Veggie Loaded Shepherd's Pie
This comforting but lightened up version of the original recipe will be a hit any cold night of the year!
Servings: 6 servings
Calories: 282kcal
Ingredients
- 2 tablespoon Olive Oil
- 1 Onion Chopped
- 2 Carrots Chopped
- 1 Zucchini Shredded
- 4 Garlic Cloves
- 1 LB Ground Turkey
- ½ teaspoon Dried Rosemary
- 1 TB Dried Oregano
- 2 TB Flour
- 1 cup Chicken Broth
- ¼ cup White Wine I used Pinot Grigio
- 3 cups Leftover Mashed Potatoes
Instructions
- Heat up your mashed potatoes to soften them. Set that aside.
- Put the olive oil in a cast iron skillet and place over medium heat. Add the onions, carrots, and shredded zucchini. Cook that for 5 minutes until the carrots start to soften and the onions become translucent. Add the garlic cloves and the turkey. Cook that until the turkey is completely cooked, about 10 minutes.
- Once the turkey is cooked and no longer pink, add the herbs and flour. Cook the flour for a few minutes until it starts to brown just a little. Add the broth and the wine. Cook that over low heat allowing the mixture to bubble for 5 minutes.
- Top the turkey mixture with the leftover potatoes and add more shredded cheese on top. Put the cast iron skillet in the oven and allow the cheese to just start to bubble and brown. Once the cheese has browned, take it out and enjoy immediately.
Notes
- You can make this shepherd's pie ahead of time and leave it in the refrigerator. When you are ready to bake it simply add it to a preheated oven and bake for 30 minutes.
- Keep leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 282kcal | Carbohydrates: 33g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 100mg | Potassium: 792mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3499IU | Vitamin C: 33mg | Calcium: 46mg | Iron: 2mg