In this healthier version of a traditional recipe, I punch up the flavor of turkey with caramelized onions and brandy, cut saturated fat with heart-healthy canola oil, and save a few calories for a sprinkling of gooey cheese. Serve with a side of lemony green beans and everyone’s happy! —Jennifer Beckman, Falls Church, Virginia
- 1 pound potatoes, peeled and cubed
- 2 large onions, peeled, halved and thinly sliced
- 1/2 teaspoon salt, divided
- 1 tablespoon canola oil
- 2-1/4 cups reduced-sodium beef broth, divided
- 1/4 teaspoon pepper
- 1 pound extra-lean ground turkey
- 2 tablespoons all-purpose flour
- 2 tablespoons brandy or additional reduced-sodium beef broth
- 1 tablespoon stone-ground mustard
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
- 1/3 cup shredded Gruyere or Swiss cheese
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Meanwhile, in a large skillet, saute onions and 1/4 teaspoon salt in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown.
- Drain potatoes. Mash with 1/4 cup broth and pepper; set aside and keep warm.
- In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Add the flour, brandy, mustard, Worcestershire sauce and remaining broth and salt. Cook and stir for 5-7 minutes or until thickened. Stir in peas and onion mixture.
- Transfer to a 1-1/2-qt. baking dish coated with cooking spray; spread with potato mixture. Bake, covered, at 375° for 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until golden brown. Yield: 4 servings.
Originally published as French Onion Turkey Shepherd's Pie in Healthy Cooking February/March 2012, p31
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