WetLeather Recipe Database - food for bikers

Name:	Shepherd's Pie	Contributor:	Angela Barkes
Description:	low-fat version from Coleman's Mustard page	Posted:	1998-02-12
Key words:	turkey, potatoes	Category:	Main Dishes
ID:	401	Updated:	2006-04-06 23:19:40
Ingredients:	I have included the recipe as written and in parens noted my changes that I made to the recipe. 2 lb russet potatoes 2 Tbsp fat-free chicken broth 1 large onion, chopped (omitted cuz the house chef does not prefer onions; they weren't missed) 2 cloves minced garlic 1/2 c chopped celery 8 oz sliced mushrooms 1-1/2 lb Ground Skinless Turkey Breast (I bought extra lean) 2 tsp dried sage 1 tsp dried thyme 1/2 tsp dry marjoram 1/2 tsp Colman's Mustard (I did not have Colmen's, so I used prepared dijon w/horshradish) 8 oz carrots, (about 2 large) shredded 1/2 c chopped parsley 1 c fat-free chicken broth 1/4 c 1% lowfat milk 1/2 c Fleischmann's margarine (I did not use milk or margarine for the potatoes and used the rest of the chicken broth to mash the potatoes) 1/4 tas white pepper (I used cracked black pepper) 1 tsp salt (I also used non-fat grated cheese for the top before baking)
Preparation:	Place whole unpeeled potatoes in a 3-qt pan and add enough water to cover. Bring to a boil over high heat; then reduce heat, cover, and boil gently until potatoes are tender throughout when pierced, about 30 minutes. Meanwhile, heat 2 Tbsp chicken broth in a non-stick dutch oven over medium-high heat. Add onion, garlic, celery, mushrooms; cook, stirring often, until onion is soft, about 7 minutes. Add turkey and cook, stirring often, until no longer pink, about 5 minutes. Add sage, thyme, marjoram, and mustard, cook for 1 minute. Add carrots, parsley, and broth. Bring to a boil over high heat, then boil until liquid has evaporated, about 10 minutes. Transfer to a 2.5 liter souffle dish or a 3-qt casserole. Drain potatoes (DO NOT COOL IN WATER); peel and mash with milk, butter, salt and pepper. Spread over turkey mixture. Bake, uncovered, in a 375F oven until lightly browned, about 20 minutes.
Notes:	This freezes great and warms up beautifully.
Equipment:	souffle dish or casserole