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French Onion Turkey Shepherd's Pie

 French Onion Turkey Shepherd's Pie
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
4 ServingsPrep: 40 min. Bake: 30 min.

Ingredients

  • 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

Directions

  • 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.

2 of 2

French Onion Turkey Shepherd's Pie (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1-1/4 cups equals 360 calories, 9 g fat (2 g saturated fat), 58 mg cholesterol, 803 mg sodium, 32 g carbohydrate, 4 g fiber, 37 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.