brown sugar. Bring to a simmer. Cook, stirring for 5 to 8 minutes or most of the liquid as evaporated. Stir in corn and cilantro.
  6. Spoon topping over filling; smooth top. Bake for 30 to 35 minutes or until filling is bubbly and topping is hot and golden.
Notes
  1. You can make this in a 9-inch glass baking dish if you prefer. Make ahead: Assemble earlier in the day and refrigerate until ready to bake.
  2. Per Serving: Calories 494, Fat 24.5 grams, Cholesterol 130 mg, Sodium 846 mg, Carbohydrates 34 grams, Fibre 5 grams, Sugar 7 grams, Protein 35 grams.
beta
calories
787
fat
40g
protein
48g
carbs
62g
more
Carptor - Your Path To Local Foods http://www.carptor.com/

No Comments Yet.

Leave a comment