This lighter twist on a classic shepherd’s pie utilizes lower-carb rutabagas instead of potatoes and lean ground turkey instead of beef but doesn’t skimp on flavor.
- 2 lbs rutabagas (yellow turnips), peeled and cut into ¾-inch chunks
- 3 tbsp olive oil, divided
- 1 medium onion, finely chopped
- 1 (16 oz) pkg Nature's Promise® Ground Turkey Breast
- ½ (16 oz) bag frozen mixed vegetables, thawed
- 1 tbsp all-purpose flour
- 2 tbsp tomato paste
- ¼ cup 2% milk
- Finley chopped parsley, to garnish
- To a large pot, add the rutabagas and enough water to cover by 1 inch. Season generously with salt. Partially cover and heat to a boil on high. Reduce heat and simmer, partially covered, 30 min., until very tender.
- Meanwhile, in a 12-inch nonstick skillet, heat 2 tbsp oil on medium-high. Add the onion and cook 8 min., until golden, stirring often. Add the turkey and cook 5 min., breaking up meat with back of wooden spoon. Season with salt and pepper. Add the mixed vegetables and cook 2 min., stirring occasionally.
- Sprinkle the flour over turkey and vegetables. Cook 2 min., stirring constantly. Whisk together the tomato paste and ¾ cup water. Add to skillet. Heat to a simmer, stirring often. Simmer until mixture thickens. Remove from heat and season with salt and pepper to taste.
- Drain rutabagas well and transfer to a food processor. Let cool slightly. Then add the milk and remaining 1 tbsp oil. Pulse until smooth, stopping and stirring occasionally. Season with salt to taste. Spoon over turkey mixture and spread into even layer. Garnish with the parsley.
If the skillet is oven-safe, broil the shepherd’s pie 3–5 min. for extra color before garnishing with parsley.
This recipe is
- Nut Free
- In Season
- guiding star
- January 2021
- Egg Free