LIGHT SHEPHERD'S PIE
This is great tasting and healthy! This will make 4 - 8"x8" pans. If you are not concerned with the fat it taste great to add some shredded Parmesan or cheddar to the top of it before you bake. I use instant potatoes for the convenience factor, but real mashed potatoes taste even better! Note: The amount of instant potatoes may vary by brand. Enough instant potatoes should be prepared for 16 servings.
Provided by Jadelabyrinth
Categories One Dish Meal
Time 1h10m
Yield 4-6 pieces per pan, 16-24 serving(s)
Number Of Ingredients 13
Steps:
- In a 3 quart pan, cook turkey and onion over medium heat until meat is no longer pink; drain.
- Stir in the mixed vegetables, gravy, 1 teaspoon salt, sage, thyme, rosemary and pepper.
- Transfer to 8"x8" pans coated with nonstick cooking spray.
- Prepare the instant potatoes with water, milk, butter and remaining salt.
- Spread over meat mixture.
- Store in the refrigerator for no longer than one day (or freeze).
- To freeze it: cool completely and place each pan in it's own labeled 1 gallon freezer bag. Freeze.
- If frozen, thaw pan overnight in refrigerator.
- Bake, uncovered, at 375° for 40 minutes or until heated through.
Nutrition Facts : Calories 292.2, Fat 13, SaturatedFat 3.5, Cholesterol 69.8, Sodium 865.9, Carbohydrate 23, Fiber 2.8, Sugar 3.9, Protein 20.8
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