Turkey Shepherd's Pie
Traditionally made with lamb or mutton, shepherds pie works equally well slow-cooked with turkey and frozen vegetables. Dried thyme infuses an herbal note in this Turkey Shepherd's Pie.
Recipe from Better Homes and Gardens
12 ounces turkey breast tenderloin or skinless, boneless chicken breast halves
1 10 ounce package loose-pack frozen mixed vegetables
1 12 ounce jar turkey or chicken gravy
1 teaspoon dried thyme, crushed
1 20 ounce package refrigerated mashed potatoes
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If cooking on low-heat setting, turn to high-heat setting.
Using a spoon, drop mashed potatoes into 8 small mounds on top of turkey mixture. Cover and cook for 10 minutes more. To serve, in each of 4 shallow bowls spoon some of the turkey mixture and two of the potato mounds. Makes 4 servings.
Per Serving: cal. (kcal) 297, Fat, total (g) 5, chol. (mg) 51, sat. fat (g) 1, carb. (g) 33, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 0, pro. (g) 27, vit. A (IU) 3595.68, vit. C (mg) 31.89, Thiamin (mg) 0.15, Riboflavin (mg) 0.21, Niacin (mg) 9.48, Pyridoxine (Vit. B6) (mg) 0.47, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 781, Potassium (mg) 419, calcium (mg) 50.48, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet