I loved this hearty chicken Shepherd’s pie casserole recipe from Good Housekeeping Magazine with creamy sweet potatoes, tender turnips and vegetables, and crumbly ground turkey.
The curry really added another dimension to the typical shepherd’s pie. This truly was a casserole worth making, and I don’t make casseroles, so that’s really saying something.
There really isn’t anything I would do to this dish to improve it. The leftovers froze and reheated perfectly, and the flavor was even better the next day.
This is a healthy dish well worth making, however, it made a ton! If you are cooking for two, cut the recipe in half, unless you want to be eating it for a month.
- 5 medium (12-ounce) sweet potatoes
- 2 tablespoon(s) vegetable oil
- 2 pound(s) ground turkey or chicken
- 2 teaspoon(s) salt
- 1/3 cup(s) all-purpose flour
- 1 tablespoon(s) curry powder
- 1 can(s) (14- to 14 1/2-ounce) chicken broth
- 1 1/2 pound(s) carrots, peeled and chopped
- 1 1/2 pound(s) parsnips, peeled and chopped
- 1 medium onion, chopped
- 1 tablespoon(s) grated peeled fresh ginger
- 1 package(s) (10-ounce) frozen peas
- 1 cup(s) reduced-fat (2%) milk, warmed
- 2 tablespoon(s) margarine or butter
- 1. Pierce potatoes all over with fork and microwave on for 15 until tender.
- 2. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add turkey, season with salt, and cook 5 until no longer pink, stirring and breaking up turkey with side of spoon.
- 3. Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2 1/2- to 3-quart glass or ceramic baking dishes and spread evenly.
- 4. Preheat oven to 375 degrees F. Wipe skillet dry and add remaining 1 tablespoon oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender. Stir in ginger, frozen peas, and 1/2 teaspoon salt. Divide vegetable mixture between the casseroles, spreading evenly over turkey mixture.
- 5. Cut potatoes in half and scoop flesh from skins into large bowl. Mash potatoes. Stir in milk, margarine, and 1 teaspoon salt; mash until well blended. Spread potatoes over vegetables.
- 6. Bake pies uncovered, 35 to 40 minutes or until top is browned
What’s good for me in this dish?
Sweet potatoes are high in vitamins A, and C, as well as manganese and copper. They are antioxidant rich, and a powerful anti-inflammatory helpful for reducing symptoms of asthma, osteoarthritis, and rheumatoid arthritis.
Carrots are very high in vitamin A which promotes eye health. They also contain vitamins K and C. They are a terrific source of antioxidant compounds that protect against cardiovascular disease and some cancers.
Total Fat 12g
Saturated Fat 3g
Total Carbohydrate 47g
Dietary Fiber 9g
Weight Watchers Points 9
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.