Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield 6 servings

Ingredients

  • 1 lb potatoes yellow fleshed, peeled and chopped
  • 6 cloves garlic
  • 1 can kidney beans white, drained and rinsed
  • 1/2 cup milk skim, warmed
  • 1 tsp canola oil
  • 1 onion chopped
  • 1 carrot chopped
  • 1 stalk celery chopped
  • 1 pkg turkey lean, ground
  • 1 tsp thyme dried, leaves
  • 1/4 tsp pepper fresh ground
  • 2 tbsp flour all purpose
  • 2 cups beef broth sodium reduced
  • 1 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 2 bay leaves

Instructions

  • Cover potatoes and garlic with water in a pot and bring to the boil. Cook for about 15 minutes or until potatoes are very tender. Add beans and return to the boil for 1 minute. Drain well and return to pot.
  • Using a potato masher, add milk and mash potatoes and beans until smooth; set aside and keep warm.
  • In a large nonstick skillet, heat oil over medium heat and cook onion, carrot and celery for about 5 minutes or until softened. Add turkey, thyme and pepper; cook, stirring for about 4 minutes or until turkey is browned.
  • Add flour and cook, stirring until flour is absorbed. Add broth, tomato paste, Worcestershire and bay leaves; bring to a boil. Reduce heat and simmer, stirring occasionally for about 8 minutes or until thickened.
  • Remove bay leaves and pour mixture into an 8 cup (2 L) casserole dish. Spoon potato mixture over top to cover evenly.
  • Bake in a preheated 400 F (200 C) oven for about 20 minutes or until potatoes are lightly golden and filling is bubbling.
Estimated Cost Per Serving:
Nutrition Facts
Shepherd’s pie with garlic mash
Calories
334
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Carbohydrates
 
33
g
11
%
Fibre
 
7
g
29
%
Sugars
 
3
g
3
%
Protein
 
32
g
64
%
Cholesterol
 
109
mg
36
%
Sodium
 
444
mg
19
%
Potassium
 
803
mg
23
%
*5% or less is a little, 15% or more is a lot

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