Best Turkey Shepherds Pie With Butternut Squash Recipes

WINTER VEGETABLE SHEPHERD'S PIE

Winter Vegetable Shepherd's Pie image

We seem to eat for comfort during the holidays...but comfort foods aren't necessarily healthy. To make a classic comfort food dish more healthy, I came up with this lovely take: turkey shepherd's pie. It's perfect for putting out on your holiday buffet table. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

3 cups cubed peeled butternut squash (1-inch pieces)
1 large potato, peeled and cut into 1-inch cubes (about 2 cups)
2 medium carrots, thinly sliced
2 cups vegetable broth
1/2 teaspoon plus 3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 pounds ground turkey
1 large onion, chopped
1 tablespoon olive oil
3/4 pound sliced fresh mushrooms
3 garlic cloves, minced
1/2 cup white wine
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups frozen peas (about 8 ounces)

Steps:

Preheat oven to 350°. Place first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper., In 2 batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan., In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through., Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 314 calories, Fat 11g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 654mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

TURKEY SHEPHERD'S PIE

Turkey Shepherd's Pie image

We live way out in the county, and the nearest grocery store is 25 miles away. So I've become quite skilled at turning leftovers into second-time-around successes like this. -Linda Howe, Jackman, Maine

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4-5 servings.

Number Of Ingredients 6

Ingredients

2 cups cubed cooked turkey
3/4 cup turkey gravy
1 cup shredded carrots
2 cups prepared stuffing
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups warm mashed potatoes

Steps:

In a greased 2-qt. baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake, uncovered, at 325° for 45-50 minutes or until edges of potatoes are browned.

Nutrition Facts : Calories 407 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1133mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

BUTTERNUT SQUASH SHEPHERD'S PIE

Butternut Squash Shepherd's Pie image

Fall is when Canadians start looking for hearty comfort food. But dishes that warm the soul don't have to be the calorie bomb we often expect. Rose Reisman, cookbook author and renowned healthy living advocate, serves up a new take on a family favourite, with only 270 calories and a healthy 25.6g of protein per serving.

Provided by Mary Jenny

Categories < 60 Mins

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb extra lean ground beef
1 1/2 cups finely diced onions
3/4 cup frozen edamame
3/4 cup tomato sauce
3/4 cup carrot, finely diced
1/3 cup chicken broth
2 teaspoons garlic, crushed
1 1/2 tablespoons all-purpose flour
1 1/2 tomato paste
1 tablespoon mazola corn oil
1 teaspoon dried basil
1 1/2 lbs butternut squash or 1 1/2 lbs acorn squash, cut into cubes
3/4 cup shredded aged white cheddar cheese
3 tablespoons grated parmesan cheese
2 tablespoons mazola corn oil
1 pinch salt and pepper

Steps:

Preheat oven to 350°F. Lightly coat a 9-inch square baking dish and a large baking sheet with cooking spray.
Place a large nonstick skillet, lightly coated with cooking spray, over medium-high heat. Add oil and onion and sauté for 3 minutes. Add garlic and carrots and sauté for 3 minutes. Add ground beef and sauté for 5 minutes or until no longer pink, breaking up the meat as it cooks.
Add flour and cook for 1 minute. Add tomato paste, stock, tomato sauce, basil, salt and pepper. Cover and cook on low heat for 3 minutes or until thickened. Add edamame and cook for one minute. Place in baking dish.
While meat mixture is being prepared, place squash onto baking sheet and roast for 25-30 minutes, until just tender. Place in a bowl and mash, adding corn oil, grated parmesan, salt and pepper. Spoon over meat filling, sprinkle with cheese and bake for 5 minutes.
Full nutritional information and more recipes by Rose Reisman are available at www.makegood.ca.

Nutrition Facts : Calories 242.5, Fat 10.1, SaturatedFat 4, Cholesterol 46.6, Sodium 292.4, Carbohydrate 19.4, Fiber 4, Sugar 4.8, Protein 20.3