We seem to eat for comfort during the holidays...but comfort foods aren't necessarily healthy. To make a classic comfort food dish more healthy, I came up with this lovely take on shepherd's pie. It's perfect for putting out on your holiday buffet table. —Ann Sheehy, Lawrence, Massachusetts
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VERIFIED BY Taste of Home Test Kitchen
- 3 cups cubed peeled butternut squash (1-inch pieces)
- 1 large potato, peeled and cut into 1-inch cubes (about 2 cups)
- 2 medium carrots, thinly sliced
- 2 cups vegetable broth
- 1/2 teaspoon plus 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 2 pounds ground turkey
- 1 large onion, chopped
- 1 tablespoon olive oil
- 3/4 pound sliced fresh mushrooms
- 3 garlic cloves, minced
- 1/2 cup white wine
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups frozen peas (about 8 ounces)
- Preheat oven to 350°. Place first four ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In two batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan.
- In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through.
- Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving. Yield: 8 servings.
Originally published as Winter Vegetable Shepherd's Pie in Healthy Cooking Annual Recipes Annual 2018, p177