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Shepherd's Pie

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Shepherd's Pie
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  • Makes: 6 Servings

This Shepherd's pie recipe is a twist on the classic comfort food. Using frozen veggies helps you get it on the dinner table quickly.

Ingredients

  • 2 potatoes, large with skin, diced
  • 1/3 cup milk, skim
  • 1/2 pound ground turkey, 85% lean
  • 2 tablespoon flour
  • 1 package frozen mixed vegetables (10 ounces)
  • 1 caldo de verduras, baja en sodio
  • queso rallado (opcional)

Directions

1. Place diced potatoes in saucepan. Cover with water and bring to a boil. Reduce heat and simmer (about 15 minutes).

2. Drain potatoes and mash. Stir in milk and set aside.

3. Preheat oven to 375°F.

4. Brown turkey in a large skillet. Stir in flour and cook for 1 minute, stirring constantly.

5. Add vegetables and broth. Bring to a slow boil.

6. Spoon vegetable/meat mixture into an 8-inch square baking dish. Spread potatoes over mixture. Bake 25 minutes.

7. Serve hot. Garnish with shredded cheese (optional).

Notes

Source: ONIE Project - Oklahoma Nutrition Information and Education.

Nutrition Information

Serving Size: 1/6 of recipe
Nutrients Amount
Calories 208
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 28 mg
Sodium 72 mg
Total Carbohydrate 31 g
Dietary Fiber 5 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 11 g
Vitamin D -404 mcg
Calcium 56 mg
Iron 2 mg
Potassium -404 mg
N/A - data is not available
Nutrients Amount
Calories 208
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 28 mg
Total Carbohydrate 31 g
Dietary Fiber 5 g
Total Sugars 4 g
Added Sugars 0 g
Protein 11 g
Minerals
Calcium 56 mg
Potassium -404 mg
Sodium 72 mg
Copper -404 mcg
Iron 2 mg
Magnesium -404 mg
Phosphorus -404 mg
Selenium -404 mcg
Zinc -404 mg
Vitamins
Vitamin A -404 mcg RAE
Vitamin B6 -404 mg
Vitamin B12 -404 mcg
Vitamin C 26 mg
Vitamin D -404 mcg
Vitamin E -404 mg
Vitamin K -404 mcg
Folate -404 mcg DFE
Thiamin -404 mg
Riboflavin -404 mg
Niacin -404 mg
Choline -404 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

CMP Food Groups
MyPlate Food Groups
Vegetables
1 cups
Grains
1/4 ounces
Protein Foods
3/4 ounces

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