Lunch or Dinner
Turkey Shepard's Pie
Turkey Shepherd’s Pie
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes 4 servings
Each serving contains: 1 protein, 1 carb, 1/2 veg, 1 fat
Ingredients:
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes 4 servings
Each serving contains: 1 protein, 1 carb, 1/2 veg, 1 fat
Ingredients:
- 3 Tbsp Butter, divided
- ½ Cup Onion, diced
- 1 Cup Carrots, finely diced
- ½ Cup Celery, diced
- ½ tsp Garlic, minced
- 1 Tbsp All-Purpose Flour
- 1 ½ Cup Chicken Broth
- 1 Cup Peas
- 3 Cups Turkey, cooked and chopped
- Sea Salt and Pepper to taste
- ½ tsp Thyme
- 2 Cups Potatoes, mashed
- 3 Tbsp Dried Cranberries
- Preheat oven to 375 degrees.
- In a medium oven-safe skillet, melt 1 Tbsp Butter over medium-high heat. Add Onion, Carrots, Celery and cook, stirring, until tender (about 15-10 minutes). Add Garlic and cook for 1 more minute.
- Add another Tbsp of Butter to the cooked Vegetables. Add Flour and stir until combined completely. Add Broth and cook, stir until Broth has thickened.
- Stir in Peas and Turkey. Cook until Peas are warmed through. Season with Salt and Pepper to taste. Add Thyme.
- Top with Mashed Potatoes, dab with remaining Butter and sprinkle with Dried Cranberries. Bake for 20 minutes or until Potatoes are heated through.